Wednesday, April 13, 2011



Round round jalebis are here for, sugary and yummy....take a dip in the syrup and relish the taste. :)


- Maida: 1 cup
- Urad Dal (powdered) : 1/4 cup (optional)
- Curd: 4 tbs
- Lukewarm water
- Ghee/ oil: 1 tbs ( for moin)
- Ghee/ oil: for deep frying

For Sugar Syrup:
- Sugar: 1 cup
- Water: 1 cup 
- Cardamom powder 
- Saffron strands

  1. Take maida, urad dal powder, 1 tbs ghee/oil, curd and water to make a smooth batter without any lumps (like idli batter). Ferment it for 4-6 hours. 
  2. Now take little ghee/oil in a flat-bottomed non stick pan. Heat it and then switch to low flame.
  3. Now take the fermented batter in a jalebi maker(like a plastic squeezable sauce bottle) or in a cotton cloth with a hole in it. 
  4. Close the lid and prepare round jalebis starting from the centre and making 3 circles and joining the end to the centre to avoid splitting. 
  5. If the jalebis are not taking their shape, then turn the flame to low or put off the gas and form the jalebi. Immediately put on the flame and fry then. 
  6. On the other hand, for making the syrup, take 1 cup sugar and 1 cup water. Boil for 5-7 minutes. Add cardamom powder and keep the syrup warm and ready. 
  7. Now transfer the fried jalebis directly into the warm syrup and sieve out after 20-30 seconds so that they absorb the syrup adequately.
Serve hot jalebis with chilled kulfi!! :)


Submitting this recipe to:
Diwali Special Sweets by Tickling Palates,
Serve it - Festival Potluck by Krithi's Kitchen, 

Diwali Sweet Recipes by Sameena
Diwali Event  by Anu's Kitchen

1 comment:

  1. lovely jalebis..perfect for the festive check out the ongoing events in my blog and please participate
    Event :My Diwali My Way
    Event: Kerala Kitchen
    Roundup: What’s on your kebab platter


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