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Doodh jalebi: recipe illustration
Desserts

Doodh jalebi

Spirals of fried batter soaked in a saffron-scented syrup, served in sweetened hot milk. A comforting breakfast or evening dessert, very popular in the streets.

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Ingredients

Ingredients

Pâte

Sirop

Lait

Spices & seasoning

Nutrition facts

1,187 kcal per serving

Protein
23.4 g
Carbohydrates
214.6 g
Fat
25.1 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, baking powder and yoghurt, then gradually add the lukewarm water to make a smooth, fluid batter, close to a thick pancake batter. Leave to rest for 1 hour.
  2. Make the syrup: boil the sugar, water and saffron for 5 minutes, until slightly thickened. Keep it warm.
  3. Pour the batter into a piping bag or a freezer bag with a small hole cut in it.
  4. Heat the oil to 170 °C, then press the batter into spirals in the oil and fry for 2 minutes per side, until golden.
  5. Drain the jalebis and dip them in the warm syrup for 1 minute, then let them soak up the syrup.
  6. Meanwhile, heat the milk with the cardamom and bring to a simmer for 10 minutes, stirring.
  7. Serve the jalebis in bowls with the hot milk.

Variations and tips

Version without frying. Cook the batter in spirals on an oiled non-stick plate, 2 minutes per side.

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Original Ecomely recipe.