Jalebi (Fried Sweet Pretzels) with Sugar Syrup

Crispy and syrupy fried pretzels made with fermented batter and soaked in sugar syrup. A popular Indian sweet.

Prep Time

15 minutes

Total Time

45 minutes + fermentation time (8-12 hours)

Calories

450

Level

Medium

Yields

4 servings

Cost

£0.47

Season:

🌍 Year-round

Meal Type:

Snack

Cuisine:

Indian

Ingredients

Servings

1cupAll-Purpose Flour (Maida)(Use a good quality flour for best results.)

£0.20

2tablespoonsGram Flour (Besan)(Adds a slight nutty flavor and helps with crispness.)

£0.15

2tablespoonsYogurt (Plain, unsweetened)(Helps in fermentation and adds a tangy flavor.)

£0.10

0.3teaspoonBaking Soda(For lightness.)

£0.01

0.3teaspoonTurmeric Powder(For color and subtle flavor.)

£0.02

0.8cupWater(Adjust as needed to achieve a smooth, flowing batter.)

1cupSugar(For the sugar syrup.)

£0.30

0.5cupWater(For the sugar syrup.)

a fewSaffron Strands (Optional)(Adds color and aroma to the syrup.)

£0.50

0.3teaspoonCardamom Powder (Optional)(Adds flavor to the syrup.)

£0.05

0.5teaspoonLemon Juice (Optional)(Prevents the syrup from crystallizing.)

£0.03

as neededfor fryingGhee or Vegetable Oil(Ghee gives a richer flavor.)

£0.50

Total Cost

£1.86

£0.47 per serving

The Method

1
**Prepare the Batter:** In a bowl, combine all-purpose flour, gram flour, yogurt, baking soda, and turmeric powder. Gradually add water, mixing continuously to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
2
**Fermentation:** Cover the bowl with a lid or plastic wrap and let it ferment in a warm place for 8-12 hours, or overnight. The batter should rise slightly and have a slightly sour smell.
3
**Prepare the Sugar Syrup:** In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Add saffron strands and cardamom powder (if using). Simmer for 5-7 minutes, or until the syrup reaches a slightly sticky consistency. Add lemon juice (if using) to prevent crystallization. Keep the syrup warm.
4
**Frying the Jalebis:** Heat ghee or oil in a deep frying pan or wok over medium heat. The oil should be hot but not smoking.
5
**Piping the Jalebis:** Pour the fermented batter into a piping bag or a squeeze bottle with a small nozzle. You can also use a clean plastic bag and make a small hole in one corner.
6
**Fry the Jalebis:** Carefully pipe the batter into the hot oil in circular or pretzel shapes. Fry for 2-3 minutes on each side, or until golden brown and crispy.
7
**Soaking in Syrup:** Immediately remove the fried jalebis from the oil and immerse them in the warm sugar syrup for 2-3 minutes. Make sure they are well coated with the syrup.
8
**Serve:** Remove the jalebis from the syrup and arrange them on a serving plate. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (120g)

450 kcal / 1883 kJ

Carbs

70g

27% of RDA

Fat

18g

26% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

45 g

50% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

The consistency of the batter is crucial for crispy jalebis. Adjust the amount of water accordingly.

Do not overcrowd the frying pan while frying the jalebis. Fry in batches.

Make sure the sugar syrup is warm when you soak the jalebis. Cold syrup will not be absorbed properly.

For best results, use ghee for frying as it imparts a rich flavor.

If the batter is too thick, add a tablespoon or two of water to thin it. If it's too thin, add a tablespoon of flour.

Cooking Equipment

Deep Frying Pan or Wok

Spoon

Piping Bag or Squeeze Bottle

Wine Pairings

No wine pairing suggestions available for this recipe.

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