Jalebi Recipe without yeast | How to make jalebi at home


Probably the only Indian sweet that does not have to be a specific size and shape is the Jalebi. While all of us have seen and tasted the curly, crispy , and sweet  jalebi, it is the one sweet which we can try and make without the fear of “how will it look”.As long as it is cooked properly and tastes great, the Jalebi rules the roost. Celebrate this diwali with crispy and juicy jalebi.


Ingredients :

  • 1 cup maida or all-purpose flour
  • 2 tablespoon corn flour
  • 3/4 cup sour yogurt
  • 1/2 teaspoon baking powder
  • 2 tablespoon ghee
  • a pinch of turmeric powder for colour
  • 2 tablespoons oil, plus more oil/ghee for deep frying

For Sugar Syrup :

  • 1 cup sugar
  • 1/4 cup water
  • a few strands of saffron

Method :

  • Put maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl.  Combine all the dry ingredients well, until well combined.
  • Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the dosa batter.
  • Keep the batter aside for 24 hours to get fermented. If the weather is hot you can get the fermented batter in 10 to 12 hours.
  • Once the batter is fermented combine the mixture with the cut and fold motion.
  • Now pour the batter in the tomato ketchup bottles carefully.
  • To make the sugar syrup, boil the sugar with water and saffron in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
  • Heat the oil / ghee. Now squeeze the bottle and make round spirals with the batter.
  • When one side is partly cooked, turn over and fry the other side.
  • Fry till the jalebis are a light golden.
  • Then immediately drop the fried jalebis in the warm sugar syrup.
  • Dip and turn over so that both sides are coated with the syrup.
  • Serve jalebis hot, warm or at room temperature.


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