Quick jalebi
A small batch of crisp syrup-coated spirals for a shared festive breakfast.
- Active prep
- 20 min
- Cook
- 25 min
- Yield
- 4 servings
About 60 minutes total elapsed time, including 15 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
This quick jalebi recipe uses yogurt and baking powder rather than an overnight fermented batter. Make a small test spiral before piping the full batch: batter thickness, oil heat and syrup consistency all affect the result. For a Dussehra breakfast, finish the savoury sides first so the jalebi can be served soon after frying.
Ingredients
- 1 cup plain flour
- 2 tbsp cornflour
- 1/4 cup plain yogurt
- About 1/2 cup water
- 1/2 tsp baking powder
- 1 cup sugar
- 1/2 cup water for syrup
- 1 tsp lemon juice
- Oil for frying
Method
- 1
Mix flour, cornflour and yogurt; add water gradually to make a smooth thick pouring batter.
- 2
Rest the batter for 15 minutes while you dissolve sugar in the syrup water.
- 3
Simmer syrup until lightly sticky, add lemon juice, then keep warm without boiling.
- 4
Stir baking powder into the batter and transfer to a clean piping bottle.
- 5
An adult pipes small spirals close to medium-hot oil; fry both sides until crisp and golden.
- 6
Drain briefly, dip in warm syrup for about 20 seconds, lift and serve on a rack or plate.
Helpful tips
- Keep water away from hot frying oil. Make a small test spiral to adjust batter thickness.
Plan ahead
Measure the syrup ingredients, fit a clean piping bottle and set a draining rack beside the stove before heating oil. The fifteen-minute batter rest is included in the timing; this is not an overnight fermentation method.
Common questions
Why does my jalebi lose its spiral shape?
Batter that is too thin spreads immediately. Add water gradually and test a small spiral first; if needed, whisk in a little flour and retest before frying the full batch.
Why is my jalebi soft after dipping?
Thin syrup, under-fried spirals or a long soak can soften it. Fry until crisp, keep the syrup warm rather than boiling and use a brief dip before draining.