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This is one sweet that is beloved of all Indians North to South,East to West.it is available in exactly the same taste and appearance every where.
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Specifications of Jilebi


1.All Purpose Flour(Maida)
2.Cane Sugar
3.125gms.Plain Butter Milk(thick Lassi)
4.2.5tbsp.Saffron Threads(Kesar/Zaffran)
5.1.5 tbsp.Lemon Juice
6.2tsps.Ghee(Clarified Butter)
7.1 cup Water
8.500gms Ghee(Clarified Butter)for deep frying


1.   Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

2.   Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

3.   Set aside for about 2 hours to ferment.

4.   Whisk thoroughly before use.

5.   Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

6.   Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

7.   Deep fry them until they are golden and crisp all over but not brown.

8.   Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

9.   Leave for at least 4-5 minutes so that they soak the syrup.

10.Take the jalebi out of syrup and serve hot.

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