Jalebi is a sweet popular in countries of South Asia. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali. The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating.


1 Cup flour
2 tablespoons of corn flour
3/4 cup of sour yoghurt
1/2 teaspoon baking soda
2 tablespoon ghee
A pinch of turmeric powder for colour
2 tablespoon of oil
Oil for frying

1 cup sugar
1 cup water
A few strands of saffron


Mix the flour, corn flour, baking soda, ghee and turmeric powder
Add yoghurt to the dry ingredients and blend them all together to make a thicker batter by adding very little water
Cover the jalebi batter and place it in a warm place for 24hrs until fermented
Boil the suagr with water and saffron to make a syrup
Fill a piping bag with jalebi mix
Heat the oil and pipe the mixture into concentric circles
Fry the jalebi on medium heatuntil golden brown in colour and crisp
Once the jalebi is crisp and browned, drain the excess oil and immediately dip the jalebis into the hot sugar syrup
Let them sit in the syrup for a minute and serve