Lahori Jalebi Recipe

Today, we’re diving into the world of Pakistani cuisine with a beloved dessert that’s sure to win hearts – the mouthwatering Lahori Jalebi recipe. This traditional sweet treat hailing from Lahore is a symphony of crispy and syrup-soaked goodness. So, roll up your sleeves and get ready to go on a jalebi-making adventure that promises to delight your taste buds.

Ingredients for Making Lahori Jalebi Recipe:

For the Jalebi Batter:

• 1 cup all-purpose flour
• 1 tablespoon chickpea flour (besan)
• 1/2 teaspoon baking powder
• 1 teaspoon yogurt
• 1 tablespoon ghee (clarified butter) or vegetable oil
• Water (as needed)

For the Sugar Syrup:

• 2 cups sugar
• 1 1/2 cups water
• 1/4 teaspoon cardamom powder
• A few saffron strands (optional)
• Squeeze of lemon juice

Steps for Making Lahori Jalebi Recipe:

Preparing the Jalebi Batter:

In a mixing bowl, combine the all-purpose flour, chickpea flour, and baking powder. Mix well to ensure the dry ingredients are thoroughly mixed. Next, add the yogurt and ghee (or vegetable oil) to the dry mixture and gradually pour in water while whisking to form a smooth, lump-free batter. 

Creating the Sugar Syrup:

In a saucepan, combine the sugar and water and bring the mixture to a boil over medium heat. Stir occasionally to help the sugar dissolve. Once the sugar has completely dissolved and the mixture reaches a syrupy consistency, add the cardamom powder and a few saffron strands for a delightful aroma and color. Finish off by adding a small squeeze of lemon juice to prevent crystallization.

Frying the Jalebi:

Heat oil in a deep frying pan over medium-high heat. To achieve the iconic spiral shape of jalebi, pour the prepared batter into a squeezable piping bag or a squeeze bottle with a narrow opening. Carefully pipe the batter into hot oil in a circular motion, creating spiral shapes. 

Now, fry the jalebi until they turn golden brown and crisp, ensuring they are cooked evenly on both sides. Once done, carefully remove the jalebi from the oil and immerse them in the prepared sugar syrup. Let them soak for a minute or two to absorb the sweetness.

Besides that, do check out the recipe for Balochi Chicken Sajji Recipe.

Handful Tips:

• The consistency of the jalebi batter is crucial. If it’s too thick, the jalebi may turn out dense; if it’s too thin, it may spread too much while frying. Adjust the water accordingly to achieve the right consistency.

• For an extra flavor boost, you can add a pinch of ground fennel seeds or a hint of rose water to the sugar syrup for a fragrant twist.

• To achieve perfect crispiness, ensure that the jalebi batter is piped directly into hot oil and that the oil is at the right temperature for frying.