How to make Jalebi - SK Khazana -

Deep-fried flour spirals, soaked in sugar syrup

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : refined flour, sugar (चीनी)

Cuisine : Indian

Course : Desserts

For more recipes related to Jalebi - SK Khazana checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Sufi Malpua Mango Baked Yogurt Golgappa Espresso Shots Rasmalai Tiramisu

Jalebi - SK Khazana

Jalebi - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 10-15 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Jalebi - SK Khazana Recipe

  • refined flour 1½ cups +

  • sugar 2 cups

  • milk 1 tablespoon

  • A large pinch of saffron

  • A pinch of green cardamom powder

  • Ghee for deep frying

  • Chopped pistachios to sprinkle

  • Milk to serve


Step 1

Take 1½ cups refined flour in a bowl, add 1½ cups water and beat with hand for 15-20 minutes to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for 12 hours.

Step 2

Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously. Add milk, mix well and bring it to boil. Discard the scum that will rise to the top.

Step 3

Add saffron and green cardamom powder and mix well. Cook till the sugar syrup reaches one string consistency.

Step 4

Add the remaining flour to the fermented batter and mix well with your hand.

Step 5

Heat sufficient ghee in a kadai on medium heat. Pour the fermented jalebi batter in jalebi cloth and pipe the spirals directly into moderately hot ghee and deep-fry till crisp.

Step 6

Drain and soak in sugar syrup for 5-10 minutes. Remove from the sugar syrup and place them on a serving platter. Garnish with pistachios and serve warm with milk.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.