Sinfully sweet and delicious, spiral-shaped Indian funnel cake is an addictive festive sweet. These crispy and crunchy Jalebi Recipe tastes best when dipped in cold Rabdi or milk.
Does this Jalebi Recipe bring back childhood memories for anyone else? At least for me, it brings back so many great memories. Growing up, our Sunday brunch always included a bowl full of warm Jalebis from the nearby sweet vendor.
People use to line up for hours to get hands on this vendor’s warm Jalebis, and they were the best. Like Gulab Jamuns and burfis, Jalebi is yet another favorite sweet of India.
Wondering what is Jalebi?
For all my readers, Jalebi is a spiral-shaped Indian funnel cake flavored with cardamom and later dunked in saffron-rose water infused sugar syrup.
In simple words – sugar crystallized flavored funnel cakes that are crispy and crunchy on the outside, juicy and chewy on the inside. Hot or cold, it is a heavenly indulgent treat.
Now on to the Recipe!
Traditionally, Jalebis are made after the batter is fermented for 6-8 hours. But my version of making Jalebi requires no fermentation, no yeast, and no baking soda.
The mixture consists of wheat flour +gram flour +cornstarch/cornflour. Cornflour gives a crisper crust to the Jalebis.
The science behind baking powder in Jalebis!
The batter also contains baking powder for a lighter and crispier outer layer. Why baking powder? There is a simple reason behind it.
Flours + water + curd make a thick dough, and when baking powder is added to this wet mix (when baking powder gets wet), it produces tiny bubbles in the batter which activates ONLY when the batter is added to the hot ghee.
These trapped bubbles when meets the hot ghee, expands the batter, makes it fluffier (pic 6), which results in a lighter, crispier Jalebis.
If you do not wish to add baking powder than after mixing the flours with curd and water, place the batter in a warm place for 6-8 hours and allow it to ferment.
In summers, fermentation will be done in less time, say 3-4 hours. After the fermentation is done, beat the batter, pour in the squeezable bottle and make Jalebis.
Tips for a perfect spiral shaped jalebi!
- The batter should be of thick dropping consistency ( see pic 8).
- Keep the ghee at medium hot.
- While squeezing the batter in ghee, keep a precise movement of your hand. Move it in a clockwise direction to form a well-coordinated circle.
- If ghee is too hot, Jalebis will disperse as soon as it comes in contact with ghee. Maintain moderate heat.
- At first, jalebis will sink to the bottom and then slowly rise to the top.
- That’s the time to increase the heat and fry Jalebis until golden.
- It will require a lot of patience and practice to get a perfect spiral shaped Jalebi.
- My idea of eating Jalebi is – piping hot and crispy Jalebi dipped in cold Rabdi.
This festive season, want a heavenly treat then give this recipe a try.
If you happen to make this, then either drop me a line below. If you have any questions I would be happy to answer them.
- 2 cups Wheat flour or All purpose flour
- 1 tablespoon Cornstarch/Cornflour
- 1/4 cup Besan (Chickpea flour/ Gram flour)
- 1.5 teaspoon Baking powder
- 1/8 teaspoon Haldi (Turmeric powder) or yellow food color
- 1/8 teaspoon Cardamom Powder
- 1/4 cup Thick Curd
- 1/2 – 3/4 cup Lukewarm Water (adjust accordingly)
- Ghee for Frying
FOR JALEBI BATTER
Assemble ingredients. All purpose flour can be used as a substitute.
Assemble rest of the ingredients.
Lukewarm water. I had used a little over 3/4 cup for my batter. But please check the consistency and add water accordingly.
Assemble dry ingredients in a bowl.
While we ready the batter, heat ghee in a kadhai.
Add curd and water to make a thick batter. Whisk the batter rapidly for few minutes to incorporate air into the batter. Please do not skip through this step.
Batter should be of a thick dropping consistency so add water accordingly.
Fill a pastry bag or a squeezable bottle with batter.
Tighten the cap.
MAKING OF JALEBI
Follow this pattern to make Jalebi – Start the circle from the inside working your way out making a full circle.
Lower the bottle or the pastry bag right over the hot ghee. Squeeze and move your hands in a circle making a swirl- start the circle from the inside working your way out.
Keep the heat at LOW. Once you add Jalebi to hot ghee- at first Jalebi will settle to the bottom of the pan.
And will then slowly rise to the top. This will ensure their proper shape. If Jalebi is dropped in hot ghee- it will disperse.
When Jalebi floats to the top, increase the heat to medium.
Fry Jalebis in hot ghee until crispy and golden in color.
There could be two reasons if Jalebis are dispersing in ghee – 1. ghee too hot, lower the heat and try again. 2. Batter too thin, add more flour to the batter, beat and start all over again.
Remove from ghee and set it on a towel to drain the excess ghee.
Repeat the process with rest of the batter. You may need to lower the flame couple of times to ensure its proper shape.
PREPARE SUGAR SYRUP
Combine sugar and water in a pan. Flavor with cardamom, food color, rose essence and bring it to a boil. When it forms a once string syrup, lower the flame and..
Let the syrup simmer.
Drop cooked Jalebi in hot syrup and let them get drenched in hot syrup for a minute.
Keep turning them occasionally.
This way both the sides will be coated with sugar syrup.
Remove from syrup and serve.
Can be eaten hot or cold.
Crispy and crunchy Jalebi recipe.
My idea of eating Jalebi is – piping hot and crispy Jalebi dipped in cold Rabdi.