Indori Jalebi
Crispy spiral jalebi made from a fermented maida-curd batter, deep-fried and soaked in cardamom sugar syrup. Indore's halwai shops serve it hot with rabri, and it is the city's iconic poha-jalebi breakfast combo.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Baking Soda (Food Grade Sodium Bicarbonate) (optional) — 1 pinch
- Water — 100 ml
- salt (optional) (whole)
- Curd — 50 g
- All-purpose Flour — 150 g
- sugar — 150 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Whisk the maida with the curd and a little water into a smooth, lump-free batter of thick pouring consistency. Cover and let it ferment in a warm place for 8-12 hours or overnight, until slightly bubbly and sour.
- Just before frying, add a pinch of baking soda to the fermented batter and mix well.
- Make the sugar syrup: dissolve the sugar in the water, bring to a boil, add cardamom, and simmer until it reaches one-string consistency. Keep warm.
- Heat oil in a wide kadai on medium flame. Pour the batter into a piping cone or cloth with a small hole and pipe spiral shapes directly into the hot oil.
- Fry each jalebi until crisp and golden on both sides, then immediately transfer into the warm sugar syrup and soak for 1-2 minutes.
- Remove and serve hot, traditionally with rabri, or as part of Indore's classic poha-jalebi combo.
Common questions
- Indori Jalebi ko English mein kya kehte hain?
- इंदौरी जलेबी ko English mein Indori Jalebi likhte hain.
- Ek plate Indori Jalebi mein kitni calories hoti hain?
- 231 kcal per plate.
- Kitna time lagta hai?
- 75 min lagta hai — 60 min taiyari, 15 min pakana.