Kesari Jalebi: Simple Homemade Recipe

If you love a sweet that’s bright orange, crunchy on the outside and juicy inside, Kesari Jalebi is the answer. It’s a festival favorite and easy to pull off in a regular kitchen. Grab a bowl, a pan, and let’s get cooking without any fancy gadgets.

Ingredients You'll Need

Here’s the basic list. You’ll need 1 cup all‑purpose flour, 2 tbsp rice flour (or cornflour), 1/4 tsp baking soda, a pinch of turmeric for color, 1 cup plain yogurt, and enough water to make a smooth batter. For the syrup, use 1 cup sugar, 3/4 cup water, a few saffron strands, 1 tsp rose water, and a squeeze of lemon juice. Oil for frying rounds it off.

Step‑by‑Step Instructions

1. Mix flour, rice flour, baking soda, and turmeric in a bowl. Add yogurt and water, whisk till the batter is thin, like a pancake batter. Let it rest 15 minutes – this helps the gluten relax.

2. Meanwhile, make the syrup. Combine sugar and water, bring to a boil, then add saffron, lemon juice, and rose water. Simmer for 5 minutes until it’s sticky but not hard. Keep it warm.

3. Heat oil in a deep pan over medium heat. Test a drop of batter – it should rise quickly. If it’s too hot, lower the flame.

4. Pour batter into a squeeze bottle or a plastic bag with a small hole. Pipe spirals into the hot oil, starting from the center and moving outward. Fry a few seconds, then flip and fry the other side until deep orange.

5. Lift the Jalebi with a slotted spoon, let excess oil drain, and immediately dunk it in the warm syrup for about 20 seconds. The syrup will soak in, giving that classic juicy bite.

6. Remove and place on a plate. Serve hot, or let them cool for a crisp texture. A sprinkle of crushed pistachios adds crunch and color.

Tip: If the batter feels too thick, thin it with a splash of water. If it’s too runny, add a touch more flour. Consistency is key for the right shape.

Storing Jalebi is simple. Keep them in an airtight container for up to two days; they stay soft inside and crisp outside. Reheat briefly in a pan if you want them warm again.

Variations are fun too. Swap saffron with cardamom for a different aroma, or drizzle a little honey for extra shine. Some people add a pinch of black salt to the syrup for a subtle tang.

Now you have a batch of Kesari Jalebi ready for festivals, gatherings, or just a treat with tea. The process may look elaborate, but once you try it, you’ll see it’s just batter, oil, and syrup – nothing more.

Enjoy the bright orange spirals, share them with friends, and feel proud of making a classic Indian sweet at home.