is a traditional Pakistani dessert eaten during Eid. It is made by deep-frying flour in a circular twisted shapes, and then soaking it in sugar syrup. It is delicious eaten cold or warm!
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Yellow Color Food Powder
(can also substitute food gel)
plus 2 tablespoons
Canola or Vegetable Oil
Prepare your sugar syrup:
In a large frying pan, add your sugar and water. Give it a stir until the sugar dissolves on medium heat.
When the sugar is dissolved, add a pinch of cardamom and 1/2 teaspoon of lemon juice.
Bring mixture to boil, then set your heat to medium. You will know the sugar syrup is ready when it reaches 1 string consistency.
Keep this pan of sugar syrup on medium heat. Now it is time to prepare the batter and fry the jalebis.
Prepare your Jalebi batter:
Combine the first five ingredients.
Add the water, adding a little bit at a time until you have made a thick smooth batter that can flow freely (you want it a little runny, but slightly thick so it can hold shape).
Place the batter into a squeeze bottle, or plastic bag with one end snipped off.
Fry the Jalebi:
In a separate pan, add the oil and ghee to a pan and set it on medium heat.
Check your oil/ghee mixture to make sure it is hot enough to start frying. Place a few drops of the batter into the pan, if it rises quickly without browning,your oil is now ready!
Make one test jalebi. If it is too thick, add some water to thin out the batter a little bit. If the batter is too runny and can’t hold its shape, add some flour.
Prepare all of your jalebis by squeezing the batter into circular twisted shapes in the pan.
Fry until jalebis are crisp and golden, flipping once if necessary.
Once you have finished frying all of your jalebis, place them in the pan of sugar syrup.
Soak the jalebis in the syrup for 2-3 minutes. Serve warm or cold!
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WILTON BLOG Jalebi Recipe