Recipe Index

Ingredients

• ¼ cup raw pistachios
• 4 Tbsp. urad dal
• 1 cup all-purpose flour
• ½ tsp. baking powder
• 2 Tbsp. melted ghee or clarified butter
• 2 cups sugar
• 3 cardamom pods, lightly crushed
• 4 saffron threads (optional)
• ¼ tsp. rose water (optional)
• Pinch of kosher salt
• 2 Tbsp. fresh lemon juice
• 2½ cups vegetable oil
• A deep-fry thermometer

Method

1. Toast the pistachios on a rimmed baking sheet, tossing them halfway, for 10 to 13 minutes until golden brown, let them cool, then chop them finely.
2. Grind the urad dal to a powder in a food processor or blender — some grainier pieces will remain — and tip it into a large bowl.
3. Whisk the flour, baking powder and melted ghee into the dal powder, then, whisking constantly, pour in 1 cup water gradually until no large lumps of flour remain and the batter runs viscous.
4. Rest the batter until it thickens slightly and pours in a ribbon that holds a coil shape for a moment.
5. Bring the sugar, crushed cardamom pods, saffron if using, rose water if using, pinch of salt and 1¼ cups water to a rolling boil in a medium saucepan over medium heat.
6. Drop the heat to low and simmer the syrup for 5 to 7 minutes until it coats a spoon, take it off the heat, and stir in the lemon juice.
7. Fit a deep-fry thermometer to a heavy pot, pour in the vegetable oil, and heat it over medium until the thermometer registers 350°F, testing with a drop of batter: it should bubble at once and rise without browning instantly or sinking.
8. Pipe or squeeze the batter into the hot oil in tight spirals, fry the jalebi until crisp and golden on both sides, and lift them out with a slotted spoon.
9. Drop the hot jalebi straight into the warm syrup, turn them so both sides soak, then lift them out to drain.
10. Serve the jalebi warm, scattered with the chopped pistachios.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data