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  • 2 cups of All-Purpose Flour (Maida)
  • 1 1/2 cup of Sugar
  • 1/2 cup of Buttermilk or Sour Curd
  • A pinch of Saffron or Red Food Color
  • Cooking Oil (for deep frying)
  • 1 tsp. of Warm Ghee
  • Cardamom Powder (Ilaichi Powder) (for dusting Jalebis when done)
  • Powdered Sugar (for dusting Jalebis when done)

1) Mix together 1 cup of all-purpose flour and buttermilk to get a smooth batter, Add water if necessary only! Keep it aside overnight at room temperature.

2) The next morning, mix in the remaining all-purpose flour and ghee. Set aside. Make a stringy syrup with enough water and the sugar and let it cool.

3) Add the saffron/food coloring and mix well. Bring the oil to smoking point. Pour the batter in concentric circles to get a spriral shaped jalebi. Fry until crisp and golden brown.

4) Dip in sugar syrup for about 1/2 a minute and take it out. Serve on a platter, dusted with cardammom powder and powdered sugar.

Tip: Leftover Jalebis can be refrigerated.
Preparation Time: 10 Minutes (excluding overnight fermenting time)
Cooking Time: 30 Minutes
Degree of Difficulty: Medium
Recipe Category: Sweets/Desserts
Recipe Ethnic Group: Pakistani
Recipe Requested by, Uzma Khan (U.S.A.)