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Crispy, syrup-soaked spirals of fried batter, a beloved Indian sweet. This recipe creates perfectly crunchy and juicy jalebis with a delightful tang from fermentation, ready to be enjoyed warm.
Prepare and Ferment the Batter (1 hour 5 minutes)
Make the Sugar Syrup (10 minutes)
Crispy, syrup-soaked spirals of fried batter, a beloved Indian sweet. This recipe creates perfectly crunchy and juicy jalebis with a delightful tang from fermentation, ready to be enjoyed warm.
This indian recipe takes 100 minutes to prepare and yields 4 servings. At 279.73 calories per serving with 5.47g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Prepare for Frying (2 minutes)
Fry the Jalebis (10 minutes)
Soak in Syrup (3 minutes)
Garnish and Serve
Add 1 teaspoon of rose water or a few drops of kewra essence to the sugar syrup along with the cardamom and saffron for a different floral aroma.
For a quicker version, replace the yeast with 1/2 teaspoon of baking soda and 1 tablespoon of lemon juice. Mix and let the batter rest for just 15 minutes before frying.
For a slightly healthier twist, you can make the batter with whole wheat flour (atta) instead of maida, though this will result in a denser, less crispy texture.
Create a different type of jalebi by blending crumbled paneer (chenna) into the batter. This version is popular in Bengal and is known as 'Chhanar Jilipi'.
The high concentration of simple sugars from the flour and syrup provides a rapid source of glucose, offering a quick burst of energy.
Enjoying a sweet treat like jalebi can provide comfort and pleasure, potentially triggering the release of endorphins and improving mood.
Cardamom and saffron are not just for flavor. In traditional medicine, cardamom is known to aid digestion, while saffron is prized for its antioxidant properties.
Lack of crispiness is usually due to three factors: incorrect batter consistency (too thin), oil not being hot enough, or over-soaking in the syrup. Ensure your batter is thick but pourable, the ghee is at a steady medium heat, and you only soak the jalebis for about 30-60 seconds.
Yes, you can make an 'instant' version. Substitute the yeast with 1/2 teaspoon of baking soda and 1 tablespoon of lemon juice. Let the batter rest for 15-20 minutes before frying. The traditional fermented taste will be less pronounced, but they will still be delicious.
Practice is key! Use a squeeze bottle with a small, round nozzle for the best control. Start from the center and pipe the batter in quick, continuous, overlapping circles outwards. A steady hand and consistent pressure are important.
Jalebi is a traditional dessert and should be considered an indulgent treat. It is high in sugar and calories from being deep-fried and soaked in syrup. It is not considered a healthy food and should be enjoyed in moderation as part of a balanced diet.
A single serving of 4 jalebis (approximately 100g) contains around 450-550 calories, depending on the exact size and amount of syrup absorbed. Most of the calories come from carbohydrates (sugar, flour) and fat (from frying).
Store leftover jalebis in an airtight container at room temperature for up to 2 days. They will lose their crispiness over time. You can briefly reheat them in an air fryer or oven at a low temperature to restore some of the crunch.
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