Jalebi (Crisp Saffron Syrup Spirals)
Thin spirals of tangy fermented batter fried until crisp, then soaked in warm saffron and cardamom syrup.
- Time1 hr 10
- LevelMedium
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, cornflour, yoghurt and baking powder with the warm water to a smooth, thick batter that falls from the whisk in a ribbon. Cover and leave somewhere warm for 1 hour to turn slightly tangy.
60 min - 2
Make the syrup: heat the sugar, water, cardamom and half the saffron until the sugar dissolves, then simmer for 5 minutes until just sticky, like thin runny honey. Add the lemon juice and keep warm over a very low heat.
5 min - 3
Spoon the batter into a squeezy bottle or a freezer bag with a small corner snipped off.
- 4
Heat the oil and ghee in a wide shallow pan to about 170C. A drop of batter should rise and sizzle at once.
- 5
Squeeze the batter into the oil in tight spirals about 7 cm wide, 3 or 4 at a time. Fry for about 1 minute each side until crisp and pale gold.
2 min - 6
Lift out, drain for a few seconds, then drop into the warm syrup for 30 seconds, turning once. Lift out onto a plate.
- 7
Repeat with the rest of the batter. Scatter with the remaining saffron and serve warm, the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
