Saffron-Infused Jalebi

🕒 Prep: 8 min
🔥 Cook: 30 min
🍽 Serves: 8

Jalebi is a popular treat in Indian cuisine, known for its delightful spiral shapes and a perfect balance of sweetness and crispiness. This saffron-infused version elevates the traditional dessert, adding a luxurious aroma and a beautiful golden hue. It's a must-try for those who love exploring unique flavors!

Why You'll Love This Recipe

  • Infused with aromatic saffron for an exquisite flavor boost.
  • Crispy on the outside with a syrupy interior that melts in your mouth.
  • Perfect for festive occasions or as a sweet indulgence to brighten your day.
  • Surprisingly easy to make with a bit of patience and care.

Ingredients

1 cup all-purpose flour
2 tbsp gram flour (besan)
1/2 cup plain yogurt
1/2 cup water
1/4 tsp baking powder
2 cups sugar
1 cup water
1/4 tsp saffron threads
1/4 tsp cardamom powder
Oil for frying

Step-by-step Instructions

Begin by combining the all-purpose flour, gram flour, yogurt, and water in a bowl. Stir until smooth and lump-free. Cover the bowl and let the batter ferment for about 8 hours. You can leave it overnight, which makes it convenient.

Once the batter has fermented, mix in the baking powder. This helps the batter puff up when fried, resulting in crispy jalebis. Meanwhile, prepare the syrup by bringing sugar and water to a boil in a saucepan. Once boiling, add the saffron threads and cardamom powder. Simmer until the syrup reaches a one-string consistency, which means it should lightly coat a spoon or your fingers without dripping right off.

While the syrup is simmering, heat oil in a wide pan. Transfer the batter into a squeeze bottle or a piping bag fitted with a small nozzle. Carefully squeeze the batter into the hot oil, forming spiral shapes. Fry them until they turn golden and crispy, flipping if needed for even cooking.

Once fried, quickly transfer the jalebis into the warm saffron syrup. Let them soak for about a minute, ensuring they absorb the syrup well. Remove them and place them on a plate to cool slightly before serving.

Tips & Tricks

  • Ensure your batter is smooth and lump-free for uniform jalebis.
  • The syrup should be warm, not hot, when you dip the jalebis in. This helps in absorbing the syrup better.
  • Maintain a steady temperature while frying to prevent soggy jalebis.
  • If the batter seems too thick after fermentation, add a little water to reach a pourable consistency.

Serving Suggestions

Serve these saffron-infused jalebis warm, garnished with a sprinkle of crushed pistachios for an extra touch of elegance. Pair them with a scoop of vanilla ice cream for a delightful contrast of hot and cold. They're also a wonderful addition to any festive dessert platter.

Frequently Asked Questions

Can I make jalebi without fermenting the batter?
Fermentation is key to achieving the signature texture of jalebi, so it's recommended not to skip this step.
What if I don't have a piping bag?
You can use a squeeze bottle or improvise with a plastic bag by cutting a small hole in one corner.
How do I store leftover jalebis?
Keep them in an airtight container at room temperature for up to two days. Reheat briefly in the oven for best results.

Ingredients Explained

The base of our jalebi is a combination of all-purpose flour and gram flour (besan), which gives it the perfect texture. Yogurt adds a slight tang and aids in fermentation, creating that airy lightness. Saffron threads are the star here, infusing the syrup with their distinctive aroma and color. Cardamom powder adds a warm, spicy note, complementing the sweetness. Lastly, good quality oil is crucial for frying, ensuring the jalebis are perfectly crisp.

Simplified Instructions

1. In a bowl, mix all-purpose flour, gram flour, yogurt, and water to make a smooth batter. Cover and let it ferment for 8 hours.
2. After fermentation, add baking powder to the batter and mix well.
3. In a saucepan, combine sugar and water. Bring to a boil and add saffron threads and cardamom powder. Simmer until it reaches a one-string consistency.
4. Heat oil in a wide pan. Pour the batter into a squeeze bottle or piping bag with a small nozzle.
5. Squeeze the batter into the hot oil in spiral shapes. Fry until golden and crispy.
6. Remove jalebis from the oil and immediately immerse them in the warm saffron syrup for a minute.
7. Remove from syrup and place on a plate to cool slightly before serving.

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