• Nupur Jain

Kesariya Jalebi


Jalebi - The quintessential Indian dessert that we Indoris have as breakfast with our favorite Pohe (flattened rice). Since, the spread of Covid-19 we haven't had the opportunity to order this delicious Sunday Breakfast we decided to make some Jalebis at home.


These circular shaped sugary treats are perfectly crunchy and so juicy. I always thought making Indian Desserts is a tedious job but, as I venture into the world of Indian mithai I see my perspective change. All you need is a perfect recipe and some patience. Here is my mother's recipe to make instant Juicy Jalebis.


Jalebis - Crunchy Concentric circles of sugary goodness served hot.

Ingredients -

  • 1 1/2 Cup - Maida (All purpose Flour)

  • 1 Cup - Warm Water

  • 1/8 Cup - Curd

  • 1 tbsp - Ghee(Clarified Butter)

  • A pinch Eno

  • 1 1/2 Cup Sugar

  • 1 Cup Water

  • Saffron Strands

  • Ghee/Oil for frying

Instructions -


For Batter -

  • In a bowl add 1/8 Cup Curd and beat it well. Once it is nice and lump free add in the maida and warm water to make a free flowing batter.

  • Once the mixture is all homogeneous add 1 tbsp warm ghee and a pinch of eno and mix again.

  • Set aside the batter for around 2 hours to ferment. After 2 Hours mix the batter again and pour in a piping bag or a ketchup bottle to pipe the jalebis.

For Sugar Syrup -

  • In a wide pan add 1 1/2 cup sugar, and a few saffron strands and 1 cup water and bring to a boil until the sugar melts.

  • The syrup is ready to soak in the fried jalebis.

For Frying the Jalebis -

  • In a wide pan pour the ghee for frying and warm it on low flame. Once the ghee is hot pipe the concentric circles and fry on medium heat.

  • The ghee should be warm and not very hot while piping the jalebis for the perfect shape. Flip once thy begin to change color. They should be very light brown in color when done.

  • Strain and dunk in the sugar syrup with the help of a Spatula. Make sure that the fried jalebi is immersed completely in liquid.

  • After soaking for a few seconds, strain the excess syrup and place the jalebis in a plate. Serve hot or cols as is or with some chilled Rabri.


Jalebi with Rabri.


Pro - Tip : Keep all the things ready when you start frying the jalebis. This would need multi-tasking. Dunk the fried Jalebis in hot sugar syrup and make sure they are immersed completely in. Fry only 5-6 at a time and use wide pans for frying and medium mouthed pans for the sugar syrup.

Jalebis have always been so popular in our region. From breakfast to being served on auspicious occasions these mark their presence everywhere. Serve them hot as is or with chilled rabri, have them same day or a day later with some warm milk these taste just delicious.

Get Cooking

Try making these mouth-watering jalebis at home and I'm sure you will love the outcome. The process looks long and tiring but, trust me it just needs some paticnce and you'll be done before you know it. A plateful of these homemade jalebis will vanish sooner than you can imagine.

Good luck!




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