• PREP TIME-30 m
  • CALORIES-454
Jalebi is a popular Indian desert made with maida and sugar syrup. Served during festivals and special occasions, this traditional desert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. However, to make the process easier, you can use a squeezy bottle, which makes it much simpler. The golden rule to make amazing Jalebis, is by well fermenting the batter. For a twist, this simple recipe can also be served as a breakfast with milk or curd. This easy and quick dessert recipe is paired with various dishes in different regions. In Gujarat, Jalebi is often paired with Fafda, whereas in other regions it is served with Rabri.
  • TOTAL TIME-50m
  • PREP TIME-30 m
  • CALORIES-454



  • 2 cups Wheat flour or All purpose flour
  • 1 tablespoon Cornstarch/Cornflour
  • 1/4 cup Besan (Chickpea flour/ Gram flour)
  • 1.5 teaspoon Baking powder
  • 1/8 teaspoon Haldi (Turmeric powder) or yellow food color
  • 1/8 teaspoon Cardamom Powder
  • 1/4 cup Thick Curd
  • 1/2 – 3/4 cup Lukewarm Water (adjust accordingly)
  • Ghee for Frying


  • 1 cup Sugar
  • 1/2 cup Water
  • 1 teaspoon Rose water or any essence
  • 1/2 teaspoon Lemon Juice
  • 1 teaspoon Cardamom Powder
  • 1/8 teaspoon Saffron strands
  • A drop of Orange food color (optional)

How to Make Kesari Jalebi

  • 1. Mix the flour and dahi to form a thick smooth paste (dropping consistency), adding water if necessary and leave to ferment for 6-7 hours (time depending on the weather).
  • 2. When the batter is ready, it should be spongy and you should be able to see bubbles on the surface.
  • 3. Make the sugar syrup by dissolving sugar, rose water,cardamom powder and saffron in the water over low heat, then cook over high heat till slightly thick. Afterthat add lemon juice.
  • 4. When this mixture is lifted with a spoon and poured back into the pan, it should fall in a thin smooth stream, or when a drop of it is cooled a little, press it between your thumb and forefinger and then pull the fingers apart, it should be thread-like. Keep warm, till you fry the ‘jalebis’.
  • 5. Take a shallow, heavy pan and heat the ghee/oil. To test if your oil is ready, drop in little bit of batter in the oil, and see if it comes up at once. If it does, your oil is ready for frying.
  • 6. Fill the bag with the batter. Twist the opening to seal the bag. Snip one lower corner of the bag to make a small hole, through which you can pipe out the `jalebis’. The smaller the hole, the thinner the jalebis.
  • 7. Hold the bag over the hot oil and pipe out swirls (like whirlpools), of the desired size, straight into it. Make as many such rounds as come in comfortably without touching each other.
  • 8. Lower the heat to medium and turn the ‘jalebis’ over and fry till a light brown on both sides.
  • 9. Lift out the fried jalebis, drain out the oil and put them into the syrup. Leave it for a minute or so, and then again lift it out.
  • 10. Serve it hot.