Afghan Jalebi | Monsoon Special | Festival Special | Recipe By Dilli Ke Lazeez Khane |

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a floral note at lower cost.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and is less expensive.

Take 1/2 cup warm water and add 1 tablespoon yeast and 1/2 tablespoon sugar. Mix and cover for 15 minutes.

In a bowl, mix 200 grams yogurt and 1/2 cup cornstarch until smooth.

Add 1 cup all-purpose flour to the yogurt and cornstarch mixture and mix well.

Gradually add warm water until the batter reaches the right consistency.

Add food coloring to the batter and mix well.

Let the batter rest for 30 to 40 minutes.

In a saucepan, combine 2 cups sugar and 1.5 cups water. Add juice of 1/2 lemon and a pinch of saffron. Cook on medium flame for 8 to 10 minutes.

Prepare a piping bag with a larger hole for the batter.

Heat ghee in a frying pan on medium flame.

Pipe the batter into the hot ghee in a spiral shape, making larger Afghan jalebi.

Fry until golden brown, flipping to cook both sides.

Dip the fried jalebi into the syrup for about 1 minute and then remove.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens