Description
A pastry made by piping wheat batter into hot oil in a 'spiral (or mesh)' shape, deep-frying it crispy, and soaking it in ultra-sweet syrup colored yellow with saffron/food coloring. The same as Indian 'Jalebi', but called 'Jeri' in Nepal. Crisp and light outside; biting into it releases a magical 'juicy' burst of hot syrup from within.
Restaurants serving Jeri (Jalebi)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Plain yogurt
- Sugar
- Cardamom
- Saffron(or yellow food coloring)
- Frying oil
Instructions
- [Authentic Recipe]
- [Fermented Batter]: Mix flour with yogurt and water, let ferment overnight in a warm place into a syrupy, slightly sour batter.
- [Syrup]: Boil water, sugar, cardamom, and saffron (or food coloring) into an orange syrup.
- [Pipe, Fry & Soak]: Put batter in a piping bag (or pierced cloth), squeeze into hot oil drawing circular spirals. Once both sides are crispy, drain oil, and immediately submerge in hot syrup for a few mins to absorb sweetness to the core.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Faint sourness of yogurt
Substitutes at Japanese supermarkets
(Hard to substitute. Dilute pancake mix, pipe and fry, soak in honey)
Pairing
Swari (A type of fried bread) / Chiya(Milk Tea)
Trivia
Due to its vivid orange color and complex maze-like shape, it's the most eye-catching presence at festival stalls or Mithai Pasal (sweet shops). The secret to its deliciousness—not just being sweet—is slightly fermenting the batter to create sourness and crispiness.
Eating tips & etiquette
For Newari breakfast, the most luxurious traditional style is wrapping this sweet Jeri inside a round, flat unsweetened fried bread called 'Swari' while warm (known as Jeri-Swari).
Allergen
Wheat, Dairy (Yogurt)