Entree: India – Madhya Pradesh – जलेबी और पोहा ➤ Jalebi aur Poha (Crispy syrup-soaked sweet spirals served alongside spiced flattened rice)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 6 hrs

Total 6 hrs 50 min

Ingredients

- For the jalebi batter:
- 1 cup (120 g) all-purpose flour
- 2 tbsp (15 g) gram flour (besan)
- 1/2 tsp (1 g) active dry yeast
- 1/2 cup (120 ml) lukewarm water (adjust to a pourable batter)
- 1/4 tsp (1 g) salt
- 1/4 tsp (0.5 g) ground saffron or a pinch of turmeric for color (optional)
- 1/4 tsp (1 g) baking soda, mixed into a little water and added just before frying
- Oil or ghee for deep frying, about 2 cups (480 ml)
- For the sugar syrup:
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 tsp (0.5 g) ground cardamom
- 1/2 tsp (2 ml) lemon juice
- For the poha:
- 3 cups (150 g) thick poha (flattened rice), rinsed and drained
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 1 onion, finely chopped (about 1 cup / 150 g)
- 1 green chili, finely chopped (adjust to taste)
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (35 g) roasted peanuts
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- Optional: sev or chopped fresh coconut for garnish

Instructions

1. Make the jalebi batter by whisking together all-purpose flour, gram flour, yeast, salt, and saffron with lukewarm water to a thick but pourable batter. Cover and let ferment in a warm place 1–2 hours until slightly bubbly.
2. To prepare the sugar syrup, combine sugar and 1/2 cup water in a saucepan, simmer until slightly thickened, add cardamom and lemon juice, then keep warm on very low heat.
3. Stir baking soda into a tablespoon of water and fold into the fermented batter just before frying. Heat oil or ghee in a wide pan to moderate frying temperature (about 350°F / 175°C). Pipe or spoon spirals of batter into the hot oil, fry until crisp and golden, then transfer directly into warm syrup for a few seconds to soak. Remove and drain on a rack.
4. For the poha, place rinsed and drained poha in a bowl and set aside. Heat oil in a skillet over medium heat, add mustard seeds and cumin seeds until they pop, then add chopped onion and green chili and sauté until translucent.
5. Add turmeric and salt, stir in roasted peanuts, then add the drained poha and gently fold to combine, cooking until heated through. Finish with lemon juice and chopped cilantro, adjust seasoning, and remove from heat.
6. Serve hot jalebi alongside a generous portion of spiced poha, garnish with sev or coconut if desired.