Jalebi is perhaps the most well-known and famous sweet in India. This firm and crunchy sweet is plunged in sugar syrup and is stacked with flavors. Jalebi is the sweet plate that is the top pick too many individuals in India. These are slender, fresh, and scrumptious. It is otherwise called jilapi. It is sweet and well known all over South Asia, North Africa, and the Middle East. Jalebis are ready maida flour in twisting shapes. It is subsequently absorbed sugar syrup for better taste.


  • All purpose flour / Maida - 3 cups
  • Curd - 2 cups
  • Ghee- 1 1/2 tbsp
  • Sugar - 3 cups
  • Water
  • Powdered green cardamom - 1 1/2 tbsp
  • Saffron- 1 pinch
  • Baking soda - 1 1/2 pinch
  • Oil
  • Rose Essence
  • Corn flour
  • Food Colour (optional)


  • To make this simple Jalebi formula, combine as one universally handy flour, cornflour, and baking soft drink in a bowl. Presently, add ghee and colour(optional) to the above combination.
  • To make a thick batter add curd and water. Blend well until it is thick however has a marginally streaming consistency.
  • Save it to the side for 8-10 hours to soak. This progression is essential to give that remarkable "khatta" taste to Jalebi. To make the sugar syrup, heat water in a skillet over medium fire. Add sugar and blend until completely broke down.
  • Stew the syrup until it achieves one string consistency. Add saffron, cardamom powder and rose essence. Mix well.
  • Presently, heat oil in a dish over medium fire. Fill the jalebi hitter in a muslin material and penetrate a little opening in the fabric. Press the muslin fabric to make concentric circles. Move from inside to outside to make amazing circles. Fry till jalebis are fresh and brilliant.
  • nowtake out the fried jalebis and soak the jalebis in sugar syrup for 2-3 minutes.
  • Guarantee that the sugar syrup is warm and not extremely hot. Presently, eliminate from the syrup and spot it on a plate fixed with spread paper or foil.
  • Thats it the delicioues jalabis are ready to eat.
  • Serve the jalebis hot, warm or at room temperature with smooth Rabri.