2 hours 40 min

    Try making your very own jalebi, the popular Indian sweet. Jalebi are similar to funnel cakes soaked in an aromatic syrup. This recipe infuses the syrup with saffron, rose water and cardamom.


    Sindh, Pakistan
    7 people made this

    Serves: 8 

    • 1/2 teaspoon saffron threads
    • 250g plain flour
    • 1 1/2 tablespoons fine semolina
    • 1/4 teaspoon baking powder
    • 2 tablespoons plain yoghurt
    • 300ml warm water
    • 600g caster sugar
    • 600ml water
    • 1/2 teaspoon ground cardamom
    • 1 1/2 tablespoons rose water
    • 600ml ghee or vegetable oil for frying

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr resting  ›  Ready in:2hr40min 

    1. First, toast the saffron in a dry frying pan over medium heat till dry and fragrant. Remove from heat and grind to a powder. Set aside.
    2. For the jalebi batter: Mix the flour, semolina, baking powder, yoghurt and 300ml warm water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Add 1/8 teaspoon of the ground saffron and mix well. Set aside for 2 hours at room temperature.
    3. Prepare syrup: In a saucepan, heat the sugar and 600ml water until dissolved. Simmer over a medium-low heat for 5 to 8 minutes. Add the remaining saffron and the cardamom and rose water. Remove from heat and set aside.
    4. After resting for 2 hours, stir the jalebi batter. Pour the batter into one or more plastic food bags and seal.
    5. Heat oil for deep frying in a large saucepan. Once hot, snip off a small piece of one corner of the bag containing the jalebi batter. Hold the bag over the hot oil and squeeze out the batter into the oil whilst making a circular motion; the jalebi batter should form coils.
    6. Make just a few jalebi at a time and remove from the oil once golden and crisp. Drain on kitchen paper and then immediately immerse in the syrup. Remove from the syrup after 4 to 5 minutes.
    7. Repeat with the remaining batter.
    8. Serve and enjoy! Jalebi can be served warm or room temperature.

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