Jalebi,    is a sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal, andBangladesh. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup.


  • 2 cups All purpose flour (maida)
  • 11/2 tbsp. fine grained semolina or rice flour
  • 1/4th tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 11/4th cups warm water
  • 1/2 tsp. saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 2 2/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 11/2 tbsp. kewra water or rose water
  • Ghee or vegetable oil for frying


  1. Mix flour, semolina or rice flour, baking powder, yogurt and water in a bowl (preferably a ceramic bowl) 3/4th cup of. Mix well with a whisk.
  2. Remaining water and mix well and then add 1/8th tsp. Saffron powder, and whisk until smooth.
  3. Simmer for about 2 hours set aside for.
  4. Whisk well before use.
  5. Prepare syrup by dissolving sugar in water string. Just before the syrup is ready add saffron and cardamom powder.
  6. Heat oil in a kadhai. A steady stream (or coconut shell with a hole) Pour the batter into the form in the kadhai coils. A few at a time.
  7. Deep fry them until they are golden and the crisp but not brown.
  8. Kadhai Remove and drain on kitchen paper and immerse in syrup.
  9. Leave for at least 4-5 minutes so that they soak the syrup.
  10. Take them out of syrup and serve hot.


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