Falahari Jalebis | How to make Falahari Jalebis

By Archana Bhargava  |  6th Oct 2016  |  
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  • Falahari Jalebis, How to make Falahari Jalebis
Falahari Jalebisby Archana Bhargava
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About Falahari Jalebis Recipe

It is one of our traditional sweet dishes, usually made with plain flour but here I have made it with Singhare ka atta.

Falahari Jalebis, a deliciously finger licking recipe to treat your family and friends. This recipe of Falahari Jalebis by Archana Bhargava will definitely help you in its preparation. The Falahari Jalebis can be prepared within 480 minutes. The time taken for cooking Falahari Jalebis is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Falahari Jalebis step by step. The detailed explanation makes Falahari Jalebis so simple and easy that even beginners can try it out. The recipe for Falahari Jalebis can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Falahari Jalebis from BetterButter.

Falahari Jalebis

Ingredients to make Falahari Jalebis

  • For the batter:
  • 1 cup Singhare Ka atta
  • 3 tbsp curd
  • Pinch of baking powder, if you don't eat baking powder during fasting then you can avoid it and can use soda or can ferment the batter a little longer
  • water as required
  • For the sugar syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 tsp lime juice or 1 tbsp milk to remove the impurities from the sugar
  • Take oil or ghee for deep frying
  • A squeezy bottle, a bottle which has nozzle as a lid

How to make Falahari Jalebis

  2. In a mixing bowl, put together singhare ka atta, curd and baking powder and mix nicely.
  3. Now by adding water little by little make a smooth but medium thick batter, there should be no lumps.
  4. Cover and keep it for fermentation for 6 - 8 hours.
  6. In a pan add sugar and water and cook on low heat.
  7. Add some lime juice or milk to remove the impurities from the sugar and prevent it from crystallisation.
  8. Cook the syrup until one string consistency is achieved.
  10. In a flat bottom pan heat oil or ghee on medium flame.
  11. Now pour the batter in the squeezy bottle and close the lid.
  12. Start making the jalebis by pressing the bottle gently giving the shape of a jalebi.
  13. Fry on low heat until they become brown and crispy by turning them at regular intervals.
  14. When done, take them out and immediately put them in the warm sugar syrup.
  15. After few seconds, take them out on a serving plate and serve.
  16. Always fry them in small batches so as to maintain the oil temperature.

My Tip:

The batter should be well fermented for good results. The sugar syrup should be warm neither very hot or cold while dipping the jalebis.

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