Jalebi Cake Recipe

What is a jalebi cake?

A jalebi cake combines a soft cake with jalebi, the crisp, syrup-soaked spirals popular across South Asia. The most common version is an upside-down cake: jalebi are arranged at the bottom of the pan, the batter goes on top, and after baking the cake is turned out so the jalebi sit on top like caramelized fruit. Other versions use jalebi as a topping or decoration on cupcakes.

This recipe uses store-bought jalebi, which saves a lot of time, and a yogurt-based cardamom cake that needs no eggs. If you want a fully plant-based egg-free cake, see our vegan mayonnaise cake.

What you need

• Jalebi: buy fresh ones from an Indian sweet shop if you can. They are already soaked in syrup, so the cake needs very little extra sugar on top.
• A cake batter that can hold them: a yogurt-and-oil cake is moist and sturdy, and cardamom suits the flavor.
• Optional topping: a drizzle of warm rabri (thickened sweet milk) or a simple glaze. Use one, not both, since the cake is already sweet.

Jalebi cake recipe

Ingredients (one 8-inch round cake)

• 6 to 8 jalebi, shaken to remove extra syrup
• 1 1/2 cups (about 195 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom
• 1 cup (240 g) plain whole milk yogurt, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (120 ml) neutral oil
• 1 teaspoon vanilla extract
• 1 teaspoon rose water (optional)
• Chopped pistachios and a pinch of saffron steeped in 2 tablespoons warm milk, to finish (optional)

Method

1. Heat the oven to 350 F (175 C). Grease an 8-inch round pan and line the base with parchment.
2. Arrange the jalebi in a single layer on the bottom of the pan, breaking them into pieces if needed so they cover the base.
3. Whisk together the flour, baking powder, baking soda, salt and cardamom.
4. In a separate bowl, whisk the yogurt, sugar, oil, vanilla and rose water until smooth.
5. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Pour the batter gently over the jalebi and level the top.
7. Bake for about 30 to 40 minutes, until a toothpick inserted into the cake comes out clean. Ovens vary, so start checking at 30 minutes.
8. Cool in the pan for 10 minutes, run a knife around the edge, then invert onto a plate. Let it stand for a minute before lifting off the pan and peeling the parchment.
9. Finish with saffron milk brushed lightly over the top, if using, and scatter with pistachios.

Tips for success

• Line the pan. Syrup can make the jalebi stick, so parchment helps the cake release cleanly.
• Shake off extra syrup. Too much syrup can leave the base of the cake wet.
• Use room temperature yogurt so the batter mixes evenly.
• Be careful with sweet toppings. Jalebi is already very sweet; if you add rabri or glaze, keep it light.
• Bundt or cupcakes: the same idea works in a bundt pan or muffin tin. Smaller cakes need much shorter baking time, so check early.
• Make it with eggs: you can swap in a favorite box or scratch vanilla cake batter if you prefer, with cardamom added.

Variations

• Rabri topping: spoon warm, thick rabri over the finished cake just before serving. Making the rabri a day ahead and gently reheating with a splash of milk saves time. If you want saffron in it, our saffron dessert guide explains how to bloom it.
• Pistachio glaze: mix powdered sugar with a little milk and finely ground pistachios.
• Rabdi-filled cupcakes: core baked cupcakes, fill with thick rabri, then top with frosting and a jalebi.

Make ahead and storage

Bake the cake a day ahead and keep it covered at room temperature, unless your kitchen is hot, in which case refrigerate it. Jalebi softens as it sits, so the texture is crispest on the first day. Leftovers keep in the fridge for a few days in an airtight container; bring to room temperature before serving. If you have used a milk-based topping, keep it refrigerated.

Jalebi basics

What is jalebi batter made of? Typically, a thick batter of refined flour (maida), sometimes with a little cornstarch or gram flour, mixed with water or yogurt. Some recipes ferment the batter for several hours, while quick versions use baking soda or yeast. The batter is piped into hot oil in spirals, fried, then soaked in sugar syrup, often scented with cardamom, saffron or rose.

Is jalebi the same as funnel cake? They are similar in shape and method, since both are fried batter in loops, but they are not the same. Jalebi is usually crisp with a syrup-soaked, chewy interior, while funnel cake is fluffier and typically dusted with powdered sugar.

Which country is jalebi originally from? Its exact origin is debated. Similar fried, syrup-soaked sweets, such as zalabiya, are found in West Asia and North Africa, and jalebi is now closely associated with India, Pakistan and Bangladesh.

What is an easy recipe for jalebi? Many quick recipes mix flour, a little cornstarch, yogurt and water into a smooth batter, pipe spirals into hot oil, and dip the fried spirals into warm sugar syrup. Because frying involves hot oil, take care. For this cake, store-bought jalebi is much easier.

If you like fusion bakes with Indian flavors, also try the Indian almond cake.