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Wednesday, 05 October 2011 15:46

Instant Jalebi

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Generally, it takes few hours for the fermentation of the Jalebi batter. However here yeast is used to ferment the Jalebi batter quickly and so it does not require to be left for a day to ferment.

jalebiTip: You should immediately start frying the Jalebis once the batter has rested for 10 minutes. If the batter is left for a longer period, it ferments and the jalebis lose shape. Also remember to soak the Jalebis in warm sugar syrup immediately after frying them.

For the Jalebi batter
1 cup plain flour (maida)
1tsp Besan (Bengal gram flour)
½ tsp fresh yeast, crumbled

1tbsp melted ghee
1tsp sugar
2 to 3 drops of lemon yellow food colour


For the Sugar syrup

2cups of sugar
a few saffron (kesar) strands

¼ tsp lemon juice

Ghee for deep –frying




Jalebi batter

Sieve the plain flour and gram flour together

Dissolve the yeast in 1 tablespoon of water.
Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
Keep aside for 10 minutes till the yeast ferments.

Sugar syrup
Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
Add the saffron and lemon juice and mix.
Remove from the fire and keep aside.

Prepare Jalebis
Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot.

recipe source: Tarla Dalal
image source:

Read 10603 times Last modified on Wednesday, 05 October 2011 16:24

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