Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Serves: 8 to 10

Jalebi Ingredients
For Batter

  • 2 cup Maida
  • 2 tbsp besan
  • 1 tbsp rice flour
  • 1 ½ tsp yeast
  • 2 tsp sugar
  • 2 tsp of oil
  • 1cup of luke warm water (or as needed)
  • A pinch of food grade yellow or orange color
  • A pinch of baking powder
  • Ghee or oil for deep frying

For syrup

  • 3 cup sugar
  • 2 cup water
  • 2 pinch of cardamom powder
  • 1 tbsp of rose water (optional)
  • 10 to 12 strands of saffron

  • Dissolve yeast in warm water and let it sit for 5 minutes. Then on a big bowl take maida , besan, rice flour, sugar and oil and mix well then add the yeast solution and mix well to make a smooth batter without any lumps. Keep aside of 1 hour in a warm place so that the batter is fermented but don’t overdo the fermentation.
  • Now add baking powder and food color and mix well. This jalebi batter should have ribbon consistency. Pour this mixture in a jalebi maker or an empty squeezable plastic ketchup bottle or you can use pastry bags with nozzles but this is not so much recommended as it will make your work bit messy.
  • Meanwhile make the sugar syrup on another pan boiling sugar and water and as one thread consistency is reached add cardamom powder, saffron strand and rose water if using. Put off the flame.
  • Heat ghee or oil in a pan on a medium flame. Squeeze jalebi batter in hot ghee and gradually swirl the batter outward in a circular motion about 2 to 3 inch round or circular coil shape. If you are making it for the first time it may happen that you don’t get the right shape as like the store brought one but with a little practice you will soon master it.
  • Transfer jalebis into hot syrup and let it stand there for 1 to 2 minutes. Then remove them from the syrup and serve hot.