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Instant Ghee Jalebi!

These sweet snacks are made by frying batter into spiral shapes which are then coated with syrup. Jalebis are sort of like American funnel cakes but these are eggless made with only a few basic ingredients. This is one of the most popular desserts in India and is enjoyed equally across all the Indian states. Traditionally it is made by fermenting the batter for a long period of time. but this recipe is without fermentation and quick and easy. Jalebi and Rabri( check the recipe) are one of my favorite combinations of desserts.


For Batter:

  • 2 cups all-purpose flour

  • 1/2 cup greek yogurt or hung yogurt

  • 2 tablespoons melted ghee (clarified butter)

  • 4 tablespoons cornflour/cornstarch

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 and 1/2 cups of water

  • few drops of edible yellow food coloring

For frying:

  • 2 cups ghee or clarified butter

For sugar syrup :

  • 2 cups sugar

  • 2 cups water

  • few strands of saffron

  • 1/2 teaspoon cardamom powder

  • few drops of edible yellow food coloring

  • Juice of a lemon ( so the syrup does not get crystallized)

For garnish:

  • Chopped pistachios

  • Few strands of saffron


  • In a large mixing bowl, add all-purpose flour, cornflour, greek yogurt, ghee, salt, baking soda, food color, and water. Make a smooth thick batter. This batter has to be perfect consistency - not too thin or too thick. Keep it aside and let the batter rest for 15 minutes.

  • In the meantime, let's make the sugar syrup: Add sugar and the water to a pan and boil for about 10 minutes on medium-high heat or until the syrup reaches a sticky consistency. Add lemon juice, cardamom powder, food color, and saffron strands and mix well. Turn off the heat and keep it aside.

  • Transfer the prepared batter to a squeezable bottle or piping bag.

  • Heat Ghee in a frying pan for frying on high heat.

  • Squeeze the bottle or the piping bag in a spiral shape to make jalebis in the hot oil.

  • Turn the heat down to medium-high and fry jalebis on both sides until they become golden color and crispy.

  • Immediately transfer the hot jalebis from oil to the warm sugar syrup and soak for a minute and transfer to a dry plate.

  • Repeat the same process for all batches of jalebis.

  • Enjoy the hot jalebis with yummy chilled Rabris!

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