This jalebi recipe made without using yogurt and we ferment the yeasted batter. The jalebis have a pleasing warm flavor profile of spices like cinnamon, cloves & nutmeg.
I love traditional indian mithai but fusion recipes is where I find my creativity shine! From brownie burfi bites to lavender phirni brûlée, not only I loved working on these indian fusion dessert recipes, but also serving them, they get immediate attentions from guests at parties.
Pumpkin is not alien to Indian sweets, we have desserts like pumpkin halwa, pumpkin kheer etc. This idea of this recipe was more or less inspired by these and turned out beautiful.
Here’s my recipe of traditional jalebi.
Why You Will Love this Recipe?
Jalebi is one of the most favorite indian sweet. This fusion take makes it interesting & its sure to be a hit at your next party. Only few ingredients needed- its easy to make. Kid favorite especially if they love pumpkin desserts like mine!
Imagine sinking your teeth into a pumpkin spiced crispy & juicy jalebi. These crispy spirals are amazing with notes of warm spices! I use yeast in my recipe. You have to wait for about an hour or so for the batter to ferment depending on the ambient temperature. It will ferment quicker in warm months.
Ingredients For Pumpkin Jalebi
All purpose flour - MaidaPumpkin Puree- I use canned pumpkin puree. If you are using homemade, make sure that the pumpkin puree is smooth and pulpy. Quick YeastSugar- We need just a tablespoon for the batter and more for the syrup. Pumpkin pie Spice - Pumpkin pie spice is a blend of warm spices like cinnamon, nutmeg, cloves, all spice etc. I usually buy a jar readily available in stores here in the States. You could use just ground cinnamon as well.
Step By Step of Making Pumpkin Jalebi
The process of making pumpkin jalebi involves following 3 steps:- Make The Jalebi Batter In a bowl mix together the sugar and warm water. Add the quick yeast and let the yeast bloom for 5-8 minutes. Mix in the flour, pumpkin puree and slowly add water to make a smooth pouring consistency batter. Keep in mind that the batter should not be runny- it should fall in a ribbon like manner. Cover and keep the batter to ferment for 1 to 2 hour. Pro Tip:- Keep an eye out on fermentation especially during warmer months.Dont ferment for long else the jalebis will be sour. Make The Sugar Syrup (10 minutes before you are about to fry the jalebis) To make the sugar syrup, add sugar, cinnamon stick and water to a pot. Boil till the sugar dissolves, dont stir much. Just use the handle of the pot to move around a few times. Add lemon juice (prevents sugar crystallization). You can add a scant ¼ teaspoon of pumpkin pie spice to the syrup. Dont add too much else the color of syrup is brownish. Cook the Syrup for 2-4 minutes until its a bit sticky (similar to honey). We are not looking for any string consistency. Pro Tip- Avoid making the sugar too thick else the jalebis will not absorb it. Keep the sugar syrup ready and warm before you start frying. Deep fry and Dunk the Jalebi in Syrup Heat up 2-3 inches of oil in a (preferably) wide and shallow pan. Whisk the fermented batter a few times and check the consistency - it should flow continuously in a ribbon manner. If not, add little water to achieve the consistency. Pour batter into a squeeze bottle. The oil should not be too hot. We have to fry on medium high heat. Squeeze the batter starting from center to outside in concentric circles. Make 3-4 circles. Initially the batter will sink to bottom but will float to top in 5-8 seconds, sizzling slightly. Fry on both sides. Initially you will see lot of sizzling. Slowly the sizzling will slow down- this means jalebi is ready to be taken out. Use a slotted spoon and drain the excess oil in the pan itself. Dunk warm (ish) jalebis into warm sugar syrup for 3-5 minutes.
Serving & Storing
You can serve these with yogurt, rabdi or a cup of milk. I did note that they became a bit soggy next day probably because of moisture of pumpkin puree. So I recommend using them up same day.
Some Tips
Read this detailed post on Jalebi. All the tips apply to perfecting jalebi. Here are a few more specific to this recipe :-
Use thick pumpkin puree for intense pumpkin flavor. Make sure that the puree is smooth. I find the taste of pumpkin pie spice a bit overpowering so I just use ¼ teaspoon, however adjust spice level to your liking. You wil have leftover syrup. Refrigerate and use it for pancakes or making beverages. Getting the shape of jalebis takes practice. I wont recommend using zip loc bags- they are super messy and as you squeeze the hole at the tip gets larger and the jalebis become too thick. Go for squeeze bottles, always.
More Indian Fusion Recipes to Try
Rose TiramisuSamosa TartSamosa PinwheelsMasala Chai Tres Leche CakePineaple PedaGajar Ladoo
