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        Calories
        1036
        Fat
        68.3g
        Saturates
        46.2g
        Protein
        4.1g
        Carbs
        100.4g
        Sugars
        76.5g
        • Calories
          1036
        • Fat
          68.3g
        • Saturates
          46.2g
        • Protein
          4.1g
        • Carbs
          100.4g
        • Sugars
          76.5g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          1036
        • Fat
          68.3g
        • Saturates
          46.2g
        • Protein
          4.1g
        • Carbs
          100.4g
        • Sugars
          76.5g

        Indian

        Sweet and sticky jaleb

        • Prep Time
          25 Mins
        • Cook Time
          90 Mins
        • Serves
          8

        About

        This popular Indian sweet are similar to funnel cakes soaked in an aromatic syrup. This recipe infuses the syrup with saffron, rose water and cardamom.

        Ingredients

        Order Ingredients

        Equipments

        Order Equipments

        Method

        1. First, toast the saffron in a dry frying pan over medium heat till dry and fragrant. Remove from heat and grind to a powder. Set aside.
        2. For the jalebi batter, mix the flour, semolina, baking powder, yoghurt and 300ml warm water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Add 1/8 teaspoon of the ground saffron and mix well. Set aside for 2 hours at room temperature.
        3. To prepare the syrup, take a saucepan, heat the sugar in the 600ml water until dissolved. Simmer over a medium-low heat for 5-8 minutes. Add the remaining saffron and the cardamom and rose water. Remove from heat and set aside.
        4. After resting for 2 hours, stir the jalebi batter. Pour the batter into one or more plastic food bags and seal.
        5. Heat oil for deep frying in a large saucepan. Once hot, snip off a small piece of one corner of the bag containing the jalebi batter. Hold the bag over the hot oil and squeeze out the batter into the oil whilst making a circular motion; the jalebi batter should form coils.
        6. Make just a few jalebi at a time and remove from the oil once golden and crisp. Drain on kitchen paper and then immediately immerse in the syrup. Remove from the syrup after 4-5 minutes. Repeat with the remaining batter.
        7. Serve and enjoy either warm or at room temperature.
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        Taj Mahal Saffron 10g

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