Saturday, 6 September 2008


1/2 cup all purpose flour
1 tbsp Corn starch
1 tbsp yogurt
A pinch of saffron powder
A pinch of orange food colour
1 tsp Instant yeast
1/3 cup warm water
1 tsp sugar
1 tbsp oil

Sugar Syrup:
1 cup sugar
3/4 cup water or as needed
1 tbsp Lime/lemon juice
1 tsp Rose syrup (if available)
Few strands of saffron
1/4 tsp cardamom powder

Oil (I really like to use Coconut Oil)

  • Batter:
  • Dissolve the yeast in warm water with sugar and let it sit for about five minutes.
  • Mix the flour, corn starch, saffron and food color together.
  • Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
  • Set the batter aside and let it sit in a warm place for 15-30 minutes.
  • Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
  • Now add oil and mix very well. Your batter is ready.

  • Single thread Sugar Syrup:
  • Boil the sugar and water together on medium heat. Once the sugar syrup come to the boil, simmer for about 5 minutes. So it takes total of about 12-15 minutes to get the sugar syrup done. Add the lemon juice, cardamom powder, rose syrup and saffron and turn off the heat. 
  • How to check syrup: With the help of your thumb and point finger, take sugar syrup (make sure it is not too hot) on tip of your point finger, and rub between thumb and point finger tip, and when you pull, you should see one thread.

  • Making Jalebis:
  • Heat the oil in a flat deep frying pan. To check if the oil is ready, put a drop of batter in the oil, the batter should sizzle and come up without changing in colour right away.
  • Fill the Jalebi batter into a squeeze bottle or empty ketchup or mustard bottle.
  • Squeeze the Jalebi batter out in the medium hot oil in a pretzel shape to about 2 inches in diameter.
  • Fry the Jalebis until golden colour on both sides. 
  • Immerse into the warm syrup. Let Jalebi soak in the warm syrup for a few seconds and take out.
  • Serve hot or warm or cold.