Ghee Jalebi Gujarati
Gujarati-style thick crispy jalebi fried in pure ghee. Dussehra breakfast tradition — thicker spirals than regular jalebi, soaked in saffron syrup.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Curd — 30 g (whole)
- Ghee — 250 g (whole)
- salt (optional) (whole)
- sugar — 0.5 cup (whole)
- All-purpose Flour — 150 g (whole)
- Saffron — 2 g (ground)
Method
- In a large bowl, mix the maida with the curd and enough water to make a smooth, lump-free batter of thick, flowing consistency, similar to pancake batter.
- Cover the batter and set it aside to ferment in a warm place for at least 8 hours or overnight, until it turns slightly sour and bubbly.
- Add a pinch of salt and crumble in a few strands of saffron, mixing well into the fermented batter just before frying.
- Meanwhile, make the sugar syrup by dissolving the sugar in a little water in a pan and heating until it reaches a one-string consistency, then crush and stir in the cardamom and keep the syrup warm.
- Heat the ghee in a wide, flat pan on medium flame for deep frying.
- Fill the fermented batter into a piping cloth or bottle with a small round nozzle, and squeeze out spiral jalebi shapes directly into the hot ghee.
- Fry the jalebis on medium flame, turning once, until they turn crisp and golden on both sides.
- Lift the fried jalebis out and immediately dip them into the warm sugar syrup for a few seconds so they soak it up well, then remove.
- Serve the ghee jalebis warm or at room temperature.
Common questions
- How many calories in one plate of Ghee Jalebi Gujarati?
- 456 kcal per plate.
- How much cooking time?
- 495 min — 480 min prep, 15 min cooking.