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Indian Jalebi

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Indian jalebi spirals in saffron syrup with pistachios on a brass plate.
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Jalebi is a beloved Indian sweet of crisp batter spirals soaked in fragrant sugar syrup until the centers stay chewy and the edges glisten.

A short fermentation gives the batter character, while a warm one-string syrup lets the freshly fried spirals absorb sweetness without becoming limp.

Keep the piping batter flowing but not runny, and fry a test spiral first so you can adjust the thickness before making the full batch.

Serving Suggestions

Serve jalebi warm or at room temperature with pistachios, saffron milk, rabri, or a cup of masala chai.

Indian jalebi being lifted from saffron syrup beside a slotted spoon and pistachios.

Recipe Notes

The batter can rest overnight in the refrigerator; bring it to room temperature and stir gently before piping. Jalebi is best the day it is made.

Indian jalebi spirals in saffron syrup with pistachios on a brass plate.

Indian Jalebi

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Crisp fermented batter spirals soaked in saffron-cardamom syrup and finished with pistachios.
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Prep Time 25 minutes
Cook Time 30 minutes
Fermenting 8 hours
Total Time 8 hours 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Indian
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Batter
  • 1 cup all-purpose flour sifted
  • 2 tbsp cornstarch for crispness
  • 1/2 cup plain yogurt full-fat
  • 1/2 cup water plus more if needed
  • 1/4 tsp baking powder fresh
  • 1/2 tsp ground turmeric optional, for color
Syrup and Frying
  • 1 1/2 cups granulated sugar for the syrup
  • 1 cup water for the syrup
  • 1 tbsp lemon juice fresh
  • 4 pods green cardamom lightly crushed
  • 1 tsp rose water optional
  • 4 cups neutral frying oil or enough for 2 inches in the pan
  • 1/4 tsp saffron threads for the syrup
  • 2 tbsp pistachios finely chopped, for garnish

Equipment

  • Mixing bowl
  • Small saucepan
  • Deep skillet or kadai
  • Piping bottle or squeeze bag
  • Slotted spoon
  • Candy thermometer

Method
 

Ferment the Batter:
  1. Whisk the flour, cornstarch, yogurt, water, baking powder, and turmeric into a smooth batter. Cover loosely and let it ferment at room temperature for 6 to 8 hours, until lightly tangy and just aerated.
  2. Stir the batter gently. It should fall in a thick ribbon; add a teaspoon of water at a time if it is too stiff for piping.
Make the Syrup:
  1. Simmer the sugar, water, lemon juice, cardamom, and saffron in a saucepan until the sugar dissolves and the syrup reaches a light one-string consistency, about 5 minutes. Stir in the rose water and keep warm.
Fry and Soak:
  1. Heat the oil to 350 F (175 C). Pipe irregular spirals into the oil, working from the center outward, and fry until crisp and golden, turning once.
  2. Lift the jalebi with a slotted spoon, drain briefly, and place in the warm syrup for 30 to 45 seconds. Transfer to a plate and garnish with pistachios. Serve warm or at room temperature.

Nutrition

Calories: 325kcalCarbohydrates: 55gProtein: 2gFat: 10gSaturated Fat: 1gCholesterol: 3mgSodium: 40mgFiber: 1gSugar: 41g

Notes

  • Fry a test spiral first; batter that spreads needs a little more flour, while batter that breaks needs a teaspoon or two of water.
  • Keep the syrup warm but not boiling so the fried spirals absorb it without softening immediately.

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