North India

Jalebi

Name: Jalebi
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 1 cup plus 2 tbsp maida (all-purpose flour, plain flour); 1 tbsp besan (chickpea flour, gram flour); 1/4 cup sour curd (plain yogurt, natural yoghurt); Water, about 2/3 cup, for the batter; a pinch only if not fermented baking soda (bicarb soda, bicarbonate of soda); Ghee, for frying, about this much is absorbed; 1 1/4 cups for syrup sugar; 1 tsp lemon juice; a few strands saffron; a pinch cardamom

Fermented batter piped into hot ghee, then dunked in syrup. Crisp spirals with a sour little secret.

45 minTime

3 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 45 minutes come after.

Spirals of syrup2 chapters · 1 min read

Make it your way

Grandma's wayFermented overnight, fried in ghee, a quick dunk.

The original

371kcalsame

3 gproteinsame

1 gfibresame

45minutessame

Classic jalebi.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1 cup plus 2 tbsp

Besan (chickpea flour, gram flour)1 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup, sour

Waterabout 2/3 cup, for the batter

Baking soda (bicarb soda, bicarbonate of soda)a pinch, only if not fermented

Gheefor frying, about this much is absorbed

Sugar1¼ cups, for syrup

Lemon juice1 tsp

Saffrona few strands

Cardamoma pinch

Method

5 steps

1Whisk maida, besan, curd and water into a thick, smooth batter. Cover and ferment 10 to 12 hours in a warm spot.
2Make a one string syrup with sugar, 1/2 cup water, saffron and cardamom. Add lemon juice. Keep it warm.
3Beat the batter for a minute and fill a squeeze bottle or cloth with a small hole.
4Pipe spirals into medium hot ghee and fry, turning once, until crisp and golden.
5Drain and dunk into warm syrup for 30 to 60 seconds. Serve hot.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Jalebi

Fermented batter piped into hot ghee, then dunked in syrup. Crisp spirals with a sour little secret.

45 minTime

3 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 45 minutes come after.

Spirals of syrup2 chapters · 1 min read

Make it your way

Grandma's wayFermented overnight, fried in ghee, a quick dunk.

The original

371kcalsame

3 gproteinsame

1 gfibresame

45minutessame

Classic jalebi.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1 cup plus 2 tbsp

Besan (chickpea flour, gram flour)1 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup, sour

Waterabout 2/3 cup, for the batter

Baking soda (bicarb soda, bicarbonate of soda)a pinch, only if not fermented

Gheefor frying, about this much is absorbed

Sugar1¼ cups, for syrup

Lemon juice1 tsp

Saffrona few strands

Cardamoma pinch

Method

5 steps

1Whisk maida, besan, curd and water into a thick, smooth batter. Cover and ferment 10 to 12 hours in a warm spot.
2Make a one string syrup with sugar, 1/2 cup water, saffron and cardamom. Add lemon juice. Keep it warm.
3Beat the batter for a minute and fill a squeeze bottle or cloth with a small hole.
4Pipe spirals into medium hot ghee and fry, turning once, until crisp and golden.
5Drain and dunk into warm syrup for 30 to 60 seconds. Serve hot.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jalebi

Make it your way

Ingredients

Method

Jalebi

Make it your way

Ingredients

Method

Make it a meal