Monday, June 21, 2010



1 cup all purpose flour
2 tbsp gram flour (besan)
1/2 cup warm milk
1 tsp yeast
1tbsp sugar
1 tsp saffron threads

Oil for deep frying

1 cup sugar (for the sugar syrup)


Dissolve yeast & saffron in warm milk & set aside for mins.

Mix the milk mixture with the flour, gram flour & 1 tbsp sugar to form a free flowing (but not too thin) batter.
Set the batter aside in a warm place to ferment for an hr.

After it ferments pour the batter into squeeze ketchup bottles ( I used a squeezeable honey bottle ) . Squeeze batter into hot oil in the form of coils.

Deep fry till light golden.

Soak prepared jalebis in warm sugar syrup for 10-15 mins & remove.

Sugar  Syrup

Dissolve 1 cup sugar in 1 cup water. Boil for a few mins till it starts to thicken a little & turn off the heat.

Serve warm.

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