• Flour- 1 cup
  • Baking powder- 1 teaspoon
  • Yellow food colour- a pinch
  • Sour Curd- 3 tablespoons (Optional)
  • Water as required
  • Oil for frying
  • For the Syrup
  • Sugar- 1 cup
  • Water-1/2 cup
  • Rose essence- 2 drops


Take a sauce pan and boil water along with sugar to form a one thread consistency.

To ensure that you have a one thread consistency, take a drop of the syrup between your index finger and thumb and pull away very slowly.

If you see a thread forming, you have succeeded in your mission Keep aside to cool.

Sieve the flour and baking powder. Add the curd, the colour and mix well. (Those who don’t like tanginess in the jalebis can omit the curd and add only water).

Add water to attain a real thick batter. The aim is to get the consistency of the batter in such a way that it doesn’t drip off the nozzle without pressure.

Transfer to a piping bag with a 1/4? nozzle. You can use a ketchup bottle (squeezable) or muslin cloth with a 1/4? hole.

In a pan pour oil (about 1? height) and heat on medium high flame. When the oil is hot, slowly squeeze out the batter in spiral shape. Don’t worry if it goes haywire. It takes a bit of practise to get the desired shape.

When they change colour to golden yellow, drain off. Put each jalebis into the cool syrup, one at a time, giving 2 seconds on one side.

Then flip it and give another 2 seconds for the other side before removing it from the syrup.

Place it on a wire rack for draining the excess syrup. Serve warm. Makes about 30 of 2? sized Jalebis.

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