Tuesday, 12 May 2015


1 cup maida or all-purpose flour

    2 tablespoon corn flour

    3/4 cup sour yogurt

    1/2 teaspoon baking powder

    2 tablespoon ghee

    a pinch of turmeric powder for colour

    2 tablespoons oil, plus more oil for deep frying

    1 cup sugar

    1 cup water

    a few strands of saffron

  1.  Mix the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl.  Combine all the dry ingredients well, until well combined.
  2.  Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water.
  3.  The consistency of the batter should be thick and not watery. Cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented.
  4.  Preheat the oil for deep frying. Fill the piping bag and pipe spirals of the batter onto the medium hot oil, in concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp.
  5.  Boil the sugar with water and saffron powder on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency. Turn off the heat and keep aside.
  6.  Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi's into the hot sugar syrup.
  7.  The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.
  8.  Serve hot.

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1 comment:

  1. That's one of my favorite sweets. Thanks for sharing the recipe of Jalebi. We hardly get Jalebis in every Indian Sweet Shop. I wish to include this sweet daily in my breakfast plate.


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