Jalebi (Indian Funnel Cake)
Try this Jalebi Indian Funnel Cake recipe or contribute your own.
Try this Jalebi Indian Funnel Cake recipe or contribute your own.
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 tsp saffron
- pinch of baking soda
- 2 tsp besan (gram flour) or corn flour
- 4 tbsp yogurt (low fat or full fat)
- 8-9 tbsp water
- oil for frying such as canola oil vegetable oil or ghee (i used canola oil)
- 1 tbsp rose water (optional)
- 1-2 tsp lime or lemon juice
- Carbohydrate 52.4932387958771 g
- Cholesterol 89.7 mg
- Fat 34.6533542863971 g
- Fiber 1.68431515558025 g
- Protein 10.0087054627363 g
- Saturated Fat 19.948650859073 g
- Serving Size 1 1 recipe (472g)
- Sodium 148.981585286375 mg
- Sugar 50.8089236402968 g
- Trans Fat 4.19838910773372 g
- Calories 560 calories
Step-by-step
- In a bowl add both flours and stir.
- In another bowl, add yogurt and water and stir until smooth.
- Add yogurt-water mix to the flours and keep mixing for good 5-7 minutes until it starts to fall like a ribbon.
- Add pinch of baking soda and stir.
- Keep it aside.
- In a deep pot, add all the sugar syrup ingredients and bring it to a boil.
- Let it simmer for good 7-10 minutes until starts to get thick.
- Keep it warm on low flame and start frying jalebis.
- To make jalebis, you need to fry these and to get this shape, the best way is to fill up the batter in a squeeze bottle or zip lock.
- Place oil in a frying pan and slowly heat it up to around 325-350F.
- Once hot, bring the heat to low-medium for frying.
- Squeeze the bottle or zip lock whichever you are using with an even pressure into round concentric circles.
- Fry for 1-2 minutes and then flip and fry the other side until both sides are golden brown.
- Transfer them to a paper towel.
- Add them to the warm sugar syrup.
- Let them absorb sugar syrup for few seconds and flip.
- After another few seconds, take them out on a parchment paper lined plate.
- Enjoy.
My Unexpected Jalebi Adventure: From Kitchen Chaos to Sweet Success
As a busy working mom, time in the kitchen is a precious commodity. My days are a whirlwind of meetings, school runs, and trying to squeeze in a workout before collapsing onto the sofa. So, when I stumbled upon a recipe for Jalebi, a traditional Indian sweet, I almost dismissed it. Funnel cakes? Deep frying? It seemed like a recipe for disaster, a guaranteed way to spend my precious free time scrubbing sticky batter off the kitchen counters. But something about the vibrant golden color and the promise of a crispy, syrupy treat intrigued me. I decided to give it a shot. It was the perfect blend of a challenge and a chance to explore something new, something outside my usual quick and easy weeknight meals.
The initial steps were surprisingly straightforward. Mixing the batter was much easier than I had anticipated. I found the rhythm of stirring, the batter transforming from a simple mix of flours and yogurt into a smooth, ribbon-like consistency. The hardest part was getting past my kitchen anxiety when the time came to make the beautiful spirals of batter that form this sweet treat. I am by no means a pastry chef. But I did my best to follow the recipe, using a zip-lock bag to carefully squeeze the batter into hot oil. And then came the moment of truth: The first Jalebi emerged from the oil, a deep, rich golden color. A small victory against my kitchen fears! My heart was soaring as I gently laid it in the sweet sugar syrup.
The aroma that filled my kitchen was intoxicating. A sweet, floral scent mingled with the warm, nutty notes of the frying oil. As I carefully lifted each Jalebi from the syrup, its delicate surface was glistening. They looked absolutely perfect, a far cry from the clumsy, uneven shapes I’d imagined. My children, usually picky eaters, devoured them; a testament to how incredible these delicate morsels of heaven were.
This Jalebi experience was more than just making a delicious treat. It was a reminder that stepping outside my comfort zone, embracing new challenges, even in the kitchen, can be incredibly rewarding. It taught me patience and the sweet satisfaction of creating something beautiful and delicious from scratch. This is not just a dessert; it is a testament to the power of pushing personal boundaries, taking time to make something special, and the pure joy that can come from successfully making a new recipe. It's more than just a recipe; it is a piece of my journey, a story to be shared over a plate of warm, syrupy Jalebi with those I love.
Ingredients: 1 cup water, 1 cup granulated sugar, 1/2 cup all purpose flour, 1/4 tsp saffron, pinch of baking soda, 2 tsp besan (gram flour) or corn flour, 4 tbsp yogurt (low fat or full fat), 8-9 tbsp water, oil for frying such as canola oil vegetable oil or ghee (I used canola oil), 1 tbsp rose water (optional), 1-2 tsp lime or lemon juice.
