IFB Spice Secrets


By IFB | November 18, 2023


Prep time: 45 mins

Cook time: 20 mins


For Making Jalebi Batter:

  • 125gms all purpose flour 
  • 2 tbsp gram flour (besan)
  • ⅛ Tsp turmeric powder
  • 1 cup water
  • 1 to 2 tablespoons all purpose flour to be added later after the batter has fermented

For Sugar Syrup:

  • 150 gms sugar 
  • ½ cup water
  • ¼ teaspoon saffron strands
  • Oil for deep frying, as required - you can also use ghee instead



Making Batter:

  1. In a mixing bowl, sift in refined flour, gram flour, a pinch of baking soda and turmeric powder.
  2. Mix well with a spoon. Then add water and make lump free batter.
  3. Whisk well to add volume to the batter. The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 12 hour.
  4. After fermentation the batter will have tiny air-pockets in it with a tangy taste. The batter will also become thinner compared to before. To thicken the batter again, add 1 to 2 tablespoons of all-purpose flour. Mix well.
  5. Now pour this batter in the squeeze bottle or piping bag.

For Sugar Syrup:

  1. Add sugar in a pan. Add saffron strands to it. Add ½ cup of water.
  2. Place the pan on burner and dissolve the sugar on low flame, keep stirring throughout till the sugar melts.
  3. Once the sugar is one string consistency, switch off the heat and add ¼ tsp lime or lemon juice. Stir well.
  4. Keep the sugar syrup on the burner itself so that it remains warm when you add the jalebi in it.

Frying Jalebi:

  1. Heat oil in deep bottom pan for deep frying. To check the temperature, add a tiny amount of batter to the oil. If it comes up quickly and gradually the oil is hot enough for the jalebi to be fried.
  2. Now squeeze the bottle and make rings similar to a chakli. Fry till the oil stops sizzling and the jalebis are a light golden. Remove with a tongs or a bamboo skewer.

Adding Fried Jalebi to Sugar Syrup:

  1. Make sure the sugar syrup is warm.
  2. Add and keep them in the syrup for about 2 to 3 mins.
  3. Serve jalebi hot, warm or at room temperature.

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