Published On: Mon, Feb 20th, 2017



Maida – ½ cup

Baking Powder – ¼ teaspoon

Turmeric Powder  –  A Pinch

Corn Flour – 1 tablespoon

Cardamom powder – a pinch

Saffron – 6 strands

Ghee – 2 tablespoon

Curd – ¼ cup

Water – 1 cup

Sugar – ½ cup

Lemon Juice – 1 teaspoon



Take a bowl and combine maida flour, corn flour, baking powder, turmeric powder and curd. Also add ¼ cup water into the bowl. Mix well to make thick batter. Mix well to avoid the formation of lumps. Cover the bowl tightly and keep it about 1 day to ferment.

Then remove the lid, and stir well using a spoon. It should have sticky and dropping consistency.

Pour this batter into an empty ketchup bottle. And keep it aside.


Add sugar and water in a deep container, heat it over medium flame. Cook until the syrup reaches in 1-string consistency. When it reaches 1- string consistency, add cardamom powder, saffron strands and lemon juice into the pan. Mix well. Remove the pan from the flame.

The syrup is ready. Kept the syrup in low flame to keep it warm.


Heat oil and 2 tablespoons of ghee in a frying pan. When oil is ready, make round jelabis by squeezing the bottle and moving it in the circular motion starting from the centre towards the outside to make coil shape.

Deep fry it until it changes golden in colour and crispy. Remove it from the oil. Drain out the oil and put it into the warm sugar syrup. And keep it for about 2 minutes. Then take the jelabi out of sugar syrup. Jelabi is ready.

Serve the jelabi hot or warm.



Photo Courtesy : Google/ images are subject to copyright



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