If you are busy in figuring out which mouth-watering recipes to make this festival to savour your loved ones, here’s one that is loved by one and all. Jalebi is one of the most liked and eaten Indian sweets that fits into any and all celebrations.


  • ½ cup (50-60gms) of Refined Flour (also known as Maida)
  • ¼ cup (45-50 gms) of Yogurt (Dahi)
  • 1 cup of Sugar (250gms)
  • 1 cup of Water (250gms)
  • 1/2 tsp Kesar
  • Oil or Ghee for frying
  • A square piece of cloth with a hole in it, or a strong plastic bag for piping out the 'Jalebis'

Recipe method:

First of all, mix up the flour and Dahi (Yogurt) well with each other until they form a thick but smooth paste. Add a little bit water if necessary and leave it to ferment for about 6 to 7 hours.

Check if the batter is ready. The batter should be spongy and should have bubbles popping on top.

Now dissolve sugar and saffron in a bowl of water on low heat so as to make the sweet sugar syrup. Once the mixture is properly dissolved, cook them over high heat till the syrup becomes slightly thick.

Check for the thickness of the mixture by picking up a spoon and dropping back into the pan. It should fall into the pan in a thin yet smooth layer. You can also check for the smoothness by taking its one drop (when cooled) and pressing it between your thumb and forefinger and then pulling the fingers apart, it should be stretched out. Keep it warm till you fry the Jalebis.

Now take a shallow but heavy pan and heat Oil (or Ghee if you’d like to fry Jalebis in Ghee). Ensure the oil is ready to fry Jalebis by dropping in a little bit of batter in the oil (or Ghee) and see if it comes up at once. If it does, you’re all good to fry Jalebis now. If not, heat it a bit more. 

Now fill the bag with batter and twist the opening to seal the bag. Snip the one corner at the bottom so as to make a small hole that you can use to pipe out the Jalebis. It is recommended to keep the hole as small as possible, smaller the hole, thinner the Jalebis.

Hold the bag over the hot oil (or Ghee) and keep piping out the swirls to form the Jalebis in the pan. You can pipe out the swirls. Make as many rounds as you want but make sure that the swirls do not touch other. Now lower the heat to medium and flip/turn Jalebis over and fry till they become brown from both sides.

Once done, take the Jalebis out and drain them out of the Oil (or Ghee) and put them into the syrup. Leave them for a minute or so and then again lift them out.
That’s it! Now, you’re all set to savor your loved ones with the delicious, hot Jalebis.

(Source: NDTV Food)