Making crispy and sticky jalebi - a favourite Indian sweetmeat

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness with a different flavor.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier and adds a unique taste.

rose water

🥗Healthier: vanilla extract

💰Cheaper: water with a few drops of essence

Vanilla extract is more accessible and adds sweetness.

Start by making the syrup: In a medium heat, combine 3 cups of sugar and 175 ml of water in a deep frying pan, stirring until dissolved.

Add in 4 cardamom pods and juice from half a lemon to the syrup, then bring to a boil. Set aside once done.

In a mixing bowl, combine 2 cups of cake flour and 1.5 tsp of baking powder, mixing well.

Add 4 tbsp of yogurt and 2 tbsp of oil to the flour mixture and combine.

Gradually add 1 cup of water, mixing until the batter is a little runny. Use an electric beater to smooth out lumps, adding an extra tablespoon of water if necessary.

Add 1 tsp of egg yellow coloring to the batter and mix well.

Pour half of the batter into a squeeze bottle for piping, and add a few drops of red food coloring to the other half to create orange batter.

Heat 1 cup of oil and 2 cups of ghee in a non-stick frying pan on moderate heat.

Test the oil temperature before frying by dropping a small amount of batter into the oil.

Pipe the batter into the hot oil in circular shapes, making sure to connect the ends to prevent splitting during frying.

Fry the jalebis until they rise to the surface and turn golden brown, turning them a couple of times for even cooking.

Once fried, soak the jalebis in the warm syrup for about 3 minutes, turning them to ensure even coating.

Remove the jalebis from the syrup and let them drip on a cooling rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens