Homemade Jalebi Recipe

Today we bring you a recipe for an exotic dessert, although to be more exact we should talk about a sweet that has spread through different countries leaving India to Bangladesh to Pakistan. Although it is also consumed during Ramadan in the Maghreb. We are talking about the Jalebi. A mixture of a dough soaked in syrup and chaotic ring shapes is fried that is sometimes very similar to the pretzel, those heart-shaped cookies typical of the areas of Bavaria that can be sweet or salty.

The jalebi is orange although there are white versions. It can be served hot or cold. It is softer than crisp. Partially fermented sugars give flavor to the dish. The fried dough is then soaked in a sugar syrup to give it its color.

It is believed that the jalebi is native to northern India, probably in the region of Punjab. The jalebi is sold in the Halwai shops. South India have a similar sweet called the jangiri. The name in Persian for jalebi is Zulbiaj. The Maghrebi name for jalebi is Zlabia.

Preparation Time: 15 mins
Cooking time: 15 mins
Servings: 4 servings
Calories per serving: 425 calories per 100 gms


2 cups flour
1 tbsp rice flour
1 tsp baking powder
2 tbsp yogurt
2 cups warm water
1 tsp saffron threads
1 cup sugar
2 cups water
1 tsp cardamom powder
1 tbsp rose water
4 tbsp oil
2 drops orange food color

Recipe Method:

Mix the flour, semolina or rice flour, baking powder, yogurt and 1 cup of the water in a ceramic bowl into a batter. Mix well with a whisk and add remaining water and half of saffron, and whisk until smooth. Set aside for 24 hours to ferment.

Prepare one string syrup by dissolving sugar with the rose water in the water and boil to get a one thread consistency. Just before the syrup is ready, add saffron and cardamom powder and stir well.

Heat oil in a deep wok. Squeeze the batter into the oil into a wiggly, randomly coiled circle in a steady stream by using a coconut shell with a hole or ketchup dispensing bottle, into the wok to form coils. Make a few at a time. Deep fry them until they are golden and crisp all over but not brown.

Remove from the wok and drain on kitchen paper and immerse in the syrup. Leave for 5 minutes so that they soak the syrup.

Take the jalebi out of syrup and serve hot.