Sweet Indian Jalebi with Cardamom Syrup

Name: Sweet Indian Jalebi with Cardamom Syrup
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6-8
Cuisine: Dessert
Ingredients: 1 cup all-purpose flour; 2 tablespoons cornflour; 1/4 teaspoon baking powder; 3/4 cup lukewarm water; A pinch of orange food coloring; Oil for deep frying; 1 cup sugar; 1/2 cup water; 4 green cardamom pods, lightly crushed; 1 teaspoon lemon juice

Crispy spirals soaked in fragrant syrup

Jalebi is a beloved Indian dessert known for its cheerful spirals and sweet, crispy texture, enhanced with aromatic cardamom syrup.

4 h
6-8
Intermediate

Ingredients

For the Jalebi Batter

1 cup all-purpose flour

2 tablespoons cornflour

1/4 teaspoon baking powder

3/4 cup lukewarm water

A pinch of orange food coloring

optional

Oil for deep frying

For the Cardamom Syrup

1 cup sugar

1/2 cup water

4 green cardamom pods, lightly crushed

1 teaspoon lemon juice

Preparation

Preparing the Batter

Combine dry ingredients

In a bowl, mix all-purpose flour, cornflour, and baking powder.

Form the batter

Gradually add lukewarm water, stirring continuously to form a smooth, thick batter.

Ferment

Add orange food coloring if desired, and cover. Let it ferment for at least 3 hours at room temperature.

Let the batter rest for several hours to ferment well for better crispiness.

Making the Syrup

Combine ingredients

In a saucepan, combine sugar, water, and cardamom pods.

Cook down

Bring to a boil, then simmer until it reaches a single-thread consistency.

Finish syrup

Stir in lemon juice to prevent crystallization and set aside.

Ensure the sugar syrup is kept warm while frying jalebis. Add a few saffron strands to the syrup for a royal fragrance.

Cooking Process

Frying the Jalebi

Heat oil in a pan. Fill the batter into a piping bag or squeeze bottle. Squeeze the batter into the hot oil in spiral shapes. Fry until golden and crispy.

Soaking the Jalebi

Directly immerse the fried jalebis into the warm cardamom syrup for 30 seconds. Remove and let the excess syrup drain.

Crisping Up

Allow jalebis to cool; they will become crisper as they sit.

Plating & Serving