27 October 2011

Jalebi - Diwali Wishes

Happy Diwali to all my dear readers!!!

Here I am with a crunchy juicy sweet to celebrate Diwali in style. Jalebi is known as the 'Celebration Sweet of India'.  It is served in almost all festivals be it national or regional.This sweet can be served hot or cold but my verdict is try it hot. It tastes THE BEST! 

This sweet was introduced in India by the Mughals. It was known as 'Zlebia' which was later replaced to Jalebi in India. In South India it is called 'jilebi'. 

I have always relished store bought jalebis but this time round was tempted to try my hand at making it. I was jumping with joy when it was a success. I really thought it was a task impossible as I have seen the mithaiwalas make jalebis and thought it could be done only with expertise. Really glad to have tried it.

Recipe Source: Largely adapted from Tarla Dalal

For Jalebi batter:
1 cup Plain Flour
1 tsp Bengal Gram Flour
½ tsp yeast
1 tbsp lukewarm water (to dissolve yeast)
1 tsp sugar
1 tbsp oil
2 drops Yellow food colour
2/3 cup water

For Sugar Syrup
1 cup sugar
1/2 cup water
Few strands of saffron
1 teaspoon of lemon juice

Oil for deep frying

Mix the plain flour and gram flour well.
Dissolve yeast in lukewarm water.
Mix the flour with yeast, sugar, yeast, food colour and water well so that no lumps remain.
Keep it aside for 10 minutes for batter to ferment.
At the same time start preparing the sugar syrup.
Boil the water and sugar till it is sticky or form strand consistency.
Lower the flame.
Add lemon juice and saffron. Mix well.
Heat oil in a wide pan (which is about 1 ½ inch deep).
The oil has to be of medium heat.
Fill the batter in a piping bag/sauce bottle.
Squeeze the batter into the oil forming concentric circles(about 2 inches in diameter).
Fry till golden on both sides.
Transfer it to the simmering syrup.*
Toss in the syrup with tongs till well coated and remove.
Serve hot.

The temperature of the oil is very important to make good jalebis. It should neither be less hot nor too hot.
The batter has to be of paste like consistency.
Make small jalebis if you are a beginner.
Make about 3 -4 jalebis at a time.
The lime juice is added to syrup to avoid crystallization.
*Switch off the flame of the syrup half way through the process of making jalebis else it will become too thick.



  1. Happy Diwali !! Jalebi looks perfect and very tempting clicks !!

    Ongoing Event - Festive Food

  2. Wowww.... looks absolutely perfect and tempting.. thanks for sharing dear :)
    Indian Cuisine

  3. looks yummy
    & Wish you a Happy Diwali!!

  4. very beautiful pics! hope u had a wonderful diwali!!!

  5. Happy Diwali..the Jalebis look so good...very festive and beautiful.

  6. Simply wonderful and yummy looking jalebis. Wish you a very happy Diwali.

    Hamaree Rasoi

  7. The jalebi has come out really well...Hope u had wonderful diwali with ur family.

  8. Jilebi looks like a bakery bought one..ur presentation is awesome..Happy Diwali to u.

  9. Wow! Looks amazing, very perfectly made! Happy Diwali to you :)

  10. Wow Rinku, Jalebi looks perfect. Remember that ad of little boy going back home for "Jalebis". I had that expression when I looked at your post.!

  11. Your pictures are classy as always.. Hope you had a great celebration.. you could also link this to our festival potluck event..
    Krithi's Kitchen
    Event: Serve It - Festival Potluck

  12. Beautiful Beautiful Rinku darls!!!! nicely captured!

  13. Woww irresistible jalebis..Happy diwali wishes Rinku..

  14. Perfect looking jalebi....Happy diwali dear....

  15. perfectly made, luv the history u shared. Happy Diwali!

  16. Wow...those jalebis look perfectly adorable....and soooo mouth-watering!

    Vegetarian Cultural Creatives

  17. They look picture perfect ~ juicy,sweet n completely devourable!

  18. Wonderful and mouth watering jalebis. Feel like having it now. Very beautiful presentation.

  19. wow..tempting and mouth watering jelabi...presentation is also perfect..


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