Jalebis! When I think of Jalebis, I instantly think of this nostalgic ad from Doordarshan days (note I did not state ‘good old doordarshan days’ LOL for good reasons! ) where a little boy who wants to run away from home due to a tiff is easily lured back home with the promise of ‘home-made’ hot jalebis! 🙂

What a cute ad and wow the thought of those hot jalebis can instantly make your mouth water! But how do you make these? Funny until recently the thought of making jalebis never crossed my mind! One of my friends sometime ago had told me that she makes jalebis using a ‘squeeze bottle’ – the kind you get in Wal-mart or dollar stores in the US. So that had stuck in my mind. Last week when I went to Wal-mart , it so happened that right at the entrance I noticed these squeeze bottles -pack of 3 for $4.95! So I picked those instantly thinking not about storing any sauce or marinade of course but purely thinking of ‘jalebis’!  🙂 Btw, you can also buy these bottles at amazon.

And that is how I ended up making jalebis!  For the recipe, I looked up several recipes and youtube videos and finally made my own version as a mixed up version of several recipes based on ingredients that I had on hand. I also decided to make the traditional version where you need to ferment the batter for 24 hours or overnight instead of the instant version which uses yeast for fermentation. So how did the jalebis turn out? hmmm…yum yum…just so yummy and so scrumptious! I brought these to a get together at a friend’s place and we devoured these washing them down with hot steaming cups of tea!

The fried jalebis need to be dipped and soaked in sugar syrup. And this is the step where you can control the sugar – I just lightly dipped them in the sugar syrup (not allowing them to soak completely) So the jalebis were really crunchy and sweet and yet not filled with sugar syrup as the ones that you buy from the store/sweet shop. So here’s the recipe. Enjoy! Hey, no fun in life if you don’t indulge once in a while, right? What’s the point of living till 90 if you can’t eat one jalebi 🙂

I am bringing these jalebis to Fiesta Friday too!


  • Servings: About 30-35 jlebis
  • Time: 40 minutes preparation and frying time plus overnight fermentation time
  • Difficulty: Moderate
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1 cup all-purpose flour( maida)

2 tbsp corn starch (or cornflour)

pinch of salt

1/4 tsp baking soda

3/4 cup plain yoghurt (thickened curd)

2 tbsp unsalted butter

Pinch of turmeric

pinch of saffron threads, crushed

2 tbsp whole milk

Oil / ghee for deep frying

 For the sugar syrup

1/2 cup sugar

1/2 cup water

3-4 whole green cardamom pods

4-5 strands of saffron (kesar)

For garnish/decoration:

pistachio slivers

saffron threads


Mix the flour,corn starch,baking soda and salt in a plate and keep aside.

In a medium size bowl, beat the yoghurt until smooth and then slowly add the flour mixture into it using a whisk to mix.

Next add the melted butter too and mix until you get a sticky dough. Cover this and let this rest overnight or for about 12 hours or more.(upto 24 hours).

When ready to make jalebis, to this rested dough add saffron mixed with the milk and also add the turmeric and again mix using a whisk until you get a thick smooth batter – see picture below.

Prepare the syrup by mxing the wtar and sugar and heating until the sugar is dissolved completely. After that again continue heating on low heat for about 5 minutes. Put the heat off and add the cardaomm pods and the saffron strands and let cool.

Heat a deep frying pan with oil.  Pour this dough into a squeeze bottle. When the oil is hot (it should be low to medium hot not very hot), hold the squeeze bottle upside down on top of the oil pan and squeeze the bottle making concentric circle shapes or coils by moving your hands in a circular motion. (Test the temperature of the oil by first making only one jalebi – if the oil is at the right temperature, it will take about a minute for the jalebi to get golden brown on one side) Fry the jalebis until golden brown on both sides – about 2 minutes total – (they puff up in the hot oil as soon as the batter hits the oil).  Immediately place on a plate/tray lined with a paper towel to absorb extra oil. Then immediately dip in the sugar syrup carefully using your hands and set aside on a tray.

Repeat the above process until the dough is done.

Garnish with slivered pistachios and saffron threads.







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