Rose Jalebi


We are back with another crowd favourite recipe, a sweet and crispy rose jalebi that tastes amazing and looks so beautiful. Everyone loves jalebi and once you start eating you can't stop, especially this rose jalebi that ensures that you will eat to your heart’s content.


 

Table of Content

  1. What is Rose Jalebi?
  2. Quick and Easy Rose Jalebi
  3. How to make Rose Jalebi?
  4. Expert Tips
  5. Recipe Card  

 

What is Rose Jalebi?

​​Jalebi is a famous Indian Sweet Dish. It is a popular street treat that has also been escalated to some fine dine restaurants. It's essentially a flour dough fried in ghee and then soaked into a thick sugar syrup with some saffron. The jalebi in this recipe is a rose jalebi that has been flavoured with rose syrup to bring out that rich and fragrant aroma of a rose from the jalebi. The rose flavour also gives the jalebi a bright red colour that makes it more vibrant and pleasing to the eyes.

 

Quick and Easy Rose Jalebi

A jalebi is a popular sweet and crispy Indian dessert that we've tried countless times but have seldom tried to make at home. Well, we've got you covered, because this recipe here is the perfect reason for you to try and make rose jalebi at your home by yourself and all for yourself (and perhaps for your loved ones, too).  

  

Suggested cookware for the recipe 

     

    How to make Rose Jalebi?

    1)In a large bowl, start by adding your refined flour and cornflour. To the flour mixture add some curd, baking soda and baking powder. Mix them together with a whisk.

    Add Flour in a bowl

    2) Add water to this mixture as required and start to whisk it into a batter. The batter should be thick but with a dripping consistency. Rest the batter overnight.
    Make batter

    3) To the overnight rested batter, add rose syrup for flavouring and some red food colouring and mix together.
    Add Rose Flavor

    4) In a separate Meyer Frying Pan, add granulated sugar and water. Mix them together till the sugar is incorporated and add a pinch of saffron to it. Cook this sugar mixture till it's a thick but syrup consistency.
    Prepare Chasni

    5) In a Meyer Cast Iron Skillet, add some ghee for frying. Heat the ghee at medium low heat and start to swirl the jalebi batter into it.
    Making of Jalebi
    6) Fry the jalebi for 30-40 seconds on one side and then flip to fry from the other side in the same way. After it is fried, take it out, drain the ghee and transfer it to the hot chashni.

    7) Let the jalebi soak in the chashni for a few minutes and then take it out of the pan. Stack the hot jalebi on a plate and top it with some chopped pistachio and optionally some gold and silver foil.
    Deep Fry Jalebi

     

    Expert Tips

    1) Make sure to rest your batter overnight so it ferments properly.

    2) Do not use powdered sugar for your chashni, only use granulated sugar.

    3) Always fry your jalebi in ghee, do not use oil.


    Recipe Card


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