published Mar 25, 2022, updated Jul 19, 2024 The first bite of jalebi isn’t a powdery explosion of fluffy dough like American funnel cake — instead, you’ll find crisp, tangy sugar wrapped around a chewy treat! The dough isn’t very sweet on its own, but the not-so-simple syrup coating is! It’s an intoxicating combination of honey-like, floral sweetness and citrus from a few Indian spices like saffron, cardamom, and turmeric. These flavors are so harmonious we see them in many sweet and savory Asian and Middle Eastern dishes: tachin, saffron and apricot rice, and tagine are just a few examples. Mouthwatering flavor aside, making this jalebi recipe is so much fun — and kid-friendly! Don’t be discouraged if you don’t have perfect, gorgeous spirals right away. I’ve made a ton of these and still can’t recreate the dough I saw on the streets of Agra and New Delhi. But it tastes the same either way.
Recommended Tools
Skillets – You’ll need two: one for making the syrup, and a second, deeper skillet for frying. Squeeze Bottle – Use a squeeze bottle to get that characteristic Indian funnel cake shape. Baking Sheet Lined with Parchment Paper – For the completed funnel cakes. I don’t recommend just a plate lined with paper towels — the syrup-dipped cakes are very sticky. Parchment paper is the way to go!
Storing
Indian funnel cake is best enjoyed warm, right out of the oil. Any leftovers can be stored at room temperature in an airtight container. They will stay fresh for up to 3 days but become less crispy as time goes on.
Batter – The simple batter in this jalebi recipe is made from all-purpose flour, water, and: Cornstarch & Baking Soda – These two ingredients make the dough crispy and fluffy. Turmeric – Along with a tinge of orange, turmeric adds a sort of peppery citrus flavor. Plain Yogurt – A traditional jalebi recipe involves fermentation — using yogurt is a bit of a shortcut that eliminates that process! But if you want to ferment your batter, simply omit the yogurt and let it ferment for 12 hours. Lemon Juice – Makes the dough just slightly tangy and sour and helps activate the baking soda. Syrup – Indian funnel cake is coated in a thick, sweet syrup made from sugar, water and: Cardamom – An earthy, minty, and floral spice. Saffron – A sweet and almost honey-like spice. Saffron also gives the syrup its characteristic orange hue. You’ll need to crush it up to get its full color. Orange food coloring yields a similar color. Lemon Juice – A bit of bright, tangy citrus really makes this syrup. Vegetable Oil – Ghee is the traditional choice for frying and presents a richer flavor. You could also add a bit of ghee to the oil to get some of that flavor without using a ton.
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