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Recipes >> Dessert, Mithai, Sweets Recipes > Jalebi by chef adeel khan


Prep Time
20 min+Set aside for 2 hrs
Cook Time


Jalebi is made by deep-frying batter in a kind of pretzel shape then soaked in syrup.It is served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating.
Viewed: 43663
Source:  Chef Adeel Khan in The Morning Chef on HUM TV Channel
55 Ratings
3 out of 5 stars
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  • All purpose flour 2 cups
  • Semolina or Rice flour 1-1/2 tbsp fine grained
  • Baking powder 1/4th tsp
  • Curd (plain yogurt) 2 tbsp
  • Warm water 1-1/4 cups
  • Saffron threads 1/2 tsp, slowly dry-roasted and powdered
  • Sugar 3 cups
  • water 2-3 cups
  • Green cardamom seeds powder 1/2 tsp
  • Screw pine water or rose water 1-1/2 tbsp
  • Ghee or vegetable oil for frying

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Cooking Directions

  1. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl),mix up the batter ingredients until smooth.

  2. Then add remaining water and 1/8 th tsp. of saffron powder, and whisk until smooth.

  3. Set aside for about 2 hours to ferment.

  4. Whisk thoroughly before use.

  5. Stir the syrup over moderate heat until the sugar is dissolved

  6. Just before the syrup is ready add saffron and cardamom powder.

  7. Heat oil in a deep pan.

  8. Put the batter into a pastry bag with about a ¼ inch opening, if it is too dry to squeeze out, mix in a bit of water.

  9. Deep fry each jalebi until golden brown.

  10. Remove, let the oil drain off, then soak in syrup for a minute

  11. Take the jalebi out of syrup and serve hot.

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Comments posted by users for Jalebi recipe:

  1. Salam, I have found many people use ammonia in jalebi and samosas for crispiness, but i can't found ammonia on any onlineshopping website and market nearby my house in karachi, can i have the exact commercial name for this ammonia?

    on Jan 27 2021 6:52AM Report Abuse ASAD ATTARI
  2. gfhjfghfgfghf

    on Dec 10 2014 9:54AM Report Abuse GHGH
  3. Salam, my jalebis truned out v tasty but they were bit rubbery... Can u tell me why ?

    on Jul 17 2014 12:09AM Report Abuse RABEL.SAQIB
  4. Aqeel tahir, KhanaPakana cooking website has no affiliation with any celebrity chef or TV channel. You will have to add approximately 3 tsp Ammonia to 6 kg flour.

    on Dec 4 2011 3:10PM Report Abuse KP SUPPORT TEAM
  5. hi dear chef i ask you last time about jalebi.....but you didn't reply it...please reply.

    on Dec 3 2011 7:24PM Report Abuse AQEEL TAHIR
  6. hi. dear chef i would like to make 6 kg of flour. so how many spoons of sodium and ammonia should me put in the flour and water.....please reply me

    on Nov 30 2011 8:19PM Report Abuse AQEEL TAHIR
  7. Aruna, the right consistency of the Jalebi batter leads to perfectly fried Jalebis. Add water gradually taking care the batter isn't too thick or too thin. The batter should be smooth and flowing.

    on Oct 30 2011 7:22AM Report Abuse KP SUPPORT TEAM
  8. hollow.i try this recipe but dint turn out turn out flat i just wone konw why?

    on Oct 30 2011 12:31AM Report Abuse ARUNA
  9. Archana, if you are sure that your batter is too thick to flow, you can gradually add a little water while mixing. It is advisable that you use proper measuring cups and spoons to be precise with the measurements. You have to put the fried jalebis in a strainer to allow the excess oil to drain off and let the jalebis cool down slightly. Then you can put the warm jalebis in warm sugar syrup for soaking. Putting the hot jalebis in hot sugar syrup can make the jalebis fall apart.

    on Sep 26 2011 9:47AM Report Abuse KP SUPPORT TEAM
  10. dear chef,i m trying this receipe for the first time. i like jalebi very much. but like to try it at home. when i put jalebi in syrup, d syrup should be cold or hot? or should i put hot jalebi in hot syrup? pls reply me. can we add water in the batter after fermantation if batter is thick?

    on Sep 26 2011 6:44AM Report Abuse ARCHANA
  11. Jay Shree Chander, please add water gradually while mixing the batter. When the batter turns smooth enough to flow and is still thick enough to stay together, then STOP. Don't add any more water. I don't know what sort of sauce bottle your were using. If you still intend to use a bottle, then use a squeezer with a narrow nozzle or please use a pastry bag. If you don't have a pastry bag at home. Then take a fine quality of plastic bag, fill the batter in it, squeeze the batter down to a edge, extract all the air out and tightly twist the bag to keep the batter well set on a edge side. Now cut a bit of the edge of the bag with a pair of scissors and use it to pip the Jalebi batter.

    on Sep 23 2011 11:16AM Report Abuse KP SUPPORT TEAM
  12. HiMy mixture was so perfect..i used a sauce bottle to make the jalebi' just did not work out....the batter dropped into the oil like bhoondies.....was so dissappointed...but the taste was there...please help

    on Sep 23 2011 9:03AM Report Abuse JAYSHREE CHANDER
  13. Hot and Crispy

    on Aug 21 2011 5:31PM Report Abuse SYED ALI
  14. jalebi

    on Apr 25 2011 3:30PM Report Abuse MAHADI

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