JALEBI – crunchy and sweet yet juicy is a part of every Indian breakfast on weekends. 

Served either warm or cold, is accompanied with milk or Rabri many a times. 


1 1/2 cup – all purpose flour

 2 tbsp – rice flour

 1 cup – yogurt

 1/4 tsp – baking soda

 A pinch of yellow food color

 Water as reqd

 Oil for frying


1 1/2 cup – sugar

 3/4 cup – water

 1/2 tsp – cardamom powder

 A few strands of Saffron

 A few drops of lemon juice


In a bowl, combine all purpose flour, rice flour, yogurt and color. Mix well.

Add water, one tablespoon at a time and make a smooth and thick batter.

Keep it in a warm place to ferment over night.

Next day, add baking soda to the batter and beat well. Let it rest for an hour.

Transfer the batter to a squeezy bottle with a pointed tip, a ketchup bottle will be perfect.


In a pan, add water and sugar till it dissolves well. Add cardamom, saffron strands and a few drops of lemon juice.

Boil until the syrup reaches almost one string consistency.

Keep aside.


Heat oil in a wide, flat pan. The oil should not be too hot. It should be hot enough that the batter bubbles up immediately.

Make round spirals in the oil and fry well on both sides till golden and crisp on both sides.

Take it out and transfer to lukewarm syrup for 10 seconds.

Remove from the syrup.


If the batter is thin, Jalebis will be flat.

If the batter is thick, add water and adjust the consistency.

If the batter is thin, add a tbsp of all purpose flour and mix well.

I suggest, do not add any additional water or yogurt.

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