Fridge Friend Recipes
Jalebi Diwali Dessert recipe
A classic Indian sweet for Diwali: crisp spirals soaked in fragrant syrup, served warm and sticky.
45 min · Medium · Indian Jump to method
Ingredients
- 100 g plain flour
- 30 g cornflour
- 2 tbsp natural yogurt
- 150 ml water
- 200 g caster sugar
- pinch saffron
- 1 tsp ground cardamom
- 1 tbsp ghee
- 500 ml vegetable oil
- 1 tsp lemon juice
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 661 kcal |
| Protein | 1.8 g |
| Carbohydrates | 53.5 g |
| Fat | 51.3 g |
| Saturated fat | 7.3 g |
| Fibre | 0.3 g |
| Sugar | 36.5 g |
| Sodium | 9 mg |
Why this works
Very high in energy and added sugar, with a large fat contribution from frying oil; best treated as an occasional dessert rather than an everyday food.
Low fibre, refined carbohydrate base. Plain flour and cornflour provide little fibre, so this dessert is unlikely to support fullness or steady blood sugar.
High in added sugar. Caster sugar is the main source of carbohydrate, making the dish very sweet and calorie dense.
Fat from deep-frying. Most of the fat comes from vegetable oil absorbed during frying, which raises total calories substantially.
Method
- Mix the plain flour, cornflour and yogurt with enough water to make a smooth batter. Leave it to ferment for 20 minutes.
Aim for a pourable batter with no dry pockets, then cover it loosely while it rests so the surface does not skin over. It should look slightly aerated after the ferment, which helps the jalebis fry light rather than dense.
- Make the syrup by simmering caster sugar, water, saffron and ground cardamom until lightly sticky. Stir in lemon juice and keep warm.
Keep the syrup at a gentle simmer rather than a rolling boil; you want the sugar fully dissolved and just beginning to coat the spoon, not reduced to hard-crack stage. If it becomes too thick, stir in a splash of hot water so the jalebis can absorb it evenly.
- Heat the vegetable oil and a little ghee in a shallow pan over a medium heat.
Let the oil settle at a steady medium heat before frying, because oil that is too cool will make the spirals greasy and heavy. The ghee should melt in without smoking; if it darkens, the pan is already too hot.
- Spoon the batter into a piping bag and pipe spirals into the hot oil.
Hold the piping bag just above the oil and keep the pressure even so the spirals stay linked rather than breaking into separate strands. A steady hand and consistent speed will give you neat coils with crisp edges.
- Fry until crisp and golden, turning once. Drain on kitchen paper.
Turn the jalebis only once they have set enough to hold their shape, otherwise they can unravel in the oil. Drain them in a single layer so steam can escape and the crust stays crisp instead of softening underneath.
- Put the hot jalebis straight into the warm syrup for 30 seconds, then lift out and serve immediately.
Use the syrup while it is warm, not boiling hot, so the jalebis soak up flavour without collapsing. Lift them out promptly after 30 seconds, as leaving them longer can make them lose their crunch and turn soggy.
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