Doodh Jalebi
Veg
Hot, freshly fried crisp jalebis submerged in cold, thickened full-fat milk sweetened with sugar and cardamom — the iconic Indore breakfast combination, where the contrast between sizzling-hot sweet spirals and chilled fragrant milk makes this one of the city's defining culinary experiences.
Cuisines
Malwi
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 2 tablespoons | yogurt |
| 1/4 teaspoon | baking soda |
| 1 cup | sugar |
| 1 cup | water |
| 1/4 teaspoon | cardamom powder |
| 1/2 teaspoon | saffron strands |
| 1 teaspoon | rose water |
| 1 liter | full-fat milk |
| 2 tablespoons | ghee |
| — | oil for frying |
Instructions
- 1 In a bowl, mix the all-purpose flour, yogurt, and baking soda with a little water to form a smooth batter. Cover and let it ferment for 4-5 hours.
- 2 In a saucepan, combine sugar and water. Bring to a boil and simmer until it reaches a one-string consistency.
- 3 Add cardamom powder, saffron strands, and rose water to the syrup. Mix well and set aside.
- 4 In a separate pot, bring the milk to a boil. Simmer until it reduces to three-fourths of its original volume. Keep stirring occasionally.
- 5 Heat oil in a pan for frying. Pour the batter into a piping bag or squeeze bottle.
- 6 Pipe the batter into the hot oil in circular motions to form jalebis. Fry until golden and crisp.
- 7 Remove the jalebis from the oil and immediately dip them into the warm sugar syrup. Let them soak for a minute and then remove.
- 8 In a serving bowl, pour the warm reduced milk and place the syrup-soaked jalebis on top.
- 9 Serve the Doodh Jalebi warm, garnished with a few saffron strands.
Tips
Ensure the sugar syrup is warm when soaking the jalebis for better absorption.