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User Rating 3 Star Rating (4 Reviews)


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Jalebi is a hot favourite on any special occasion be it a birthday, wedding or festival. Jalebis though mostly eaten by themselves, can also be soaked in warm milk.


  • 2 cups self raising flour
  • 1/2 tsp baking powder
  • 1 cup yogurt
  • Vegetable/canola/sunflower cooking oil for deep frying
  • 1 cup sugar
  • Few strands saffron
  • 1/4 tsp cardamom powder
  • 2 drops orange food colour
  • 2 tbsps rose water


  • Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
  • Pour batter into a ketchup dispensing bottle.
  • To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
  • Turn off fire, add the saffron strands and cardamom and stir well.
  • Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
  • Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
  • Fry till light golden and then remove and put directly into the sugar syrup.
  • Allow to soak for 2-3 minutes and then remove.
  • Serve warm.
User Reviews

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 2 out of 5
Some tips, Member sandma1half

I believe the consistency of the batter should be pancake-like, and I think the ratio of flour to yogurt might be 1:1. I also think that the sugar needed to be melted first, and rose water would have been best to add afterwards. Otherwise, the water evaporates from the sugar crystals before they've had a chance to melt. Finally the food coloring probably needed to be added directly to the batter, which might account for some of the dryness otherwise. I would also recommend adding it to your ketchup bottle before it ferments to see if it pours out in the right way. Thanks for the recipe. I hope yours turns out better than mine did.

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