Jalebi – Spiral Shaped Indian Sweet

Jalebi – Spiral Shaped Indian Sweet are one of the most popular sweets within the Indian community.   The shape of the jalebis is mostly spiral and it’s made from a variation of flours depending on tradition. In some parts of India, it’s made from gram flour, in some parts from urad dall flour and in some places from plain flour.   Most jalebis are small but I have seen large jalebis made the size of  a large pizza for some Parsi friends when they were celebrating their New Year.

Jalebis are best eaten fresh and warm.  Most tend to go soft and limp if left around overnight. Gujarati’s like to have jalebi and lamba gathia with Sambharo, chutney and fried chillies for the Sunday brunch. For those of you living in London and Leicester will have seen the Queues outside the Gujarati takeaways on Sunday mornings.

I will admit that it is not an easy sweet to master. I thought that creating the spiral shape would be the hard part but actually, its the making of the jalebi batter to the right consistency, so that it soaks up the syrup and stays crisp, which requires real talent.  I grew up watching my father and later my father in law make these hot and fresh during Diwali celebrations and at weddings they catered at but never attempted to make them.  I was too busy tasting them.   My poor family had to keep trying out my jalebis as I made at least 4 batches of jalebis  since Christmas before we were all  happy with the results.  I am glad that I did not give up.

Ingredients for about 20 jalebis

For the jalebi:

  • 2 cups of plain flour
  • Half a cup of yoghurt preferably sharp yogurt
  • 1 litre Cooking oil for frying the jalebis
  • 2 -3 drops of orange or red food colour

For the syrup:

  • 1 and half cups of sugar
  • A pinch of saffron
  • A pinch of cardamom powder
  • a couple of drops of lemon juice

Method:

1. Take one cup of plain flour and add the yoghurt to it.  Using sharp yoghurt helps with the fermentation of the batter.  Add half a cup of warm water and mix well. The batter should be quite thick and smooth.

2. Cover this mixing bowl and keep it in a warm place for about 12-14 hours. I kept my bowl inside an insulated box.

3. After 12-14 hours, you should see little bubbles which means that the batter is fermenting well.

4. Add the remaining plain flour to the mixture and stir well. Also add the food colour. Getting the right colour can be hard but this can be adjusted if the jalebis turn out a paler colour.

5. Stand the mixing bowl in a bigger bowl which should be filled with hot water. Let this stand for half an hour. The warmth will help with the fermentation of the dough.

Batter being kept warm in warm water

Whilst the batter is being fermented, prepare the syrup.

For the syrup:

6. In a saucepan, add the sugar and one cup of water. Allow this to dissolve.

7. Heat this mixture until the syrup is almost stringy. Add a couple of drops of lemon juice to the syrup. This stops the sugar from crystallising.

8. Add the saffron and cardommon to the syrup and lower the heat.

9.   Now it’s time to make the jalebis. Pour the jalebi batter into a plastic tomato ketchup dispenser. You can use any similar plastic dispensers.  Traditionally, the chef uses either a muslin type cloth or a metal container called a “lota” with a hole at the bottom. Most chefs take their own jalebi makers with them if they are catering anywhere.

 

pour batter into a plastic dispenser

10. Heat some oil in a large frying pan. Once the oil is hot, reduce the temperature to medium. To test whether the oil is hot, drop a few drops of batter to the oil. If the batter rises too quickly to the top, the oil is hot and the heat should be reduced to medium. Gently pour the batter directly into the oil in small spiral like patterns, taking care to make sure the edges are joined to the rest of the jalebi. I started from the middle and made my spiral outwards.

11. The batter will sink to the bottom and rise up slowly. Turn the jalebis and cook the second side until they are slightly firm, crisp and of a dark yellowish colour.
Jalebis being fried in hot oil

12. At this stage, remove the sugar syrup (often called Chasni) from the heat.

13. Remove the Jalebi – Spiral Shaped Indian Sweet with a tong and dip them into the sugar syrup for less than a minute

Sugar syrup often called chasni
Jalebi – Spiral Shaped Indian Sweet dipped into sugar syrup and removed

14. Remove and finish making the rest of the Jalebi – Spiral Shaped Indian Sweet. Enjoy Jalebi – Spiral Shaped Indian Sweetwhilst they are nice and warm and sweet!!

Scrumptious Jalebis
  • Dear Mina
    Your posting is inspiring me to try it again. I have failed most of the time in the past. I am noting down the finer aspects, which you have detailed very nicely.
    Generally the batter is not colored instead the color is added and adjusted in the syrup from light yellow to vivid red. Dont eat red jalebis in India, they use mostly a non edible very cheap carcinogenic color (I think Congo red for red or Metanile yellow for yellow) color.The red edible color is very expensive and only good shops use it.
    I shall try your method. Thanks for sharing. ( There is no good dish for you at my blog, all stupid non-vege ones ha ha )
    Have a nice weekend

  • Drooling …drooling and drooling …..dnt want to say thing else

  • jalebis look so good… they look so crispy and yummy … I have always wanted to try it at home but never dared : )

    Super Yummy Recipes

  • First time here….
    jalebi looks perfect and very tempting

    Glad to follow u

    ArunaManikandan

  • OMG…kudos to you Mina..savarna porma modha ma pani aavi gayu…superb….just send me few plates, raj will be more than happy..:)

  • Oh my…These look so perfect, crispy & juicy…:)

  • Jalebi’s look wonderful..just love them..:)

  • Yumm, tempting and cute looking jalebis..

  • Wow! How perfectly you made these, you must be an expert in this. I can never get like this.

  • totally yummm !

  • Now, i have to try making my own jalebis after finding such a fine recipe, thaks for sharing!!!
    Mj

  • hmmmmmmmmmm! yummy yum garma jalebis.

  • Thanks you all for your comments.

  • Greetings from Southern California 🙂

    I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.

    God Bless You, ~Ron

  • wow…very tempting and mouth watering jalebis…looks soo perfect and super delicious

  • Jalebi’s look awesome Mina! Perfect!

  • Your jalebis look lovely! I am sure your family must have enjoyed tasting all 4 batches 🙂

  • Yum! My coworker brings these in to work. They are so addicting!

  • Lovely Jalebis very tasty and delicious .

  • Hadia

    Mina, we have a very similar dessert in Lebanon called Moushabak! Your jalebis sound so tasty!

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