Jalebi
Veg
Vegan
Thin, crispy spirals of fermented batter fried golden and soaked in warm saffron-cardamom syrup — eaten hot at Banarasi breakfasts alongside rabri or poori, and at every festival across UP.
Cuisines
Gujarati
Rajasthani
Malwi
Chhattisgarhi
Haryanvi
Awadhi
Banarasi
Bihari
Mughlai
Punjabi
Delhi
Marwari
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 tablespoon | gram flour (besan) |
| 1/4 teaspoon | baking soda |
| 1 cup | yogurt |
| 1 cup | sugar |
| 1/2 cup | water |
| 1/4 teaspoon | saffron strands |
| 1/4 teaspoon | cardamom powder |
| — | ghee or oil for frying |
| — | few drops of rose water |
| — | pinch of food color (optional) |
Instructions
- 1 In a mixing bowl, combine all-purpose flour, gram flour, and baking soda.
- 2 Add yogurt to the dry ingredients and mix well to form a smooth batter. Let it ferment for 8-10 hours or overnight.
- 3 Prepare the sugar syrup by boiling sugar and water together until it reaches a one-string consistency.
- 4 Add saffron strands, cardamom powder, and rose water to the sugar syrup and keep it warm.
- 5 Stir the fermented batter and add a pinch of food color if using.
- 6 Heat ghee or oil in a pan on medium heat for deep frying.
- 7 Pour the batter into a squeeze bottle or piping bag with a small nozzle.
- 8 Squeeze the batter into the hot oil in circular motions to form spirals.
- 9 Fry the jalebis until they are golden and crisp, then remove them from the oil.
- 10 Immediately dip the fried jalebis into the warm sugar syrup for a few seconds and remove.
- 11 Serve the jalebis warm or at room temperature.
Tips
Ensure the sugar syrup is warm, not hot, when dipping the jalebis to maintain their crispness.