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Jalebi Recipe (With Yeast) Recipe

Jalebi Recipe (With Yeast) Recipe
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★★★★★

5 from 9 reviews

This Jalebi recipe uses yeast for fermentation to create beautifully crisp and fluffy Indian sweet spirals soaked in fragrant saffron-cardamom sugar syrup. The yeast-fermented batter produces light, airy jalebis with a perfect balance of crispness and sweetness, ideal for festive occasions or a delightful dessert treat.

Ingredients

Scale

For the Jalebi Batter

  • 1 teaspoon active dry yeast
  • 3 tablespoon warm water
  • 1 cup all purpose flour (maida)
  • 1.5 tablespoon cornstarch
  • 1.5 tablespoon besan (gram flour)
  • 1.5 tablespoon ghee, melted
  • 2 tablespoon whole plain yogurt at room temperature
  • Pinch saffron strands
  • 2–3 drops orange or yellow food color
  • ¼ – ⅓ cup lukewarm water (or as needed to adjust batter consistency)
  • Oil for frying (you can add 1-2 tablespoon ghee for aroma, or fry directly in ghee)

For the Sugar Syrup

  • 1.5 cup granulated sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • Green cardamom pods or ¼ teaspoon green cardamom powder
  • 7–8 saffron strands

Instructions

  1. Prepare the Yeast Mixture: In a small bowl, mix a scant pinch of sugar with 2-3 tablespoons of warm (not hot) water. Sprinkle active dry yeast on top and stir slightly. Let it sit for 5-8 minutes until frothy, indicating the yeast has bloomed. If no froth forms, discard and start over.
  2. Mix the Batter: In a large bowl, sift together the all-purpose flour, besan, and cornstarch. Add melted ghee and yogurt to the flour mixture. Then add the bloomed yeast mixture followed by lukewarm water little by little to form a smooth, lump-free batter with the consistency of thick pancake batter. Add saffron strands and food color for vibrant hue.
  3. Ferment the Batter: Cover the bowl with cling film and keep it in a warm place to ferment for 2-3 hours. The batter will become light and fluffy but not necessarily double in size. Avoid disturbing the batter during fermentation.
  4. Prepare the Sugar Syrup: About 10 minutes before frying, combine sugar and water in a wide pot and bring to a boil. Lower the heat and add cardamom and let it simmer for 6-7 minutes until the syrup thickens slightly to a sticky, honey-like consistency. Stir in lemon juice to prevent crystallization and add saffron strands. Keep the syrup warm near the frying area.
  5. Check and Adjust Batter Consistency: Gently fold the aerated batter once or twice without extensive mixing. Transfer to a squeezable bottle and test the batter flow, adjusting with a splash of water if too thick or a little flour if too thin, ensuring it flows like toothpaste.
  6. Heat Oil for Frying: In a wide and deep skillet or wok, pour 1-2 inches of oil or ghee and heat it over medium heat. Test the temperature by dropping a tiny amount of batter; it should rise quickly without changing color, indicating correct temperature.
  7. Fry the Jalebis: Squeeze the batter in a circular motion in the hot oil creating 3-4 concentric circles sealing at the center. Fry 6-7 jalebis at a time. After 2-3 seconds, the jalebis will float up. Flip and cook until golden brown on both sides. Remove with slotted spoon, draining excess oil.
  8. Soak in Sugar Syrup: Dip the hot fried jalebis into the warm cardamom-infused syrup for 20-30 seconds. Remove carefully, letting excess syrup drain to avoid sogginess. Repeat for all jalebis.
  9. Serve: Serve hot for best texture and flavor enjoyment.

Notes

  • Ensure the yeast mixture froths properly to guarantee good fermentation of the batter.
  • Do not over-mix the fermented batter to retain its airy texture.
  • Maintain oil temperature medium-hot; too hot will brown jalebis before cooking inside, too cool will make them greasy.
  • Adjust the syrup thickness to sticky but not stringy consistency for proper coating.
  • Soak jalebis briefly, over-soaking will make them soggy and lose crispness.
  • Use ghee for frying to enrich flavor and aroma if preferred.

Nutrition

Keywords: Jalebi, Indian sweets, yeast fermented jalebi, crispy jalebi, saffron cardamom syrup, traditional Indian dessert

Find it online: https://flavorsbymaya.com/jalebi-recipe-with-yeast-recipe/