0 from 6 votes
Jalebi Recipe Indian Funnel Cake
This jalebi recipe recreates the popular sticky orange treat known as Indian funnel cake. Sweet, syrupy, and chewy — and so fun to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 16
Calories: 86 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
Syrup
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon saffron crushed
- 1 teaspoon lemon juice
Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/8 teaspoon Turmeric
- 1/2 cup PLAIN yogurt (See Note 1)
- 1/2 cup water plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1 teaspoon lemon juice
Fry
- 1 1/2 cups vegetable oil
Instructions
Syrup
- Add the sugar and water to a skillet over medium heat, stirring to dissolve sugar. Bring to a boil and let sugar reach 1 string consistency (See Note 2).
- Turn off the heat, stir through the lemon juice, cardamom and ground saffron. Leave pan on burner to stay warm.
Cup of Yum
Batter
- In a bowl combine the flour, cornstarch, turmeric. Whisk in the yogurt and water to form a thick batter. Continue whisking several minutes until batter is smooth.
Fry
- Heat the oil in a deep skillet and line a baking tray with parchment paper, set aside.
- When ready to fry, stir the lemon juice and baking soda into the batter, whisking to incorporate. Pour batter into a squeeze bottle leaving 1 inch from top. Secure with lid.
- Test oil with a drop of the batter. It should pop to the top and start bubbling.
- Carefully squeeze the bottle with batter into the hot oil in a circular motion from the center outward for a spiral, then draw a line of batter across the circles to hold them all together. Practice makes perfect, these do not have to be perfect!
- Fry for a minute or two on each side until golden brown and crisp. Transfer to the warm syrup and turn to coat both sides. Move to lined baking tray and continue making jalebi. Serve warm.
Notes
- I add the yogurt in lieu of the traditional method of fermenting the batter 12 hours for the slightly sour flavor. If you choose to ferment the batter, omit the yogurt.
- To get to the 1 string stage for the syrup it needs to heat to 220°F-222°F, if less the fried jalebi absorb too much syrup and they will fall apart easily.
Nutrition Information
Serving
2g
Calories
86kcal
(4%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
38mg
(2%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 86
% Daily Value*
| Serving | 2g | |
| Calories | 86kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 38mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.