Simple yet delicious crispy, juicy and flavorful jalebis

Time: 30 minutes


  • Refined flour (maida) 1 cup
  • Yogurt 1/2 cup
  • Sugar 3 cups
  • Milk 1 tablespoon
  • Saffron (kesar) a few
  • Ghee for deep-frying


  • In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter.
  • Cover and keep in a warm place to ferment for 24 hours.
  • Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on
  • high heat, stirring continuously, till the sugar dissolves.
  • Add milk and when the scum rises to the top, collect it with a ladle and discard.
  • Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat
  • sufficient ghee in a kadai on medium heat.
  • Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
  • Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly
  • golden and crisp.
  • Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot