Deep fry Jalebi زولبیا



  • 1 cup All Purpose flour (1 cup = 100 gram)
  • 1 tablespoon yogurt
  •  1 teaspoon Cornstarch (cornflour)
  • 1 teaspoon instant yeast
  • 1 teaspoon oil
  • 1/8 teaspoon Cardamom powder
  • 1/8 teaspoon Saffron (powder)
  • 1/2 teaspoon sugar
  • About 1 cup of lukewarm water
  • Oil to fry


  • 1 cup sugar
  • 1 cup water
  • 1/8 teaspoon cardamom powder
  • 1/8 teaspoon saffron (powder)
  • 1 tablespoon Rose water
  • 1 teaspoon of lemon juice

(The size of teaspoon in this recipe  قاشق مربا خوری)

Add one cup of flour into the bowl,

Add one teaspoon instant yeast,

Add one teaspoon Cornstarch (cornflour),

Add half a teaspoon sugar,

Add 1/8 teaspoon Cardamom powder,

Add One teaspoon Oil,

Add 1/8 teaspoon Saffron powder,

Add one tablespoon Yogurt,

Pour one cup of lukewarm water,

Mix well all the ingredients,

Cover and put it in a warm place, let the batter rise until double, about 2 hour2,

After fermenting batter will be little lacy,

Use an empty bottle needle tip,

Fill the Jalebi batter into the bottle,

Heat the oil in a suitable pan (I used olive oil),

Squeeze the Jalebi batter out in the hot oil in a pretzel shape,

Fry the Jalebis until golden on both sides,

put them on a paper towel, then directly transfer Jalebis into the warm syrup,

making Syrup:

Pour one cup water into a pan,

add one cup Sugar,

add 1/8 teaspoon Saffron powder,

add 1/8 teaspoon cardamom powder,

add one tablespoon rose water,

add one tablespoon lemon juice,

Boil all together for about 30 min over low-medium heat,

Transfer Jalebis into the warm syrup, Let them soak in the hot syrup for a few seconds and take out,

sprinkle with sesame seeds,


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