Jilebi
a sweet treat recipe
I am a software engineer by profession and a food blogger, food photographer and food stylist by passion. I host a cooking show on the South Indian TV channel -
Asianet. I have been blogging at
FlavzCorner.com since 2012. I love experimenting with new cuisines and travel a lot. I try to connect food with beautiful memories that convey stories through my visual art. My Instagram handle is
@FlavzCorner.
Jilebi is one of the quintessential Indian sweet snack served during festivals like Diwali, Holi or any other special occasions. The deep fried circular shaped snack is dunked into the cardamom flavor sugar syrup while they are hot. The sugar syrup soaked crispy Jilebis can be served immediately while they are warm or could be served at room temperature.
TIME (ACTIVE) | 1 H 30 M
TOTAL | 1 H 30 M
12 SERVINGS
| 2 jilebis per serving*
SPECIAL EQUIPMENT:
WOODEN SKEWER
SLOTTED SPOON
SQUEEZE BOTTLE
- Add all purpose flour, salt, baking soda, corn flour, and water in a mixing bowl and mix well with a fork to forms a ribbon consistency batter. Cover it and let it sit till the sugar syrup is made.
- Add sugar, water, lemon juice, food color and cardamom pods to a sauce pan. Let it boil and all the sugar dissolve. Boil it for another 5-6 minutes till the syrup is lightly sticky. Keep it warm.
- Pour the batter into the squeeze bottle and test the flow of the batter prior to frying.
- Heat the frying pan with 1 inch of oil on medium heat. Once the oil is hot, lower the flame to somewhere between low and medium.
- Squeeze the bottle into the hot oil to form Jilebis starting from the center going in concentric circles and bringing back into the center again.
- Once the lower side starts to crisp, flip them carefully with a wooden skewer. Cook both sides till light golden yellow.
- Take the hot jilebi using a skewer and drop in the warm sugar syrup. Use a slotted spoon to keep it dunked in for 10 seconds on each side. Remove them using the slotted spoon into a parchment paper lined dish.
- Repeat the process of frying the jilebis and soaking in the sugar syrup till all the batter is used up. Garnish them with sliced pistachios.
- Enjoy the crispy Jilebis while they are warm. They can be served cold too.
They can be stored at room temperature for 1 week in air tight container.
*1 serving = 2 jilebis = 2 oz
Sugar syrup should not be very thick.
The fried Jilebis should be soaked into warm sugar syrup right away while they are hot. Otherwise they will not soak up the sugar syrup.
green pods
whole pods
A strong spice with equal parts menthol, floral, and sweet flavor.
0.25 oz - PORTION$0.50
1.3 oz - JAR$10
1.3 oz - REFILL$9
6 oz - REFILL$24
