Kesari Jalebi Recipe

Corruptly sweet and tasty, winding molded Indian channel cake is an addictive bubbly sweet. These firm and crunchy Jalebi Recipe tastes best when dunked in cold Rabdi or milk.

Does this Jalebi Recipe bring back cherished recollections for any other person? At any rate for me, it brings back such a large number of incredible recollections. Growing up, our Sunday informal breakfast constantly incorporated a bowl loaded with warm Jalebis from the close by sweet merchant.

Individuals use to arrange for a considerable length of time to get hands on this current seller’s warm Jalebis, and they were the best. Like Gulab Jamuns and burfis, Jalebi is one more most loved sweet of India.

Considering WHAT IS JALEBI?


For every one of my perusers, Jalebi is a winding molded Indian pipe cake enhanced with cardamom and later dunked in saffron-rose water implanted sugar syrup.

In basic words – sugar solidified enhanced pipe cakes that are fresh and crunchy outwardly, delicious and chewy within. Hot or cold, it is a great liberal treat.


Customarily, Jalebis are made after the hitter is matured for 6-8 hours. Be that as it may, my form of making Jalebi requires no maturation, no yeast, and no heating pop.

The blend comprises of wheat flour +gram flour +cornstarch/cornflour. Cornflour gives a crisper outside layer to the Jalebis.


The player likewise contains preparing powder for a lighter and crispier external layer. Why preparing powder? There is a straightforward purpose for it.

Flours + water + curd make a thick mixture, and when heating powder is added to this wet blend (when preparing powder gets wet), it produces minor air pockets in the player which initiates ONLY when the hitter is added to the hot ghee.

These caught air pockets when meets the hot ghee, grows the hitter, makes it fluffier (pic 6), which results in a lighter, crispier Jalebis.


On the off chance that you don’t wish to include preparing powder than in the wake of blending the flours in with curd and water, place the hitter in a warm spot for 6-8 hours and enable it to mature.

In summers, aging will be done in less time, say 3-4 hours. After the aging is done, beat the hitter, pour in the squeezable jug and make Jalebis.



The hitter ought to be of thick dropping consistency ( see pic 8).

Keep the ghee at medium hot.

While pressing the player in ghee, keep an exact development of your hand. Move it a clockwise way to shape a well-organized circle.

In the event that ghee is excessively hot, Jalebis will scatter when it interacts with ghee. Keep up moderate warmth.

From the start, jalebis will sink to the base and afterward gradually ascend to the top.

That is an ideal opportunity to build the warmth and fry Jalebis until brilliant.

It will require a great deal of tolerance and practice to get an ideal winding formed Jalebi.

My concept of eating Jalebi is – steaming and firm Jalebi dunked in cold Rabdi.

This happy season, need a magnificent treat at that point try this formula out.

On the off chance that you happen to make this, at that point either drop me a line beneath. In the event that you have any inquiries I would be glad to answer them.

About Kesari Jalebi Recipe: Jalebi is a liquefy in-the-mouth Indian dessert that can best be depicted as channel cakes. A road nourishment sweet, jalebi is found crosswise over India and even Iran. It very well may be served both cold or warm in a round shape, like pretzels. Make culinary enchantment in your kitchen with this flavorful delicacy on celebrations like Janmashtami and Diwali.Ingredients of Kesari Jalebi Recipe: Just a bunch of basic fixings will assist you with doling out mouth-watering fresh jalebis instantly. Matured hitter of yogurt and flour, rotisserie into the ideal state of jalebis and washed in the saffron-sugar syrup. This Indian sweet is as easy to make as straightforward it is to eat huge amounts of it, the entirety of this in a matter of moments.



• 2 cups All reason flour (maida)

• 11/2 tbsp. fine grained Semolina or rIce flour

• 1/fourth tsp. Heating powder

• 2 tbsp curd (plain yogurt)

• 11/fourth cups warm Water

• 1/2 tsp. Saffron strings, gradually dry-cooked and powdered

• 3 cups Sugar

• 2/third cups Water

• 1/2 tsp green Cardamom seeds powder

• 11/2 tbsp. kewra Water or rose-Water

• Ghee or vegetable Oil for browning



• Mix the flour, semolina or rice flour, heating powder, curd and 3/fourth cup of the water in a bowl (ideally an artistic bowl). Blend well in with a whisk.

• Mix well and afterward include remaining water and 1/eighth tsp. of saffron powder, and rush until smooth.

• Set aside for around 2 hours to age.

• Whisk altogether before use.

• Prepare string syrup by dissolving sugar in the water. Just before the syrup is prepared include saffron and cardamom powder.

• Heat oil in a kadhai. Pour the hitter in a constant flow (or coconut shell with a gap) into the kadhai to frame loops. Make a couple at once.

• Deep fry them until they are brilliant and fresh all finished however not darker.

• Remove from the kadhai and channel on kitchen paper and drench in the syrup.

• Leave for at any rate 4-5 minutes with the goal that they splash the syrup.

• Take them out of syrup and serve hot.

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