Jalebi

Jalebi
Staff Writer
Jalebi
Prerna Singh
Jalebi

I had never made jalebi before in my life and although these crunchy little sweet treats were greatly missed after moving to the U.S., they always intimidated me. But, then I thought if I really wanted to have you get out of your comfort zone and try cooking Indian food, then I should get over my intimidation, too. Well, the jalebi did not turn out to be the prettiest ones but they sure were crispy, light, sweet, and absolutely nostalgic!

See all donut recipes.

8
Servings
409
Calories Per Serving
Deliver Ingredients

Notes

*Note: A one-strand sugar syrup will form a strand when a little (cooled) sugar syrup is pressed between the thumb and index finger.

Ingredients

  • 1  Teaspoon  yeast
  • 1  Cup  all-purpose flour
  • 2 1/2  Tablespoons  rice flour
  • 1/4  Teaspoon  saffron
  • 1/4  Teaspoon  turmeric
  • 2  Cups  water, plus more as needed
  • 2  Cups  sugar
  • Vegetable oil, for deep-frying

Directions

In a bowl, dissolve the yeast in 2-3 tablespoons hot water. Cover and let sit for 5 minutes. Combine the all-purpose flour, rice flour, saffron, and turmeric in a large mixing bowl. Add the yeast and water, a little at a time to make a thick batter. Cover and let ferment for 1-2 hours. After fermentation the batter should be light and flowy. Add extra water as needed.

About 15-20 minutes before frying, make a one-strand sugar syrup, cooking the sugar and water in a medium-sized pot over medium heat. Keep hot.*

Meanwhile, fill a deep pot about 1/3 full with oil and place over medium heat. When a piece of batter dropped into the oil sizzles, begin frying the jalebi. Using a funnel, pastry bag with tip number 12, or a zip-lock bag with a small corner clipped off, pipe the batter into the oil in circular motion.

Fry until the jalebi are golden on both sides. Take it out of the fryer and drop into the hot syrup for 5-7 seconds. Strain out the extra syrup and take out the jalebi. Serve with yogurt or just as is.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
61g
47%
Protein
6g
13%
Vitamin A, RAE
65µg
9%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
46mg
5%
Choline, total
6mg
1%
Fiber, total dietary
9g
36%
Folate, total
90µg
23%
Iron, Fe
5mg
28%
Magnesium, Mg
23mg
7%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
89mg
13%
Selenium, Se
14µg
25%
Sodium, Na
87mg
6%
Water
47g
2%
Zinc, Zn
1mg
13%

Jalebi Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Jalebi Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.