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Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30


Serves 4

  • Flour(Maida) 1 1/2 cups

  • Oil or Ghee(for frying) 200-300 ml

  • Saffron 1/4 tsp

  • Saffron Colour 1/4 tsp

  • Sugar 2 cups

  • Lemon Wedges 1 nos


  • 01

    Place the refined flour in a bowl, add one and a half cups of water

  • 02

    and beat with your hands for 20 min to make a light smooth batter.

  • 03

    (Make sure that you beat in the same direction for 20min)

  • 04

    Leave the batter for 24 hrs in a warm place.

  • 05

    Cook the sugar with two cups of water in a deep non-stick pan

  • 06

    on high heat, stirring continuously, till the sugar dissolves.

  • 07

    Add the lemon wedges and collect the scum, which rises to the surface , and discard.Remove the emon wedges.(if its pure you may not get th scum)

  • 08

    dd the saffron and color and cook, stirring, till the sugar becomes thick and stringy of one string consistency.Syrup should not be very loose or very thick.

  • 09

    Turn off the heat and keep aside.Let the syrup cool, but ensure that it remains lukewarm.

  • 10

    Heat the oil or ghee in a non-stick frying pan on medium heat. The oil for frying should be medium hot.

  • 11

    If it is too hot, the jalebis will end up burnt.

  • 12

    Add 2 tbsp of flour into the batter and mix well and pour some of the batter into a piping bag and hold the bag over the hot oil.

  • 13

    and gently squeeze the batter into the oil in spiral shapes.

  • 14

    Start from the outside and work inwards for better result

  • 15

    Cook, gently turning the jalebi over occasionally, for few minutes on each side or till golden and crisp. Drain and immediately dip the jalebi's into the warm sugar syrup.

  • 16

    Drain and serve hot.



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