Golden and crispy homemade jalebis: a sweet delight cooked with purti vanaspati oil

October 14, 2023

Experience the joy of making “Golden and Crispy Homemade Jalebis” – a beloved Indian sweet treat. Cooked to perfection in Purti Vanaspati oil, these saffron-infused jalebis are a delightful indulgence, perfect for any occasion.


– 1 cup all-purpose flour (maida)

– 1/2 cup yogurt

– 1/4 teaspoon baking soda

– 1/4 teaspoon turmeric powder (for color)

– 1 cup sugar

– 1/2 cup water

– A few saffron strands

Purti Vanaspati oil for deep frying




Prepare Batter:

– In a mixing bowl, combine all-purpose flour, yogurt, baking soda, and turmeric powder.

– Add a little water at a time and mix until you get a smooth, thick, and lump-free batter.

– Allow the batter to rest for 30 minutes to ferment.


Sugar Syrup:

– In a saucepan, mix sugar and water, and heat it on low-medium flame.

– Stir until the sugar dissolves completely.

– Add saffron strands for flavor and color.

Simmer until you achieve a sticky, one-string consistency. Keep it warm.


Frying Jalebi:

– Heat Purti Vanaspati oil in a deep pan on medium heat.

– Pour the batter into a squeeze bottle or a ziplock bag with a small hole in one corner.

– Carefully pipe the batter into the hot oil, forming a spiral or pretzel shape.

– Fry until they turn golden brown and crispy. Ensure even cooking on both sides.


Soaking Jalebi:

– Remove the fried jalebis from the oil and drain any excess oil.

– Immediately dip them into the warm sugar syrup.

– Allow them to soak for 1-2 minutes, turning them gently to ensure they absorb the syrup.



– Serve the jalebis warm. They are best enjoyed fresh and crispy.

– Optionally, garnish with chopped pistachios or almonds for added flavor and presentation.

– Enjoy your homemade jalebis cooked with Purti Vanaspati oil, a delightful Indian sweet treat!


Note: Be cautious while working with hot oil, and ensure proper ventilation when deep frying. Always follow safety precautions.



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