Homemade Jalebis


Maida – 1 cup

Besan – 1 tbsp

Fresh curd – 1 cup

Sugar – 1 cup

Water – 4 cups

Saffron strands – 4-5

Fruit salt – a pinch Saffron food colouring – a pinch Ghee – 1 cup


Add maida in a mixing bowl.  Add besan and fresh curd. Mix well until it forms a thick and smooth batter without any lumps. Allow it to rest for 10 minutes.

Meanwhile, add sugar in a heated pan. Immediately, add water to avoid the sugar from burning. Allow the sugar to dissolve and boil for about 3-5 minutes. Add the saffron strands and a pinch of the food colouring.  Mix well and keep it aside on a low flame.

Take the batter and add a pinch of fruit salt and whisk well. Take a plastic squeeze bottle, open the lid and place a funnel on top.  Add the batter through the funnel into the bottle and close the bottle with a nozzle-headed lid.

Add ghee in a heated pan and allow it to melt and heat well for about 1-2 minutes. Hold the bottle over the heated ghee and squeeze the bottle, so that the batter flows through the nozzle. Make whirlpool-shaped rounds of the required sizes, one after the other, making sure they do not stick to each other. Carefully flip them over and fry them until both the sides turn golden brown. . Once done, remove them onto a plate.  Add them into the sugar syrup and allow it to soak for 30 seconds. Remove and serve hot.

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