Hot Fried Jalebi dipped in Sugar Syrup

Hot Fried Jalebi dipped in Sugar Syrup Recipe
  • Dessert
  • Servings
  • 1Spicy
  • 2 HourCook Time
  • Cuisine : North Indian
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Monsoons and Jalebis go hand in hand. Feast on its colour, texture and taste for that elevated feeling.


Ingredients for the Jalebi Batter

  • 1 cup All Purpose Flour
  • 1 cup of Water (250 ml)
  • 2 tablespoons of Besan ( Gram flour)
  • ¼ teaspoon of Baking Soda
  • ⅛ teaspoon of Turmeric Powder
  • 1-2 tablespoons of All Purpose Flour
  • Oil or Ghee for deep frying the Jalebis


Ingredients for the Sugar Syrup

  • 1 cup Sugar
  • ½ Cup Water
  • ¼ teaspoon of Saffron
  • ¼ teaspoon of Lemon juice


Kadai, Spatula, Bowl, 

Step By Step Method

  • Step 1
    1. Mix all purpose flour, besan, turmeric powder and baking soda as such using a spatula.

    2. Pour in water little by a little while stirring constantly so that there are no lumps formed during the process and there is a good volume to it.

    3. Keep this mixture covered to ferment for 12-15 hours.

    4. The batter should have a flowing consistency, it should not be very thick or thin.

    5. After the fermentation, the batter should have bubbles on the top.

    6. Stir this mixture once again, now add the 2 tablespoons of all purpose flour to it to give it some more volume.

    7. Pour this batter into the squeezy ketchup bottles to use to prepare the jalebis in hot oil.

    Step 2

    Method for the Sugar Syrup

    1. Take the sugar in a saucepan, add the saffron strands to it.

    2. Pour in the water and heat it on a low flame.

    3. The sugar starts to dissolve slowly.

    4. Increase the flame to a medium flame to start boiling the water with the sugar, such that to get a string consistency.

    5. Now switch off the heat source and add the lime juice to it and stir it up well, to prevent the sugar from crystallising.

    6. Ensure the sugar syrup stays warm when you introduce the jalebis into it.

    Step 3

    Method to fry the Jalebis

    1. Heat the ghee or oil or ghee and oil mixture in a Kadai.

    2. Once the oil is hot enough, squeeze out the batter out of the ketchup squeezy bottle in quick concentric circles. Take care not to splash yourself with oil while doing so.

    3. Once it is partly cooked, flip it over and keep frying till you get a lovely golden hue.

    4. Carefully remove the crispy jalebis out of the Kadai using tongs and immediately place them in the sugar syrup for 2-3 minutes till it soaks up the saffron-rich sugar syrup.

    5. The deep reddish orange jalebis are removed from the sugar syrup with a shake of the tongs and served hot or warm on a plate with butter paper.

    6. The remaining jalebis are fried like this till you exhaust the batter.

    7. Store the extra jalebis in an airtight container and refrigerate.

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