Dec 4, 2013


Jalebi is a dessert made with fermented batter of flour, yogurt and saffron. The deep fried crispy swirls  are encapsulated in a warm sugar syrup which makes it truly an exotic sweet recipe.

This is my first attempt in making jalebis  which came out very crisp and juicy. Never knew that this  recipe was simple and easy.


2 cups of Maida (flour)
1 cup of Sour yogurt (yogurt stored in room temperature for 12 hours)
1/2 cup of water
1/4 tsp of Saffron, crushed
Oil or ghee for deep frying

For sugar syrup
2 cups of Sugar
1 cup of Water


  • In a mixing bowl, mix together maida, sour yogurt, water and saffron into a thick batter. Cover the dish and ferment in room temperature for 12 hours. When bubbles start to turn up, that's the sign batter is fermented well
  • Load the batter  in a bottle having a nozzle with a single hole 
  • Press the bottle releasing the batter slowly in circles working from inside and out. Fry evenly in medium flame until it turns orange
  • Use an absorbent paper to drain excess oil
  • In a heavy bottomed vessel, add sugar and water. Bring it boil until it attains one string consistency. Keep this syrup warm
  • Now dip the hot jalebi in syrup for 2-3 minutes and store it in a air tight container
  • Jalebi tastes best when it is hot, crispy and juicy

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