Jalebi is Better than Funnel Cake

What do you think?

I've made hundreds of jalebis to perfect this recipe but it's all worth it because there is nothing I miss more than hot, fresh jalebis made right in front of your eyes.

I’ve made many mistakes along the way and I want to share them with you so you can enjoy the pleasure of eating these ephemeral treats at home.

Let’s look at the different components and what could wrong in each with solutions.

The Syrup

The consistency of the syrup is very important.

The syrup should not be too thick, otherwise the jalebis won't be able to absorb it. I use more water than sugar and only cook the syrup for 2-3 minutes or until the sugar is completely dissolved. Adding a few drops of lime clarifies the syrup and prevents it from crystalizing.

If your syrup gets too thick, add some more water, bring it to a boil and turn off the heat.

Saffron gives it that beautiful, golden hue.

The Batter

This is the only part of the recipe that requires some elbow grease. Whisking incorporates air into the batter which results in a light, crisp jalebi with lots of bubbles that can hold the syrup.

Add water gradually to ensure the consistency of the batter is just right. The baking soda should be added right at the end so that it stays as active as it can when we pipe the jalebis into the hot oil.

The batter should be of dropping consistency. Too thick and the jalebis will be chewy. Too thin and they'll be too crunchy.

Fry the Jalebis

This is the third mistake I’ve made. The oil wasn’t up to temperature and that resulted in flat jalebis.

The oil needs to be between 350°-375°F so that the jalebis can puff up as soon as the batter hits the oil.

Don't worry too much about getting the perfect shape. The only important thing here is to seal the spiral with some batter so that the jalebi doesn't unravel. Flip them and fry them until they're crisp and golden.

Soak in Syrup

Immediately soak them in the lukewarm syrup. They only need 15-20 seconds to soak up the flavorful syrup.

Don't leave them in for too long because they will get soggy.

A perfect jalebi is crisp on the outside, soft and filled with syrup on the inside.

I love decorating mine with gold leaf and pistachios but to be honest, these jalebis are beautiful on their own.

Get the detailed recipe here.