Traditional Gujarati Jalebi Recipe

Ingredients

Gather the following ingredients to prepare approximately 20 Jalebis:

• 1 cup all-purpose flour (maida)
• 1 tbsp chickpea flour (besan)
• 1/2 tsp baking powder
• 3/4 cup plain yogurt
• 1/4 tsp turmeric powder (for color)
• 2 cups sugar
• 1 cup water
• A few strands of saffron (optional)
• Oil or ghee for frying

Steps

Follow these steps to prepare crispy and juicy Gujarati Jalebis:

1. In a bowl, mix all-purpose flour, chickpea flour, and baking powder.
2. Add yogurt and a little water to create a smooth, thick batter. Add turmeric for a rich color.
3. Cover the batter and let it ferment for 6–8 hours (preferably overnight).
4. Meanwhile, prepare the sugar syrup by boiling sugar and water until it forms a single-thread consistency. Add saffron for enhanced flavor.
5. Heat oil or ghee in a pan for deep frying.
6. Pour the batter into a piping bag or squeeze bottle with a small nozzle.
7. Squeeze the batter in circular motions into the hot oil, forming spirals.
8. Fry until golden and crisp, then immediately dip in warm sugar syrup for a few seconds.
9. Remove and let the Jalebis rest for a minute before serving.

Tips for Best Results

Ensure the batter is of pouring consistency, not too thick or thin.

Fermentation is the key to perfect Jalebis. Allow the batter to rest for at least 6 hours, ideally overnight.

For extra flavor, soak the Jalebis in syrup on the 2^nd day for an even richer taste.