Saffron Cardamom Fried Spirals — Jalebi
Indian street-food classic, crisp spiral-shaped fermented batter fried to bright orange and soaked in warm saffron and cardamom syrup.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk plain flour, gram flour, yeast, and 1 tsp sugar in a bowl. Gradually whisk in 160ml water and yogurt to a smooth, thick, pourable batter with no lumps. Whisk in orange food colouring until uniform. Cover and ferment at room temperature 8 hours or overnight until frothy and pleasantly sour.
Simmer
Combine 240g sugar, 160ml water, saffron, and crushed cardamom in a wide pan. Simmer over medium heat 5–6 minutes until slightly sticky and one-string consistency. Off heat, stir in lemon juice and rose water. Keep warm.
Fry 1
Heat 1000ml sunflower oil in a wide shallow pan (or use two pans if needed) to 170°C (340°F). Transfer fermented batter to a piping bag with a 4mm plain nozzle. Pipe 6 spirals directly into hot oil in one continuous motion, coiling outward to make 5cm spirals. Work in batches if necessary to avoid overcrowding.
Fry 2
Fry 60–90 seconds per side, flipping once, until deep golden, crisp, and firm. Lift out with tongs, shake excess oil, then drop straight into warm syrup. Soak 1 minute, turning to coat.
Plate
Lift jalebi onto a plate and serve immediately while still warm and crisp, scattered with slivered pistachios.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.