• PREP TIME: 08-09 hours in summers / 24 hrs in winters
  • COOK TIME : Depending on the size and volume of the Jalebi Karahi i.e. 1.5 mins per Jalebi.
  • CUISINE: Uttar Pradesh
  • COURSE: Mithais ( Indian Sweets)
  • NO. OF PORTION: 50 Jalebis

Lip-smacking Indian sweet, deep fried and dipped in flavoured saffron sugar syrup.

Ingredients and Quantity

For the Jalebi Batter
  • Refined flour -500 gm.
  • Bengal gram flour (Besan) -100 gm.
  • Curd (Beaten) -100 gm
  • Salt - A little
  • Oil, warm- 50 ml
  • Yellow / Saffron colour: A few drops (Permitted edible Colour) (OPTIONAL)
For Pouring Batte
  • Muslin Cloth: 01 metre OR Squeeze Bottles: 02 Nos. medium size
For Frying
  • Pure Ghee - 2 kg or as required for frying
For Sugar Syrup
  • Sugar - 01 kg
  • Water- ½ litre
  • Saffron-04 gm.
  • Rose water- 15 ml
  • Milk- 10 ml. for Clarification
  • Muslin cloth for straining: 01 metre
For Garnish
  • Silver leaf -4 sheets (Optional).
  • Pistachio nuts (Slivered) - 50 gm.
  • Almonds (Slivered)-30 gm.
  • Rose petals, dried- 15 gm.


  1. Sieve refined flour and besan together. Add in a pinch of salt and beaten curds add warm oil and water.
  2. Prepare a batter of dropping consistency. Add yellow color / saffron colour(Optional).Keep it covered overnight or for 24 hours in winters.
  3. Prepare sugar syrup of one string consistency with sugar and water(2:1), stirring continuously on a medium flame or else the sugar will caramelize. Add saffron strands. Add milk to clarify it, remove the scum from the surface with the help of a ladle and discard. Add rose water. Strain through a muslin cloth and use as and when required.
  4. Heat ghee in a jalebi karahi.
  5. Put prepared batter in a Squeeze bottle or in a muslin cloth (with a hole) and gently squeeze the batter into hot ghee in spiral shapes. Start from the outside and work inwards for better results Fry till crisp. (Do not over-brown)
  6. Remove when done & immediately dip into warm sugar syrup for 02 minutes.
  7. Remove and serve hot garnished with Silver leaf (Optional), pistachio nuts and almond slivers. Sprinkle dried rose petals.

Chef Tips

  1. I personally suggest not to use food colour , you may instead use a very good quality Bengal gram flour.
  2. Batter can be poured through a plastic sauce dispenser bottle into the hot fat in a Jalebi Karahi.
  3. In Winters to ferment batter properly add a little readymade batter from your trusted sweet vendor / Halwai into your ingredients of batter.