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Prep Time 45 mins
Cook Time 10 mins
Serving Size 4
  • For making Jalebi Batter:
  • 125 gms All-purpose Flour                
  • 2 tbsp Gram Flour (Besan)               
  • ⅛ tsp Turmeric Powder (Haldi)         
  • 1 cup Water                                        
  • All-purpose Flour  (1-2 tbsp) to be added later after the batter has fermented
  • For Sugar Syrup:
  • 150 gms  Sugar                               
  • ½ cup Water                               
  • ¼ tsp Saffron Strands                        
  • Oil for deep frying, as required – you can also use ghee instead
  • Making Batter:
  • In a mixing bowl, sift in refined flour, gram flour, a pinch of baking soda and turmeric powder.
  • Mix well with a spoon. Then add water and make lump-free batter.
  • 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 hours.
  • 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.
  • Now, pour this batter into the squeeze bottle or piping bag.
  • For Sugar Syrup:
  • Add sugar to a pan. Add saffron strands to it. Add ½ cup of water.
  • Place the pan on the burner and dissolve the sugar on low flame. Keep stirring throughout till the sugar melts.
  • Once the sugar is one-string consistency, switch off the heat and add ¼ tsp lime or lemon juice. Stir well.
  • Keep the sugar syrup on the burner so that it remains warm when you add the jalebi to it.
  • Frying Jalebi:
  • Heat oil in a 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.
  • 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 tongs or a bamboo skewer.
  • Adding Fried Jalebi to Sugar Syrup:
  • Make sure the sugar syrup is warm.
  • Add and keep them in the syrup for about 2 to 3 minutes.
  • Serve jalebi hot, warm or at room temperature.