Recreate Chandni Chowk's Iconic Dahi Jalebi With This Simple Recipe

Chandni Chowk's famous Dahi Jalebi is a delicious combination of crispy, sugar-soaked jalebis served with thick, creamy curd. The jalebi batter is fermented, deep-fried, and dipped in fragrant sugar syrup. Served with chilled dahi and garnished with nuts, it's a perfect balance of hot and cold flavors.

Dahi Jalebi is a classic Chandni Chowk delicacy that combines crunchy, sugar-soaked jalebis with chilled, creamy curd. The jalebi batter is fermented for fluffiness, fried to golden perfection, and dipped in fragrant sugar syrup. Served with thick dahi and garnished with pistachios, it creates a delicious contrast of textures and temperatures. The fermentation process enhances the jalebi's crispiness, while the dahi balances its sweetness. A touch of saffron and cardamom in the syrup adds extra aroma and flavor. Enjoy this iconic sweet and tangy combo as a perfect festive or street food treat.

Ingredients

For Jalebi Batter:

• 1 cup all-purpose flour (maida)
• 2 tbsp cornflour
• 1 tbsp gram flour (besan)
• cup yogurt (curd)
• tsp baking soda
• 1 tbsp ghee (melted)
• cup water (adjust as needed)
• tsp turmeric or saffron (for color)
• 1 tsp sugar
• tsp cardamom powder

For Sugar Syrup:

• 1 cup sugar
• cup water
• tsp lemon juice (prevents crystallization)
• tsp cardamom powder
• A few saffron strands (optional)

For Serving:

• 1 cup fresh, thick curd (dahi)
• 1 tbsp powdered sugar (optional)
• Chopped pistachios or almonds for garnish

Step-by-Step Instructions

Step 1: Prepare the Jalebi Batter

• In a bowl, mix maida, cornflour, besan, sugar, turmeric, and cardamom powder.
• Add yogurt, melted ghee, and water, and whisk into a smooth, thick batter (similar to pancake batter).
• Cover and let the batter ferment for 6-8 hours (or overnight) in a warm place.
• Once fermented, mix in baking soda and whisk gently before frying.

Step 2: Make the Sugar Syrup

• In a pan, heat sugar and water, stirring until the sugar dissolves.
• Add cardamom powder and saffron strands, and let it simmer for 5-7 minutes until slightly sticky.
• Add lemon juice to prevent crystallization and keep the syrup warm.

Step 3: Fry the Jalebis

• Heat ghee or oil in a deep pan on medium heat.
• Pour the batter into a piping bag or a squeeze bottle with a small nozzle.
• Pipe the batter into spirals or rings directly into the hot oil.
• Fry on medium flame until golden and crispy.
• Remove and immediately dip in warm sugar syrup for 30 seconds.

Step 4: Prepare the Dahi (Curd)

• Take thick, chilled fresh curd and whisk until smooth.
• Optionally, add powdered sugar if you like it slightly sweet.

Step 5: Assemble & Serve

• Place a scoop of chilled dahi on a plate.
• Arrange hot sugar-soaked jalebis on top.
• Garnish with chopped pistachios and almonds.
• Serve immediately for the best balance of hot and cold flavors.

Tips for the Perfect Dahi Jalebi:

• Fermentation is key Let the batter rest for the best texture.
• Crispy Jalebis Fry on medium heat, not high, for perfect crunch.
• Right Sugar Syrup It should be sticky but not too thick.
• Fresh Dahi Use thick, creamy yogurt for the best taste.

This Chandni Chowk-style Dahi Jalebi is a must-try for all street food lovers. Enjoy this perfect sweet & tangy combo at home.