Recipe – Jalebi


Prep Time: 13 hours

Cook Time: 25 Minutes

Serves: 30 medium size jalebis


For the jalebi base:

  • Plain flour: ¾ cup
  • Rice flour: ¼ cup
  • Curd / Yogurt: ¼ cup
  • Oil: 1 tablespoon
  • Yellow / orange food color: 1 pinch
  • Water: if required

For the syrup:

  • Water: 2 cups
  • Sugar: 1 ½ cups
  • Saffron (kesar): a few strands

For frying:

  • Oil / ghee for deep frying


  • In a bowl, whisk curd and oil.
  • Add food color and mix again.
  • Add rice four and plain flour. Mix well.
  • Using water make a thick paste, like toothpaste.
  • Cover the bowl and let it ferment in room temperature for 12 hours or overnight.
  • In a heavy pan, add 2 cups of water and 1 ½ cups of sugar. Let it simmer and make one string consistency syrup. Turn off the heat and add saffron strands.
  • Take the fermented paste and whisk again.
  • Put the paste in the jalebi maker.
  • Heat ghee / oil in a pan.
  • Using the jalebi maker, pour round spirals in the oil. To make the spirals, make 3 increasing circles, then draw a horizontal line across the circles’ diameter.
  • Flip the circles and fry until golden and crispy.
  • Drain the excess oil and put them in the sugar syrup.
  • Soak for only 20-25 seconds and take them out.
  • Serve hot or let it cool then serve.
  • You may have this with Rabdi.



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