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“I'm putting this recipe here for safe keeping. Another fantastic sounding recipe from the book "Mangoes & Curry Leaves". I can't wait to try these. Please note that prep time doesn't include the 6 to 8 hour rest time.”
15 jalebis

Ingredients Nutrition


  1. In a bowl mix the flour and yogurt together. Add a little water at a time making a thick, smooth, heavy batter, but you don't want it runny.
  2. Set it aside, covered, for 6 to 8 hours. This can be done up to 24 hours in advance.
  3. When ready to cook, make the syrup by adding water and sugar and bringing to a boil. Let simmer for 5 to 10 minutes and then keep warm over very low heat.
  4. Heat vegetable oil to about 325 degrees.
  5. Cut a small hole in a heavy plastic bag. Stir the sugar and salt into the batter and then transfer some of the batter to the bag.
  6. Squeeze the batter out of the bag and into the hot oil using a continuous circular motion. Make sure to leave gaps between he coils for more even cooking. You can make about 3 coils.
  7. After about a minute, turn it over and let the other side cook until well browned. Flip back to the first side to finish browning. They should be a rich brown in color and a little crispy.
  8. Using a slotted spoon, transfer the jalebi to the warm syrup, and then immediately flip over and remove.
  9. Serve hot or warm within half an hour of frying.

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