Become a master chef by yourself and try Shahi Jalebi

Shahi Jalebi


Recipe for making Jalebi:

  • Flour - 3/4 cup
  • Rice powder - 1/4 cup
  • Sour yogurt - 1/2 cup
  • Lemon juice - 1 tablespoon
  • Cornflower - one and a half tablespoons
  • East - 1 tablespoon
  • Sugar - 1 teaspoon
  • Soda - 1/4 teaspoon
  • Saffron color - 1/4 teaspoon
  • Light hot water - 1 cup (or more - as needed)
  • Bason- 1/3 cup
  • Ghee - 1 tablespoon
  • Saffron - 1/4 teaspoon
  • Pesto nuts Almonds - Finely chopped 


1. Spread all the ingredients together.

2. Then slowly add light hot water.

3. The concentration of the mixture should be noted so that it is as thick as tomato ketchup.

4. Once the mixture is well coated to make jelly yeast, store it in a warm and dry place in your kitchen (if possible in a wooden cupboard) for 2-3 hours.

5. Beat the jellies well to smooth the yeast.

6. Then mix the besan in portions with the mixture.

7. Light hot water can be added if the mixture needs to be thickened like tomato ketchup.

8. Then fill the Jalebi with yeast in a specially made handkerchief and leave it for 10 minutes.

9. Prepare sticky sugar syrup and add ghee and saffron to it.

10. Then take the oil in the frying pan. Heat the oil over medium heat and fry in a frying pan.

11. Jalebi should be turned upside down and fried slowly.

12. When the Jalebi is fried, remove it from the frying pan and dip it in sugar syrup.

13. Wait a few minutes for the Jalebi sugar syrup to absorb.

14. Then serve with hot Jalebi pesto nuts and garnished with chopped almonds.   

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