Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Jalebi Waffles with Pistachio Whipped Cream & Saffron Maple Syrup

Jalebi Waffles

Want dessert for breakfast? Done! This Jalebi Waffle recipe is inspired by photographer @dharpooja along with my love for Indian sweets. Every bite of this waffle will hopefully remind you of the crunchy, sweet, savory goodness that are jalebis.

If you’d never had jalebis, there is a distinct syrupy flavor which is what I try to mimic in my saffron maple syrup. The pistachio whipped cream adds light sweetness and dimension to the dish as a whole. Additionally, the waffle has simple spices and a light orange color to bring out jalebi vibes. Once you assemble this Jalebi Waffle and take in one bite, the flavor will leave you with no words. At least, that’s what happens to me, ha!

Did you look at this recipe ingredient list and run? Trust me, it is not hard to make and will take no time! Overall, you just mix a bunch of things into a bowl and layer on flavor. It’s one of those recipes that look complicated, however, once you finish making it, you realize how easy it is.

Love breakfast recipes? 

Check out my other favorite breakfast/brunch dishes like: Spiced Coconut Milk French Toast or Cardamom Pancakes with Butter Chai Syrup.

If you end up making my Jalebi Waffles, tag me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!

Jalebi Waffles with Pistachio Whipped Cream & Saffron Maple Syrup

Jalebi Waffles with Pistachio Whipped Cream & Saffron Maple Syrup

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Keyword: breakfast, brunch, jalebi, sweets, waffles


  • Belgian Waffle Press


Dry Ingredients

  • All Purpose (Maida) Flour, 2 cups
  • Green Cardamom Pods, 20, ground
  • Baking Powder, 1 tbsp
  • Jaggery/Brown Sugar, 1/2 cup

  • Salt, 1/4 tsp
  • Orange Food Color, 1/4 tsp

Wet Ingredients

  • Warm Milk, 1 1/2 cup
  • Saffron, 2 pinches
  • Ghee, 1/4 cup, melted
  • Eggs, 2, beaten
  • Vanilla Extract, 2 tsp
  • Rose Essence, 1 tsp

Saffron Maple Syrup

  • Maple Syrup, 1 cup, warmed
  • Ghee, 1 tbsp
  • Saffron, 1 pinch
  • Cloves, 2-3 ground
  • Green Cardamom, 4-5, ground
  • Lemon Juice, 1 tbsp

Pistachio Whipped Cream

  • Heavy Whipping Cream, 1 cup
  • Honey, 1/4 cup
  • Rose Essence, 1 tsp
  • Pistachios, 1/2 cup, ground

Optional Garnishes

  • Pistachios, roughly chopped


Make the batter.

  • Whisk together all of the dry ingredients. Set aside.
    In a cup, warm the milk and pinch/grind the saffron into the milk. Let the milk sit for a few minutes so the saffron "blooms" and stains the milk.
    Now mix add the remaining wet ingredients to the dry ingredients. Pour the warm saffron milk in, little by little, to start to combine everything and form the batter.
    Once the batter is completely mixed, let the batter site for about 10-15 minutes to let the ingredients rest and settle in.

Make the waffles.

  • I'm using a Belgian waffle press to make my waffles. I spray the waffle press lightly with cooking oil then pour in enough batter to cover the press. Cook waffles and set aside.

Make the syrup.

  • In a microwave safe cup or on the stove top, heat up the maple syrup and butter. Once it's warm add in the remaining ingredients. Bring to 1 boil and remove from heat/set aside.

Make the whipped cream.

  • Using a hand or stand mixer with whisk attachment, whisk cold heavy whipping cream on high speed. Once the cream becomes stiff (after about 3-5 minutes) add in the remaining ingredients and whisk just until combined.
    Keep the whipped cream in the refrigerator until you're ready to eat your waffles.


  • I like to cut my Belgian waffles into 4 slices and dollop a little whipped cream between each slice and then drizzle the syrup on top. Of course, assemble however you'd like. That's it!

Jalebi Waffles with Pistachio Whipped Cream & Saffron Maple Syrup

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