How to make a popular Indian sweetmeat- Jalebis

For those who are not au courant with Indian sweetmeats, jalebi is a sinfully luscious and addictive preparation, which is dumped into thick, concentrated sugar syrup.  After five minutes, the jalebis dripping with syrup are taken out and drunk with hot milk.

This happens to be the normal breakfast appetizer of all old North Indian rustics in the winter, before they go back home to desi ghee stuffed pancakes.

How to make jalebis dripping in sugar syrup

1 Ingredients

1 1 cup all purpose flour

2 1 tsp besan ( chickpea flour)

3 2/3 cup water.


4 For the syrup:

1 2cups sugar

2 2cups water

3 few threads saffron

4 cardamom

3 Oil for frying

Steps for Cooking:

1. Combine the flours and yeast in a bowl. Add the water and stir. The consistency should be like pancake batter so adjust water accordingly. Stir till no lumps remain. Let this sit for 20 mins.

2. For syrup, mix the ingredients in a pot and stir over moderate heat until the sugar dissolves.

3. Increase heat to high and cook undisturbed for 5 minutes. Make sure it does not burn.

4. Once the 20 minutes are over, spoon the batter into a pastry bag fitted with a plain tube 3/16″ in diameter.

5. Squeezing batter directly into hot oil, loop a stream of batter back and forth 4-5 times to form a sort of pretzel.

6. In batches of 5-6 fry the jalebis for 2 minutes or until golden on both sides. As they brown transfer those to the syrup for a minute then place them on a plate. Serve warm or at room temperature.

In India, sweet vendors spoon the batter into a muslin cloth with a hole through which the mixture can be squeezed. Then they use their wrist action to squeeze the spirals out into one outer circle, one inner circle and the center. Yummy!

If you happen to be suffering from migraine, here’s one cure which you must try out, especially if you happen to have a sweet tooth. Drink half a cup of hot jalebi syrup every morning, for a week. You will never suffer from migraine again in your life.



Bhrat Brij

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