Hot Jalebi in Winter


2 cups all purpose flour (maida)

11/2 tbsp. fine grained semolina or rice flour

1/4th tsp. baking powder

2 tbsp curd (plain yogurt)

11/4th cups warm water

1/2 tsp. saffron threads, slowly dry-roasted and powdered

3 cups sugar

2 2/3rd cups water

1/2 tsp green cardamom seeds powder

11/2 tbsp. kewra water or rose-water

Ghee or vegetable oil for frying


Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

  • Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai 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 kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take them out of syrup and serve hot.