There is nothing more delicious than a golden syrupy ‘Jalebi‘.

Indian fried sweet pretzel.It is one of the easiest recipes and yummiest sweets.

No one can eat just one.Those fried spirals dunked in sugar syrup are simply heavenly.

You can call the Indian obsession with ‘Jalebi’, as good as donuts in the west .

Doctors suggest patients with chronic sinus problems, to eat hot ‘ghee jalebi‘, to get some relief.Hence all sweets do not cause problems.Some do cure them too.Just be mindful of the quantity.

Here is a recipe which is made with ‘dal‘/legumes along with some ‘maida‘/flour.

People in the princely state of Rajasthan or erstwhile ‘Rajputana‘ love to have this with hot saffron milk.The ones at Indore,love to have it with breakfast with ‘Poha‘. We eat it with fried ‘besan‘ or gram flour strips- ‘Fafda‘ at Gujarat..Just as a sweet in the southern states of India.

You can find traditional sweet shops and ‘halwai‘ making hundreds of jalebis’ at various street food stalls across the whole nation while some ask their traditional cooks or Maharajs‘ to make it in pure ‘ghee‘ or clarified butter at weddings,’pooja‘ and ‘havan‘.

Scroll below to read the recipe of Jalebi

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    For fried pretzel- jalebi
  • 1-1/4 cup maida or plain flour
  • 1/4 cup rice flour
  • 1/4 cup urad dal or split black gram
  • 1/8 cup yellow moong dal or yellow split mung dal
  • 1/4 tsp baking soda
  • 1-2 drops orange food color (optional)
  • 1-1/4 to flowing consistency
  • Oil/'Ghee' or clarified butter for frying
  • Sliced almonds/pistachios for garnish(optional)
    For 1-taar chashni/ sugar syrup
  • 1 cup sugar
  • 1 cup water


  • For Jalebi
  • Soak the urad dal and moong dal for 2-3 hours with enough water
  • Grind the dal in mixer to a fine consistency with minimum water,keep it aside for another 4 hours/overnight
  • Add rice flour and plain flour to this.
  • Add 1-1/4 cup water to make it a flowing consistency and adjust it if required.(add the food color if required)
  • Fill the batter in cone and fry it in hot ghee or clarified butter/oil on low/medium flame.
  • Once the jalebi are fried and look crisp,dip it in sugar syrup for 2-3 minutes.
  • Garnish with pistachios/almonds and serve.
    For sugar syrup
  • Add 1 cup sugar to 1 cup water and boil till it forms a sticky consistency(1 taar 'chashni')

Note: Do not boil the syrup for too long, as it will end up being thick. Add 1 tsp milk to this boiling sugar syrup so that dirt in sugar syrup comes up in froth and can be removed after straining it via strainer.



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