Preparation info

  • Difficulty


  • Yield: approximately

    100 pieces

Appears in

Ingredients U.S. Metric %
Bread flour 8 oz 250 g 50
Pastry flour 8 oz 250 g 50
Plain yogurt 4 oz 125 g 25
Water 12 oz 375 g 75
Powdered saffron ¼ tsp 1 mL
Water 6 oz 185 g 37.5
Total weight of batter 2 lb 6 oz 800 g 237%
Water 1 lb 12 oz 800 g
Sugar 1 lb 12 oz 800 g
Saffron 1 tsp 5 mL
Ground cardamom ½ tsp 2 mL
Rose water 1 fl oz 15 mL




  1. Sift together the bread flour and pastry flour into a bowl.
  2. Beat the yogurt until smooth.
  3. Mix the first quantity of water into the yogurt.
  4. Stir the yogurt mixture and the saffron into the flour. Mix until smooth.
  5. Stir in the second quantity of water to make a batter.
  6. Strain
  7. Let the batter stand several hours or overnight.

Preparing the Syrup

  1. Combine the water and sugar in a heavy saucepan. Bring to a boil.
  2. Boil until the sugar is completely dissolved and the syrup reaches 230°F (110°C) when tested with a sugar thermometer.
  3. Remove from the heat and stir in the saffron and cardamom.
  4. When the syrup has cooled but is still warm, stir in the rose water.

Frying and Finishing

  1. Before frying, reheat the syrup until it is hot. Set aside.
  2. Fill a squeeze bottle with batter. The opening of the squeeze bottle should be about in. (3 mm) across, about the same as a ketchup squeeze bottle.
  3. Heat frying fat to 350°F (175°C).
  4. With the squeeze bottle, drop the batter into the fat in tight spirals 2½–3 in. (6-7 cm) across.
  5. Fry on both sides until very lightly browned.
  6. Remove from the fat and drain on absorbent paper for 1 minute.
  7. Drop the jalebis into the warm syrup. Leave in the syrup for 2–4 minutes, then remove and drain.


For a less expensive version, omit both quantities of saffron. Instead, color the batter and syrup pale orange using red and yellow food colors, if desired.