Honey Jalebi

Give the classic Indian jalebi a wholesome twist by replacing sugar syrup with Biju Thadathil Farm Jamun Honey. Crispy on the outside, soft on the inside, and naturally sweetened with premium honey, this recipe is perfect for festive occasions or a delightful homemade dessert.

Method

1. In a mixing bowl, combine the maida, cornflour, thick curd, baking soda, turmeric (or food colour), and enough water to prepare a smooth, lump-free batter.
2. Cover the batter and allow it to ferment for 8–10 hours, or until it becomes light, airy, and bubbly.
3. Transfer the batter into a piping bag or squeeze bottle. Pipe spiral-shaped jalebis into medium-hot oil or ghee.
4. Deep-fry the jalebis until they become crisp and evenly golden on both sides. Remove and drain excess oil.
5. Gently warm the Biju Thadathil Farm Jamun Honey using indirect heat. Avoid boiling, as excessive heat may reduce its natural aroma and beneficial properties.
6. Add the cardamom powder to the warm honey, if using, and stir well.
7. Dip the freshly fried hot jalebis into the warm honey for 30–40 seconds, ensuring each piece is evenly coated.
8. Remove the jalebis, allow them to rest for a minute, and serve warm for the perfect balance of crispiness and natural sweetness.