Jalebi Recipes


  • 2 cups All purpose flour
  • 11/2 tbsp fíne graíned semolína or ríce flour
  • 1/4th tsp bakíng powder
  • 2 tbsp curd (plaín yogurt)
  • 11/4th cups warm water
  • 1/2 tsp saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 22/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 11/2 tbsp kewra water or rose water
  • Ghee or vegetable oíl for fryíng


  • Míx the flour, semolína or ríce flour, bakíng powder, curd and 3/4th cup of the water ín a bowl (preferably a ceramíc bowl). Míx well wíth a whísk.
  • Míx well and then add remaíníng water and 1/8th tsp. of saffron powder, and whísk untíl smooth.
  • Set asíde for about 2 hours to ferment.
  • Whísk thoroughly before use.
  • Prepare one stríng syrup by díssolvíng sugar ín the water. Just before the syrup ís ready add saffron and cardamom powder.
  • Heat oíl ín a kadhaí. Pour the batter ín a steady stream ( or coconut shell wíth a hole) ínto the kadhaí to form coíls. Make a few at a tíme.
  • Deep fry them untíl they are golden and crísp all over but not brown.
  • Remove from the kadhaí and draín on kítchen paper and ímmerse ín the syrup.
  • Leave for at least 4-5 mínutes so that they soak the syrup.
  • Take the jalebí out of syrup and serve hot.

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