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For Batter

Maida (All purpose flour) – 1/2 cup
Besan (Gram flour) – 1 tsp
Oil – 1/2 tsp
Yeast – 1/2 tsp
Sugar – 1/2 tsp
Water – More than 1/3 rd cup or as required
Cornstarch – 1 tbsp
Turmeric – a pinch
Saffron – Few strands

For sugar syrup
Saffron (Kesar) – Few strands
Green cardamom – 2-3 pinch
Sugar – 1 cup
Water – 1/2 cup
Lemon juice – 1 tsp


  • Prepare sugar syrup of one thread consistency by taking sugar and water. Add few strands of saffron, green cardamom powder (few pinches) and lemon juice to the sugar syrup.
  • Add yeast to warm water and leave it for five minutes.
  • Mix maida, besan, cornstarch, turmeric, saffron, sugar and oil in a bowl.
  • Add yeast water to the  ingredients. You can be flexible with the amount of water. Mix everything well to form a homogenous, smooth and lacy batter. For fermentation keep the batter in warm place for one hour.
  • Heat oil in a flat frying pan. Pan should have one inch of oil.
  • Fill batter in the jalebi maker bottle or any bottle with a nozzel.
  • To check if oil is ready, drop some batter in the oil. If the batter sizzles and come up without changing color, it means the oil is ready for frying jalebi.
  • Squeeze batter in circular fashion (two and half turns) in hot oil. Fry jalebi until golden on both sides.
  • Soak jalebi in sugar syrup for few seconds.



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