2 cups maida (all purposr flour)
1 1/2 cups sugar
1/2 cup buttermilk or sour curds
A pinch of saffron or other food coloring
Cooking oil for deep frying
1 tsp warm ghee

Mix together 1 cup of maida and buttermilk to get a smooth
batter, Add water if necessary only!
Keep it aside overnight at room temperature.
The next morning, mix in the remaining maida
and ghee.
Set aside.
Make a stringy syrup with enough water and the sugar
and let it cool.
Add the saffron/food coloring and mix well.
Bring the oil to smoking point.
Pour the batter in concentric circles to get a spriral
shaped jalebi.
Fry till crisp and golden brown.
Dip in sugar syrup for about 1/2 a minute and take out.
Serve on a platter, dusted with cardammom powder and
powdered sugar.
Leftover jalebis can be refridgerated.

Preparation : 10 minutes(exec. overnight fermenting time)
Cooking: 30 minutes (syrup and frying)

VN:F [1.9.22_1171]
Rating: 6.0/10 (4 votes cast)
VN:F [1.9.22_1171]
Rating: +2 (from 2 votes)
Jalebi, 6.0 out of 10 based on 4 ratings


  1. Chef staline
    Posted June 2, 2011 at 10:21 am | Permalink

    Instead of adding buttermilk or yougart add 500 gm of flour with 250 ml of water and 15 gm of yeast

    VA:F [1.9.22_1171]
    Rating: 5.0/5 (1 vote cast)
    VA:F [1.9.22_1171]
    Rating: +2 (from 2 votes)
  2. Chef staline
    Posted June 2, 2011 at 10:25 am | Permalink

    Due to which you save time because it takes hardly 1 hour to ferment.

    VA:F [1.9.22_1171]
    Rating: 5.0/5 (1 vote cast)
    VA:F [1.9.22_1171]
    Rating: +2 (from 2 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *