Salted Honey Jalebi (Indian style funnel cake)

By Shalini Singh @ Shalini's Kitchen
March 9, 2015
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Author Notes: I have such fond memories of eating Jalebis every Sunday as a kid. They are an Indian version of funnel cakes, a deep fried flour mixture which is then soaked in a saffron spiced sugar syrup and served warm or cold.
I made the jalebis (I will need to practice a little more to get a perfect shape) and then soaked them in a honey and saffron syrup and then sprinkled the jalebis with some sea salt. Absolutely delicious.
Shalini Singh @ Shalini's Kitchen

Makes: 10 jalebis

For the Jalebis

  • 1/2 teaspoon plain all purpose flour
  • 1 tablespoon chickpea flour
  • 1/4 cup greek yogurt
  • 3/4 to 1 cups water
  • 1/4 teaspoon baking soda
  • oil for frying

Honey Syrup

  • 1/2 cup Honey
  • 1/2 cup water
  • several strands of Saffron
  • some sea salt
  1. Mix the flour, chickpea flour, yogurt and water in a bowl for a few minutes until it is of a smooth and ribbon like consistency (If you lift some of the mix on a spoon, it should fall back into the bowl like a ribbon - continuous without breaking up too much.
  2. Mix in the baking soda and set aside.
  3. Meanwhile, in a pot, add the honey and water and bring to a boil. Then let it simmer for another 5 minutes. Put the flame off.
  4. Take a shallow frying pan and add oil to about 1 inch deep.
  5. Let it heat for 5 to 7 minutes. To test if the oil is ready, sprinkle a tiny drop of the batter into the oil. It should sizzle and float right up.
  6. Once the oil is ready, transfer the batter into a ziploc bag with a tiny hole or into a squeeze bottle.
  7. Squeeze the batter onto the oil into circular pretzel like shapes and fry the jalebi for about a minute or so on each side or until golden brown.
  8. Transfer them onto a paper towel.
  9. Then soak each jalebi in the warm honey syrup for a few seconds (on each side).
  10. Transfer to a serving dish and sprinkle with sea salt.

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