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Friday, November 6, 2015


Jalebi is one of the most famous sweet usually prepared on festive occasions and also one of the favorite sweet of Indians. The main Ingredient in making Jalebi is all purpose floor. I used to think that making Jalebi is very difficult task but I was wrong, It is very easy to prepare and now I prefer making jalebi’s at home rather  than eating the store brought one. Also do check other Indian sweet recipes such as Puran Poli, Finger Millet Halwa, CoconutBarfi, Shahi Tukda, Gajar Ka Halwa.

Fermenting Time : 8 Hours
Cooking Time      : 40 min
Makes                   : 30 Medium Jalebi’s

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
All Purpose Floor / Maida
सभी उद्देश्य आटा / मेडा
1 Cup
Corn Flour
मकई का आटा
2 tbsp
Gram Flour
2 tbsp
¾ Cup
2 tbsp
Kesar or Food Color
केसर / खाद्य रंग
A Pinch (Yellow or Orange)
Oil or Ghee
तेल / घी
For deep frying
For the Sugar Syrup :
1 ¼ Cup
1 ¼ Cup
Rose Essence or Cardamom Powder
गुलाब जल / इलायची पाउडर
Few drops or a Pinch
Kesar or Food Color
केसर / खाद्य रंग
A pinch (Yellow or Orange)
Lemon Juice
नींबू का रस
1 tbsp

Preparation :

  1. In a bowl add all purposes flour, corn flour, gram flour, cooking soda, kesar or food color and ghee. Mix together and add thick yogurt. Prepare a batter by adding little water. It should be thick and of dropping consistency. Keep it in a warm place to ferment it for at least 8 hours or over night.
  2. After the fermentation of jalebi batter prepare the sugar syrup. In a vessel add sugar and water and boil in a medium flame. Keep stirring in between. After few minutes add kesar or food color and stir again.
  3. You need to boil sugar until one string consistency and just before you get that consistency add rose essence and lemon juice. Turn off the flame.
  4. Take a flat bottomed pan and pour oil or ghee to deep fry the batter. The flame should be little less than the medium. To draw circle of the batter you can either use a squeezable sauce bottle or ziploc bag with a small hole in the middle.
  5. Here I have used ziploc bag. Fill the batter inside ziploc bag and draw 3-4 circle per piece as shown in the pic. Fry both sides evenly till they are crisp and golden, drain it and add immediately to the hot sugar syrup.
  6. Press the jalebi’s gently on both the sides to absorb syrup, let it be dunked in the syrup for 2 minutes. Drain the jalebi and arrange in a plate.

Note :
  1. Be careful about the flame while frying the jalebi’s batter. It should be little less than medium flame.
  2. Before dipping in syrup check if they are crisp or not.
  3. Adding Lemon juice  to sugar syrup is to prevent it from crystallizing.
  4. If you are using ziploc bag use thick bag to prevent it from tearing.

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