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For Batter

  • All Purpose Flour – 1/2 cup
  • Gram Flour (Besan) – 1 tsp
  • Yeast – 1/2 tsp
  • Sugar – 1/2 tsp
  • Cardomom Powder – 1/4 tsp
  • Warm Water – 1/3 cup (or as required)
  • Oil – to make dough

For Syrup

  • Sugar – 1 cup
  • Water – 1/2 cup
  • Cardomom Powder – 1/4 tsp
  • Saffron – 1/4 tsp
  • Lemon Juice (optional) – 1/2 tsp


To make the batter

  • Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
  • Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
  • Keep this aside to ferment in a warm place for around 2 hours.

To make the syrup

  • Boil everything together on medium heat.
  • Keep stiring continuously so that sugar dissolves well and doesn’t settle at the bottom.

To make Jalebis

  • Heat oil in a frying pan. Fill the batter in a ketchup bottle.
  • Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.
  • Fry the Jalebis until golden-brown on both sides.
  • Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.

Credits: Simple indian recipes


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