Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
🇮🇳
Gulab Jamun
Medium 1 hr 20 min~280 kcal 2/10
🍥
Jalebi
Crisp Indian spirals made from fermented batter, fried hot, then soaked in saffron-scented sugar syrup.
Hard⏱️ 8 hr 55 min📖 1 min readServes 8~280 kcal🇮🇳 Indian🌍 Full translation
30 min prep 25 min cook 480 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 8 h 55 min- Prep30 min
- Resting/Marinating8 h
- Cooking25 min
Ingredients
8 servings
Quick:
For the dough
- 1.5 cup(~300 ml) Flour
- 0.5 cup(~100 ml) Yogurt
- 0.5 cup(~100 ml) Water
- 2 tbsp(~30 ml) Cornstarch
- 0.5 tsp(~2.5 ml) Baking powder
For the syrup
- 1.5 cup(~300 ml) Granulated sugar
- 0.8 cup(~160 ml) Water
- 1 dessert spoon(~10 ml) Lemon juice
- 1 pinch Saffron
For frying
- 2 cup(~400 ml) Vegetable oil
What else can I make with these ingredients?
Instructions
- 1
Whisk the flour, yogurt, water, and starch until you have a smooth batter.
- 2
Cover the batter and ferment at room temperature for 8 hours.
8 hr480:00 - 3
Boil the sugar, water, lemon juice, and saffron for 8 minutes to make a lightly thick syrup.
8 min08:00 - 4
Add the baking powder to the fermented batter and transfer it to a squeeze bottle.
- 5
Heat the vegetable oil to 170°C.
- 6
Pipe the batter into the oil in spirals and fry each piece for 2 minutes, until crisp.
2 min02:00 - 7
Dip the spiral sweets in the hot syrup for 45 seconds and transfer to a wire rack.
45 sec00:45
💡 Tip: Do not make the batter too runny; it should flow continuously from the squeeze bottle but hold its spiral shape in the oil.
🍽️ Serving suggestion: Serve the jalebi warm on small dessert plates with unsweetened tea or plain Turkish coffee.
Nutrition (per serving)
~280
kcal calories
4
g protein
52
g carbs
6
g fat
Protein 6%Carbs 75%Fat 19%
31.6g
Sugar
0.7g
Fiber
41.8mg
Sodium
7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
2/10Light satiety, you'll get hungry again soon
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
No adaptations yet. Be the first to add one!
FAQ
How many servings does Jalebi make?
This recipe serves 8.How long does Jalebi take?
Prep 30 minutes, cooking 25 minutes, including 480 minutes of passive resting; 535 minutes in total.Is Jalebi difficult?
This recipe is rated hard.How many calories does Jalebi have?
Approximately 280 kcal per serving. Protein: 4g, carbs: 52g, fat: 6g.Which allergens does Jalebi contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.Which cuisine does Jalebi belong to?
This recipe belongs to Indian cuisine.How many ingredients does Jalebi need?
This recipe needs 10 ingredients.Is Jalebi filling?
Satiety bar per serving is 2/10; keeps you full only briefly, you may get hungry quickly. The score is based on protein, fiber and the satiety index.
Be the first to review
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Other versions of this recipe
Try a similar recipe in the same category at a different complexity.
Similar recipes
Selected from the same category and tags
Sort:
Found an error in this recipe?