Salted Honey Jalebi (Indian Style Funnel Cake)

Name: Salted Honey Jalebi (Indian Style Funnel Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Jalebis; 1/2 teaspoon plain all purpose flour; 1 tablespoon chickpea flour; 1/4 cup greek yogurt; 3/4 to 1 cups water; 1/4 teaspoon baking soda; oil for frying; Honey Syrup; 1/2 cup Honey; 1/2 cup water; several strands of Saffron; some sea salt

Servings: persons

For the Jalebis
1/2 teaspoon plain all purpose flour
1 tablespoon chickpea flour
1/4 cup greek yogurt
3/4 to 1 cups water
1/4 teaspoon baking soda
oil for frying
Honey Syrup
1/2 cup Honey
1/2 cup water
several strands of Saffron
some sea salt

1
Mix the flour, chickpea flour, yogurt and water in a bowl for a few minutes until it is of a smooth and ribbon like consistency (If you lift some of the mix on a spoon, it should fall back into the bowl like a ribbon - continuous without breaking up too much.
2
Mix in the baking soda and set aside.
3
Meanwhile, in a pot, add the honey and water and bring to a boil. Then let it simmer for another 5 minutes. Put the flame off.
4
Take a shallow frying pan and add oil to about 1 inch deep.
5
Let it heat for 5 to 7 minutes. To test if the oil is ready, sprinkle a tiny drop of the batter into the oil. It should sizzle and float right up.
6
Once the oil is ready, transfer the batter into a ziploc bag with a tiny hole or into a squeeze bottle.
7
Squeeze the batter onto the oil into circular pretzel like shapes and fry the jalebi for about a minute or so on each side or until golden brown.
8
Transfer them onto a paper towel.
9
Then soak each jalebi in the warm honey syrup for a few seconds (on each side).
10
Transfer to a serving dish and sprinkle with sea salt.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the Jalebis, 1/2 teaspoon plain all purpose flour, 1 tablespoon chickpea flour, 1/4 cup greek yogurt, and more.

Yes, Salted Honey Jalebi (Indian Style Funnel Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!