Small changes to classic jalebi recipe for big flavor!
My Mom’s homemade jalebi recipe is one of my favorite sweets and I’ve tweaked it slightly to make coconut rose jalebis! If you want to know more about jalebis, check out the post for the original jalebi recipe here.
Jalebis taste best fresh and hot so it is definitely a sweet I love best homemade. All this recipe does is add rose flavor and sweetened coconut shreds for a delicious new taste. Jalebis are flavored primarily with saffron sugar syrup. So the saffron syrup tastes delicious paired with coconut. I’ve used this flavor pairing to make Coconut Jalebi Cupcakes as well.
If you want more details on how to make jalebi and frequently asked questions, check out my post on the classic jalebi recipe : Classic Jalebi Recipe
What is in coconut rose jalebi recipe?
The dough just takes a few ingredients you likely have in your pantry:
- All purpose flour (maida)
- Urad dal flour (can grind urad dal to make this) – known as split, skinned black gram lentils
Making the jalebi shapes
For me the easiest way to pipe the jalebis into the hot oil to deep fry is using a squeeze bottle. The brand Gits sells squeeze bottles with the ready made mix for jalebi. Another option is to use other squeeze bottles as long as the nozzle tip isn’t too large. I’ve linked the two I like in my Amazon shop.
You can also use a stiff piping bag to pipe the concentric circle shape of jalebi. I find this a little messy as the dough continues to spill from the nozzle in between frying sets of jalebis.
Link to squeeze bottles is here
While making fresh, from scratch jalebis are best you can also use a mix for this
Just follow the instructions on the pre-made jalebi mix for the jalebis and use my recipe for the chaasni (sugar syrup). Top with sweetened coconut shreds and you are set!
There is definitely a difference in taste from made from scratch jalebis though!
Looking For Other Indian Fusion Dishes?
Chikoo Cheesecake with Toasted Coconut Cardamom Parle-G Crust
Cheddar Jalapeno Samosas (Baked, Puff Pastry)
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Coconut Rose Jalebi
- pan for frying
Chaasni – sugar syrup
- 2 cups sugar
- 1 cup water
- 2 pinches saffron generous pinches for color!
- ¼ tsp cardamom
- 1 tsp rose water Nielsen Massey brand
- 1 tsp lemon juice
- 1 cup all purpose flour
- 3½ tbsp urad dal powder
- ¾ tbsp ghee
- 1½ tsp eno
- ⅔ cup water
- 2 tbsp water total ⅔ cup plus 2 tbsp water
- oil for deep frying
- sweetened coconut shreds
- pistachios chopped
- rose petals
- Make chaasni – bring 1 cup water and 2 cups sugar with cardamom and saffron to a boil until sugar dissolves, stirring. Let simmer 2-3 minutes on low and then turn off gass. Add in rose extract and lemon juice. Mix.
- Next, form dough with AP flour, urad dal flour, water, Eno. Batter should not be too thin and rather, shoud be on thicker side.
- Heat oil for frying in a pan, keep on medium.
- Fill batter in a squeeze bottle or piping bag. Form circles in oil when oil is heated and ready.
- Fry jalebis until golden brown.
- When brown, move into sugar syrup and dunk in the syrup. Use a spoon to press under the syrup if needed. Leave in syrup for 1 minute and then move to parchment lined tray.
- Sprinkle with sweetened coconut flakes. Add chopped pistachios and rose petals for garnish