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Sweet cravings: Jalebis in a jiffy

October 24, 2014 12:20 IST
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Reader Sarani Tarafder tells us how to make Jalebis in 30 minutes.


Instant Jalebis can be made in 30 minutes, does not require overnight fermentation or yeast," says Sarani.

Here’s the recipe:


  • 1/2 cup All Purpose Flour
  • 1 tsp cornflour
  • 1/4 tsp lemon juice (you can use vinegar as well, I did not)
  • 1 tsp yogurt
  • 1/2 tsp Eno fruit salt ( the regular one, easily available in Indian grocery stores)
  • 6 to 8 tbsp water (enough to make a smooth pancake like batter)
  • A few strands of saffron (optional)
  • Food colour - orange or yellow (optional) or a pinch of turmeric
  • Ghee or oil - enough for frying (ghee will make it more flavourful)

For the sugar syrup

  • Sugar - 3/4 Cup
  • Water -1/3 Cup
  • Cardamom Powder - a fat pinch (I added one split cardamom as well)
  • Lemon Juice - 1/2 tbsp (it will prevent the syrup from crystallizing)
  • Few strands of saffron (optional)
  • You will need a piping bag or a ketchup/mustard dispenser/squeeze bottle. I used the 'free jalebi maker' that came with the Gits Jalebi Mix. I bought the mix just so that I get the bottle.


  • In a small saucepan, heat the water, sugar and cardamom (plus one split cardamom) on medium heat till the sugar dissolves and it comes to a boil.
  • Add the saffron strands.
  • Lower the heat and let it simmer till the syrup reduces and thickens to a one-string consistency. Keep it aside. 
  • Heat oil/ghee (or oil+ghee) in a pan (medium heat).
  • In a measuring cup (it will just be easier to pour into the dispensing bottle), mix the flour with yogurt and give it a whisk.
  • Add the cornflour, lemon juice, strands of saffron (pre-soaked in a tbsp of water) and mix well.
  • Add the water little by little till you get a thick and smooth batter.
  • Whisk in the food color or pinch of turmeric.
  • Lastly, add the eno fruit salt. The moment you add the eno fruit salt, the batter will start frothing. It is very important that you add the fruit salt last.
  • Pour the pancake-like batter (if it is too runny, it will not hold the shape while frying) into the dispensing bottle or piping bag. 
  • Now pipe spirals of the batter onto the (medium) hot oil. Fry 2 or 3 at a time till they turn golden brown on each side.
  • Do not overcrowd the pan or else the jalebis will not be cripsy.
  • Drain excess oil on a paper towel and dunk the jalebis into the warm sugar syrup.
  • Let the golden-brown spirals soak in the sugary goodness before you serve these. 


These remained crispy the next day as well. We just warmed up the jalebis a little before eating the next day. 

Make sure you dunk the fried jalebis in the syrup while it is still hot (and the sugar syrup warm).

The batter should be thick and not runny.

The oil should be medium hot.

Image courtesy: Sarani Tarafder


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