Jalebi Funnel Cake

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Last week we were in Disneyworld and we were sorrounded by all the fair foods there are- especially funnel cake. Poor Rhut had mentioned how he wanted one but we never got the chance to stop and get one! So I made them for him at home. I decided to try an smash together two of his favorite fried desserts- jalebi and funnel cake! Jalebi is an Indian sweet similar to funnel cake, but crispy and smaller. A batter is fried and then the jalebi is dunked in a warm saffron syrup before being served. This jalebi funnel cake took some trial error to make. I really wanted to have the flavor and vibe of jalebi with the texture and look of a soft fluffy funnel cake!

At first, I tried to make the batter by just adding saffron, but the flavor didn’t come out as strongly as I had liked. Blooming the saffron in warm milk is NECESSARY to get the flavor pay off you need to get the jalebi funnel cake actually to taste like jalebi! I tried using saffron syrup on the cakes in one recipe test, but it made the funnel cake too soggy. Make sure you dust it generously with powdered sugar once it’s done, as the funnel cake itself is not that sweet.

Here are some tips to make funnel cake:

Temperature Control: Ensure your oil is heated to the right temperature before pouring the batter. Too hot, and the outside will cook too quickly before the inside is done; too cold, and the cake will absorb too much oil. Aim for a temperature around 375°F (190°C). It helps to use a thermometer.
Consistency of Batter: The consistency of the batter is crucial. It should be thick enough to stick to the funnel but still be pourable. If it’s too thick, it will be hard to pour, and if it’s too thin, it will spread out too much in the oil. Use milk to help thin out the batter as needed.

Proper Technique: Drizzle the batter in a spiral or criss-cross pattern into the hot oil, starting from the center and working your way outwards. This will help create that classic funnel cake shape. You’ll see some pieces fall off- don’t worry- as you continue pouring, the batter will stick together!
Avoid Crowding the Pan: Fry only one funnel cake at a time without crowding. Overcrowding the pan can cause the cakes to stick together and cook unevenly.
Toppings and Presentation: While funnel cakes are delicious on their own, toppings can take them to the next level. Dust with powdered sugar or add a scoop of ice cream and fresh fruit!

I recommend making these to order because a hot jalebi funnel cake is genuinely lifechanging. But if you make them ahead of time, just keep them warm in the oven.

Jalebi Funnel Cake

Author: milk&cardamom
Total Time: 40 minutes
Yield: 4 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy soft funnel cake flavored like saffron jalebi! Makes four 6 inch funnel cakes

Instructions

In a small saucepan, add milk, sugar, saffron and cardamom and bring to a simmer. Remove the saucepan from the heat and let it rest for a minimum of 30 minutes so that the saffron can bloom and really flavor the batter. After 30 minutes, whisk in the egg, rose water, and orange food coloring.
In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Add the wet ingredients into the dry ingredients and whisk until smooth. Add a tablespoon or milk at a time to thin out the batter if needed. It should be easy to pour.
Bring a 6-inch saucepan with 2-3 inches of oil to 375°F over medium heat. Take 1/3 cup of batter and slowly drizzle the batter into the hot oil in a circular motion and then drizzle batter in a zig zag pattern over the top to help hold it all together. Fry for 40-60 seconds and then use tongs to flip the funnel cake and fry the other size for another 40-60 seconds. Drain the funnel cake on a paper towel-lined plate for a minute before placing on a serving plate and dusting generously with powdered sugar. Repeat with the rest of the batter. Serve the funnel cakes while warm!

Prep Time: 35 minutes
Cook Time: 2 minutes
Category: Dessert
Method: Frying
Cuisine: Indian American