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  • Preeti Shridhar


Famous Indian sweet. Never thought I will try this at home. When this recipe was shared in a food group that I follow, I was tempted to try but kept postponing it as I was not sure I would be able to do it. But today I took the plunge and I am so happy I did so.

It's not all that difficult.

Please do try it.

Recipe courtesy Kavita Mahendra


All purpose flour 1 cup

Cornstarch 3 tsp

Yogurt 1/2 cup

Water 1/4 or more as needed

Baking soda 1/2 tsp

Sugar syrup

Sugar 1 1/2 cup

Water  3/4 cup

Lemon half

Cardamom powder 1/2 tsp

Saffron a few strands


  1. Mix flour , corn starch and yogurt.

  2. Now add water very slowly and make medium thick lump free batter.

  3. Batter should be neither too thick nor thin. It should be something like idli batter.

  4. I used a little more than 1/4 cup water.

  5. Let the batter rest for 15 minutes.

  6. Meanwhile prepare the sugar syrup.

  7. Bring sugar , water and lemon to a boil.

  8. Now remove the lemon.

  9. Boil the sugar syrup till you are short of one string consistency.

  10. Switch off the gas.

  11. Squeeze that lemon.

  12. Add saffron and cardamom powder.

  13. Now add baking soda to the batter.

  14. Whisk well.

  15. Transfer the batter to a piping bag.

  16. Snip off the tip to get a tiny hole.

  17. Heat ghee in a flat bottom pan,

  18. Pipe jalebis in the ghee.

  19. Fry on medium hot flame till they turn brown on both the sides.

  20. One has to be careful about the heat while frying...if the flame is too low, jalebis will turn chewy and if it's too hot they will burn.

  21. These won't take more than a minute , they cook very fast.

  22. Tranfer them to the hot sugar syrup.

  23. Dip them for a few seconds and then remove them to a plate.

  24. If you leave them in the syrup for too long, they will turn soggy.

  25. Serve immediately


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