Recipe: Jalebi


If you've ever wondered if you can deep fry pure sugar in butter then meet our new best friend, Jalebi. It's an amazing Indian sweet treat that you will definitely only need one of.


  • 140 g plain flour
  • 120 g bio yoghurt
  • 100 ml cold water
  • 1 pinch turmeric
  • 400 g caster sugar
  • 600 ml water
  • 50 ml milk
  • 1 generous pinch saffron
  • 300 g ghee to fry
Make the Batter

Step 1

Make The Batter

Mix the plain flour and yoghurt together in a bowl with a wooden spoon. Slowly add in the water until you have a paste that is fairly smooth. Cover and leave overnight in the fridge.

Make the Syrup

Step 2

Make The Syrup

Place the sugar and water into a deep saucepan and heat until the sugar dissolves and the mixture bubbles. Optional step: Pour in the milk, stir and wait for the milk foam to rise to the surface and scoop it off. Sprinkle in the saffron and bubble the mixture for 10 minutes or so until it becomes much thicker, then leave to one side, but keep warm.

Cook the Dough

Step 3

Cook The Dough

Place the dough into a mixer with a dough hook and knead for 10 minutes with ½ a teaspoon of ground turmeric. Heat the ghee in a pan to about 160-180ºC. Transfer the batter to a squeezy bottle then squeeze into rings into the ghee. Cook for 1-2 minutes on each side so that they turn golden and are slightly crisp. Scoop out of the ghee, allow to drip of excess oil, then submerge into the sugar syrup for a few seconds before picking out and leaving to cool on a tray.


Step 4


Best eaten whilst fresh and still warm! Makes loads!

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