🍥 Jalebi

Name: Jalebi
Total time: 40 min
Yield: 4
Cuisine: India · South Asia
Ingredients: 150 g plain flour; 100 g plain yogurt; 100 ml water; 400 g sugar; 250 ml water for the syrup; A pinch of saffron; Oil for deep-frying

Origin: India · South Asia

350kcal

per serving · 100 g

350kcal

per 100 g

2 gProtein2 g / 100 g

12 gFat12 g / 100 g

60 gCarbs60 g / 100 g

Jalebi is a bright orange-gold sweet made by piping a lightly fermented flour and yogurt batter into hot oil in tight spirals, then soaking the crisp coils in warm saffron syrup. The outside stays crunchy while the hollow tubes fill with syrup, so every bite is crisp, sticky and very sweet. It is eaten warm from street stalls, at festivals and weddings, often for breakfast.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: yogurt

Contains glutenbecause of: flour

Contains dairybecause of: yogurt

Not keto60 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

floursugarsaffronoilyogurt

Recipe

4 servings40 min

Ingredients

150 g plain flour
100 g plain yogurt
100 ml water
400 g sugar
250 ml water for the syrup
A pinch of saffron
Oil for deep-frying

Method

Whisk the flour, yogurt and 100 ml water into a smooth, thick batter. Cover and leave in a warm place for 8–12 hours to ferment lightly.
Boil the sugar, 250 ml water and saffron for 5–6 minutes to a light, slightly sticky syrup. Keep it warm.
Heat the oil to about 170 °C. Spoon the batter into a squeeze bottle or piping bag.
Pipe spirals of batter into the oil and fry for 1–2 minutes per side until crisp and golden.
Lift them out, drain briefly, and soak in the warm syrup for 1 minute. Serve warm.

How to make it lighter

Jalebi is deep-fried and syrup-soaked, so two or three small spirals are a sensible portion for a treat.
Drain the spirals well on paper before soaking to cut the oil they carry into the syrup.
Shorten the soaking time and let excess syrup drip off to lower the sugar per piece.

History

Fried batter soaked in syrup has a long history across the Middle East and South Asia; jalebi is usually linked to the Persian and Arabic zulbia and zalabiya. Today it is one of the most popular sweets in India, Pakistan, Bangladesh and Nepal.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →