Recipe by rangapeach
READY IN: 1hr 10mins


  • 14
    teaspoon sugar
  • 1
    teaspoon yeast
  • 12
  • 1 34
    cups pastry flour
  • 14
    cup rice flour, plus
  • 2
    tablespoons rice flour
  • 1 12
    cups water
  • 2
    cups sugar
  • 1 13
    cups water
  • 14
    teaspoon cream of tartar
  • 3
    drops orange food coloring (OR 2 drops yellow, 1 drop red food colour)
  • 1
    teaspoon kewra essence or 1 teaspoon rose essence
  • light oil, for frying


  • Dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
  • Let stand until frothy.
  • Meanwhile, beat pastry and rice flours with 1 1/2 cups water.
  • to a smooth batter.
  • Add the yeast mixture and beat again.
  • Let the batter stand overnight, lightly covered.
  • It will ferment slightly.
  • Beat it frothy before using.
  • It should be thin enough to pour in a continuous stream.
  • Dissolve the 2 cups of sugar in the remaining water.
  • Heat it over medium heat and add the cream of tartar and food colouring.
  • Cook the syrup to the soft ball stage.
  • Let it cool to lukewarm and stir in the essence.
  • Using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
  • Have ready a large cooling rack set over a baking sheet.
  • Put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
  • Squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
  • Fry until lightly golden,turning once.
  • Drain the jalebi on sheets of paper towel.
  • While still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
  • Repeat the process of frying and draining and dipping and dripping until the batter is used up.
  • these can be eaten hot or cold.