Indian · dessert
50m
Total time
6
Servings
—
kcal
medium
Difficulty
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FAQ · Things people ask
Ideally, yes. The overnight ferment develops a faint sourness that is part of jalebi flavour identity — the foil to the sweet saffron syrup. If pressed for time, add a quarter tsp instant yeast dissolved in warm water and rest the batter for 1 to 2 hours. The texture will be similar but the fermented depth of the overnight version is absent.
Dip two fingers in the syrup, press together, and slowly pull apart. One thin, unbroken thread should form between them. At this consistency the syrup coats the jalebi and soaks in without making them cloyingly wet.
Almost certainly the oil was too cool — below 160 degrees C, the batter absorbs oil before the exterior sets. Use a thermometer, and wait for the oil to recover to temperature between batches.
Hot jalebi dunked into warm whole milk — a classic North Indian winter breakfast, particularly in Punjab and Uttar Pradesh. Street vendors begin frying before dawn for the morning crowd.
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