Tasty Jalebis


Tasty Jalebis

Jalebi and milk for breakfast in North India, or jalebi with fafda, kadhi and papaya chutney in Gujarat
Prep Time 2 hours
Total Time 2 hours
Cuisine North Indian
Servings 4 people


  • Refined flour (maida)1 1/2 cups + 2 tablespoons
  • Orange colour1/4 teaspoon
  • Sugar2 cups
  • Milk1 tablespoon
  • Green cardamom powder 1/2 teaspoon
  • Pure ghee2 cups


  • Place the refined flour in a bowl, add one and a half cups of water and beat with your hands for half an hour to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for twenty hours
  • Beat the batter again with your hands for fifteen minutes. Add the food colour and two tablespoons of refined flour and beat again for ten minutes.
  • Cook the sugar with two cups of water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add the milk, collect the scum, which rises to the surface with a ladle, and discard. Add the cardamom powder and cook, stirring, till the syrup attains a one-string consistency. Let the syrup cool, but ensure that it remains lukewarm.
  • Heat the ghee in a non-stick frying pan on medium heat. Pour some of the batter into a squeeze bottle. Hold the bottle over the hot ghee and gently squeeze the batter into the ghee in spiral shapes. Start from the outside and work inwards for better results.
  • Cook, gently turning the jalebi over occasionally, for eight minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for two to three minutes.
  • Drain and serve hot.
  • Jalebi Ready
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