Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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jalebi an Indian sweet composed of whorls of batter, deep fried and soaked in syrup. The batter is usually based on plain flour, baking powder, and water, but may include other ingredients (e.g. yoghurt, besan flour, semolina, rice flour, colouring). After being allowed to rest for a while, so that it ferments slightly, it is forced through a nozzle to form loops in hot ghee. As soon as the shapes have set the jalebi are lifted out of the fat and dropped into hot syrup scented with saffron and rosewater (see roses). After a few seconds’ soaking they are drained and served.