If you like eating Funnel Cake and enjoy the soft, chewy center with the slightly crispy outside, you will love trying the Indian Jalebi.
Jalebi is similar to a mini-sized funnel cake but after it is fried, it is immediately dunked into a thick simple syrup and then plated. Once it cools, it has a crispy sugary exterior thats makes this dessert soo delicious! If you’re lucky, you’ll get a jalebi that has a big pool of sugary syrup inside a little bubbly pocket!
Jalebi is also a really fun Indian street food item! If you’ve been to India and had the chance to check out some of the “chowpatty’s” or street food areas, then you will see them being made fresh. Alot of Indian sweet stores here in the US sell them..it is a very popular Indian treat that most people love!
AND – did you know that Jalebi is traditionally a “breakfast” item? YUP! Imagine a cup of chai or warm milk in the morning with a plate of delicious warm Jalebi’s to start off the day? Now that’s a “sweet start” to anyone’s day! I’m IN!
Here is a recipe I wanted to share with you on how YOU can make this treat at home! It is extremely easy and actually alot of fun to make! Well…I think its fun cause you get to spin the dough in hot oil and it doesn’t matter what shape comes out! No pressure!
Servings: Makes 30-36 rounds
- 1 cup of All Purpose Flour
- 2 Tbsp of chickpea flour
- 1 3/4 cup water
- 1/2 cup of plain yogurt
- 1/4 tsp of orange color
- few threads of saffron (5-6)
- 1/2 tsp of ground cardamom
- 1/2 tsp of baking soda
- 1/4 tsp of baking powder
- 2 cups of sugar
- 5 whole cardamom pods
- Cooking oil (about 4-5 cups)
- In a large mixing bowl, add APF, chickpea flour, yogurt, orange color, saffron, ground cardamom, baking soda, baking powder, and 3/4 cup of water. Mix well till dough is smooth and no lumps at all.
- Set aside for 15-20 minutes (this process allows the dough to ferment/rest for a little bit so all lumps are removed and the baking agents can process correctly for a crispy Jalebi)
- While dough is resting, in a medium size pot, begin to warm up 1 cup of water, 2 cups of sugar, and 5-6 cardamom pods. Heat on medium till the simple syrup thickens a bit. (You want the syrup to be thick but loose like pancake syrup consistency.) Once thickened, turn off heat.
- Begin to heat up your wok or frying pot on medium-low heat to fry the Jalebi dough.
- After 15-20 minutes, pour the dough into a condiment squirt bottle (ex: a ketchup squirt bottle)
- Once oil is hot, squirt little circular rounds of dough starting from middle and make about a 3 to 4 inch funnel cake pattern circle. Repeat and make about 4-5 rounds in each batch.
- In between frying each batch, dunk the warm jalebi on both sides into the sugar syrup and place on cool serving plate.
- Repeat Step 6 and 7 until all Jalebi rounds are fried and dunked in sugar syrup.
- Serve warm or room temperature.
If you plan on making this dessert for a special event, I recommend you plate them as desired, and then sprinkle some crushed pistachios and cashews on top as a garnish. It not only looks pretty, but the nutty texture and flavors really add to the taste of the Jalebi overall. Your guests will be impressed and you will have made a really delicious dessert to be proud of!
If you happen to try to this recipe and have any feedback/comments…leave a comment below or tag me on IG @cmspiceculture. I want to know your thoughts!