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Difficulty: Easy, Cook Time: 35 mins, Core Ingredient: Sugar, Servings: 4, Calories: 150

Description: A sweet syrupy deep fried until crispy jalebi dessert is perfect severed hot or cold after any good desi meal


1 cup All-Purpose Flour or Maida
2 tbsp. Corn Flour
¼ tsp. Saffron Strands crushed
¼ tsp. Turmeric
2 tbsp. Sour Yogurt
1 tsp. Quick Rise Yeast
½ cup Warm Water
1 tsp. Sugar
Oil for deep frying.

For the Syrup
1 cup Grated Jiggery
1 cup White Sugar
½ cup Water
1 tsp Lemon Juice
2-3 drops Rose Water
Saffron Strands and Cardamom Powder-1/4 tsp.(together)


In ½ cup of warm water, add the yeast and sugar and let sit for 5 minutes.

In a larger bowl, add the flour, corn flour, crushed saffron strands, turmeric and yogurt. Mix. Add the yeast mixture little by little to form a smooth paste. Cover and let ferment for 15-30 minutes.

In the meantime, in a pan, add the jaggery and sugar with water. Mix well and bring it to a simmer. It is should be of one thread consistency (important). This process will take anywhere from 10-15 minutes. Add the cardamom and saffron. Once done, squeeze ½ lemon juice and take it off the heat and set aside.

After the fermentation, the batter will be smooth. If it is too thick, add little water at a time, it should be pourable consistency, not too thin or too thick. Pour it in a Ziploc or plastic squeeze bottle. You can re- use, plastic sauce bottles too, works well.

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In a shallow pan add 2 to 3 inches of oil. Heat the oil making sure to keep it on medium, let it get hot.

Pipe and Swirl the batter with the bottle in the oil. It cooks fast, let it crisp on both sides and take it out and immediately transfer it into the sugar syrup. Quickly coat both sides and take it out and serve hot.

Leave us comment below and tell us what cool treat you’d like to see made-over!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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