Jalebi

By: Manjula Jain

April 2, 2007

Serving : 3 people
Total Time :25 minutes

Rate this recipe:

3.80 from 5 votes

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Jalebi, Crispy Juicy Sweet

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.

Jalebi Sweet

Ingredients

For Jalebi Batter

  • 1/2 cup all purpose flour maida, plain flour
  • 1 tsp besan gram flour
  • 1/2 tsp yeast
  • 1/2 tsp oil
  • 1/2 tsp sugar
  • 1/3 cup lukewarm water (as needed)

For Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1/8 tsp crushed cardamom
  • few strands saffron
  • 1 tsp lemon juice

Also need oil to fry

Instructions

Making the Batter

  • Dissolve the yeast in warm water and let it sit for about five minutes.
  • Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
  • Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

Making the Syrup

  • Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

Making Jalebis

  • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
  • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
  • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
  • Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
  • Serve hot. Enjoy! 

Notes

Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Serving Suggestion
In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
Jalebi Sweet

Jalebi, Crispy Juicy Sweet

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
3.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Fermenting time 1 hour
Total Time 25 minutes
Course Dessert
Cuisine Indian
Servings 3 people

Ingredients
  

For Jalebi Batter

  • 1/2 cup all purpose flour maida, plain flour
  • 1 tsp besan gram flour
  • 1/2 tsp yeast
  • 1/2 tsp oil
  • 1/2 tsp sugar
  • 1/3 cup lukewarm water (as needed)

For Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1/8 tsp crushed cardamom
  • few strands saffron
  • 1 tsp lemon juice

Also need oil to fry

Instructions
 

Making the Batter

  • Dissolve the yeast in warm water and let it sit for about five minutes.
  • Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
  • Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

Making the Syrup

  • Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

Making Jalebis

  • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
  • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
  • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
  • Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
  • Serve hot. Enjoy! 

Notes

Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Serving Suggestion
In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
Keyword All Time Dessert, Breakfast, jalebi
Tried this recipe?Let us know how it was!

Comments

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    Siddharth dilawri
    June 18, 2022 at 1:48 am

    I just made this!! My Wife and I both LOVED this recipe. thanks

    Amena Khan
    May 29, 2019 at 3:58 pm

    5 stars
    I have been making your jalebis since 2009 and almost every year since… It has given so many people so much joy… Wish you all the best!

    Remya
    April 9, 2019 at 5:12 am

    Hi Manjula Ma’am,

    I am regular follower of you. Its been 7 yrs since I am following your recipes. Everytime when it comes out well, I thank you from the bottom of my heart.
    You are an amazing cook and a coach too.
    Today I tried your jalebi recipe , was successfully. Jalebi is my husband’s favourites, I was so happy to see it come out so well. Thanks a lot.
    I especially love your small tips and tricks. That really helps a lot. Thanks a lot for helping so many ppl like me to bring out awesome dishes.

    Regards
    Remya Praveen

      Manjula Jain
      April 20, 2019 at 5:00 pm

      thanks, you made my day and put a smile on my face.

    Naharika Yadav
    February 7, 2019 at 9:19 pm

    4 stars
    Crispy deliciousness bathed in sugar syrup! Beautiful pictures. Thanks For Sharing

    Lovely
    May 24, 2018 at 5:35 am

    I have tried it, and taste very well. Keep it up good work!

    Brij mohan sharma
    December 23, 2016 at 2:56 am

    thanks…

    Wow!
    Awesome information about Jalebi. its wonder full and I really enjoyed it.I share it with my friends

    Jyotsna
    October 24, 2016 at 10:01 am

    Thank you so much for wonderful tecipe.About how many Jelebis will make with these portions?. Would like to make these for Diwali.

      Manjula Jain
      October 24, 2016 at 10:45 am

      Jyotsna, about 12 Jalebi

    sakina
    June 30, 2016 at 4:18 am

    Hello aunty

    Can we keep batter more than a hr

      Manjula Jain
      June 30, 2016 at 11:21 pm

      Sakina, after it is fermented keep it in refrigerator

        Divya
        October 10, 2016 at 8:50 am

        For how many days the jalebi batter can be kept??

        It should be kept in fridge or outside??

          Manjula Jain
          October 10, 2016 at 9:02 pm

          Divya, for not more then a day in the fridge

    Rishi
    April 11, 2016 at 6:44 am

    Dear Manjula Aunty
    I am from Sri Lanka and came across your website today.
    Love your way of teaching and it made me want to try your Jalebi recipe .
    I did two batches, one batch with treacle and one batch with your sugar syrup.
    Added lemon and cardamom to both.
    Came out really well.
    Thank you!
    Warm regards
    Rishi

      Manjula Jain
      April 12, 2016 at 12:06 am

      Rishi, Thank you, I like to hear that

    Shammin
    February 6, 2014 at 7:48 pm

    Made this a few months ago for Eid and took it to an aunt’s house. Left out the cardamon powder and saffron as I didn’t have it.
    It was a huge hit and another aunt who doesn’t like store bought ones as they’re too sweet for her, loved these.
    Thank you!

    elizebeth
    December 16, 2013 at 1:22 pm

    love the recipe
    but will you please give me some substitute to yeast or how to make it at home please
    waiting for your answer…..

      Ramani
      August 9, 2016 at 6:48 pm

      Please use 2-3 Tablespoons of Yogurt/curd and 1 Tablespoon of Baking Powder instead of Yeast.

    sravanthi
    November 26, 2013 at 7:42 am

    pls tell the items where we find yeast

    Madhuri
    October 10, 2013 at 8:08 am

    Is there anything you could do to fix a crystallized Jilebi?

    uma
    September 18, 2013 at 3:46 am

    can I do Jalebi without yeast because I could not find yeast in UK.
    thanks

      Amrita
      October 28, 2013 at 2:49 pm

      Hi Uma,
      Yeast is pretty easy to find. You would find it in Tesco. Tesco has home brand as well as other brands too. Look for it in baking section.

    rubina
    July 21, 2013 at 11:05 pm

    Dear Manjuladi,

    Thanks for uploading all the great but easy to do recipes. I just did your jalebi recipe with success. I added some rosewater as well. Thanks again.

    Regards.

    Rubina

    kavitha
    January 10, 2013 at 2:08 am

    Can I substitude saffron with something else? I couldn’t find it in Australia.

      Manjula Jain
      January 10, 2013 at 5:56 pm

      kavitha,
      Do without saffron.

    masala kaprui
    January 4, 2013 at 4:36 pm

    thank you munjula my mom is making this tomorow!

    Mayuri
    October 25, 2012 at 12:16 am

    Hello aunty, I tried this recipe and it turned out to be amazing!!! very crispy.. We are staying in malaysia and was missing jalebi in dussehra so made it….This just made our day.

    nafeeza
    September 4, 2012 at 12:07 am

    Hello mam, wt can i use instead of yeast is there any replace

      Nasrin
      September 6, 2012 at 4:41 am

      Nafeeza u can use yogurt but u have to keep longer may be overnight. It’s batter u use yeast . So Jalebi is ready in 1 hr and 30 minute or may be less then that time. Hope this answer is work for u.
      Have a nice day!
      – nasrin

    Aminul, Dhaka
    August 11, 2012 at 2:33 am

    Hi! We tried you jilabi recipe in Ramadan. Thnx a lotfor your humble efford.

      manuji
      October 2, 2012 at 3:20 pm

      you are welcomeing baby

    RESHMA MCHHABRIA
    July 31, 2012 at 4:23 am

    DEAR MAAM ,
    THANNK YOU IMMENSELY FOR SHARING THIS WITH US. I AMA MOM WHO ALWAYS WANTS HOME COOKED FOOD FOR HER CHILDREN .YOUR WEBSITE IS A BOON TO ALL OF US.GOD BLESS YOU

    Saamia
    July 25, 2012 at 10:26 am

    Thankyou for the recipe!!it turned out to be a hit…My family requests me for this and it dissappears in no time….I love it too!!

    Thanks again for the recipe.

    Umama
    July 21, 2012 at 3:16 pm

    Thank you auntie for your wonderful recipe! Yesterday was the first month of Ramadan and I made jalebi with your recipe for Iftaar (breaking fast). They came out real jelabies and were very delicious! I love your recipes and thanks again for sharing them with us!

    Umama

    Sabina
    July 20, 2012 at 8:41 pm

    Can I use plain or self raising flour?

      Nasrin
      September 6, 2012 at 4:43 am

      You have to use plain flour call All purpose flour or Maida but not self rising.

    bhavi
    June 18, 2012 at 2:10 am

    good recipe manjula aunty, but wanted to know whether there is an alternative used instead of yeast while making the dough, because i’m not use to yeast so please let me know about an alternative that can be used instead of yeast

    thank you
    bhavi

    Amita
    June 17, 2012 at 11:35 pm

    Hello Manjulaji,
    I love your recipes and detailed style of presenting.
    Just wanted to ask if I can prepare the Jalebis one day in advance and thn dip them in sugar the next day.. will they turn soggy if I fry them one day in advance.
    Thanks.

      Manjula Jain
      June 18, 2012 at 10:30 pm

      Amita
      Make Jalebies in advane and dip in hot syrup when you are ready to serve.

    nafeeza
    June 8, 2012 at 2:08 am

    nice recepie. can i use curd instead of yeast. pls suggest me

    Khushi
    May 4, 2012 at 12:45 pm

    Hi,thanks a lot aunty,,made wonderful jalebies with your recipie,could you tell me about the consistency of the jalebies
    Thanks in advance

    estika devi
    April 29, 2012 at 7:21 pm

    very nice the way you teach us how to cook

    Swati kathuria
    March 9, 2012 at 9:51 pm

    Hi manjula aunty,
    i will surely try dis at home bt in your recipe you didn’t use curd…
    Jalebi can be made without curd..

    Sadaf
    March 4, 2012 at 10:12 pm

    I would love to make jalebis at home. However, I was wondering which type of yeast you have used. It seems you have used active dry yeast. I have only instant yeast at home. Can I use that instead ?

      Manjula Jain
      March 5, 2012 at 1:29 am

      Sadaf
      instant yeast will work.

    mafi
    January 25, 2012 at 10:05 am

    Hi Manjula Aunty. how are you? your recipes are so good. I just love them. I made Jalebi for the first time today,from your receipe and My jalebi’s turned out very well. Thank you soo much Manjula Aunty.Love u soo much.

    amtul
    January 8, 2012 at 12:52 am

    With reference to the above questions, I am Amtul and I proofed the yeast for 5 minutes and mixed it with the batter and got better results. Thanks a lot!!!

    amtul
    December 30, 2011 at 8:40 am

    Hi aunty. Are you are using the rapid rise yeast or the active dry yeast? I am from India (Hyderabad), so did not find the rapid rise yeast in the grocery store. I proofed the active dry yeast and the batter u know kind of got very thick and my jalebis did not come out very well.
    I would like to ask that if i proofed the dry yeast, then it should be how much time and how much yeast should i use for 2 cups of maida? Thanks a lot. Your recipes are great!

    Angel
    November 5, 2011 at 5:05 am

    Hello Manjula,..
    Your recipes are mouthwatering!..
    Just wanted to know..ie, that if I want the jalebis to be coloured, then how and when should I do it?…
    Thanks..please do reply..
    Take care…

    Nadili
    October 21, 2011 at 3:03 pm

    THANK YOU MANJULA!!!!!!

    rashida
    October 11, 2011 at 4:10 am

    Hello manjula aunty. Lovely website and your recipes are so great. I just love them. I would liket o know if aunty used instant yeast for the jalebis. Also the list of ingredients for the syrup shows 1 tsp lemon juice but the video says 1 tbsp. I would like to know how much lemon juice is it. thank you for such great recipes

      Manjula Jain
      October 11, 2011 at 7:05 am

      Rashida, One tsp.

    Aditi
    October 7, 2011 at 11:00 am

    For making Jalebis is ther any other alternative for Yeast?

    nidhi malhotra
    October 7, 2011 at 9:09 am

    Thank you sooo much Manjula Aunty !!!
    My jalebi’s turned out very well..Luv all you recipes…

    Thanks !!

    carmen
    September 5, 2011 at 6:51 am

    Hello from Romania and are especially fond of Hindi movies, which treats heart problems.
    So I learned a lot about your country. so I found and Jalebi. Because the recipe that you posted it and with a little cardamom and saffron running after day one to do it. Thanks and wish you God bless
    Carmen

    nilofa
    August 26, 2011 at 9:38 am

    can u plz tel mee wicht flour

      Manjula Jain
      August 26, 2011 at 10:05 am

      Nilofa,
      All purpose flour also known as plain flour or in hindi Maida

    Palini
    August 19, 2011 at 1:09 pm

    Hello!! 😀 Are they suppose to be crispy or soft inside? I like mine to be soft,, so what should I do?

    simar
    August 3, 2011 at 5:15 am

    Hi aunty can we i dont have yeast can we omit the use of yeast or replace with anyothr ingredients plz reply

    Sharmi
    July 27, 2011 at 10:35 pm

    hi aunty,

    the jelabi looks yummy, i need a tip i like to send my jelabis to my friend thru courier, it will take only one day to reach .does jelabi gets spoil while sending ?.kindly help me to know that please

    PriyaDarsheni
    July 21, 2011 at 2:31 pm

    Hi Aunty, these jalebi’s were awesome.
    Thank you so much.
    One doubt I want more orange color in my jalebi. Can I use Orange food color in this?

    Shabi
    June 23, 2011 at 4:58 am

    Hello Aunty,

    Is it necessary to soak jalebi’s in hot syrup? I tried to make jalebi..but it was all messy. Please let me know.

    devi
    June 21, 2011 at 4:48 pm

    Aunty is it possible to make without besan flour?

      Manjula Jain
      June 21, 2011 at 5:10 pm

      Devi,
      Yes

    rehana
    June 20, 2011 at 8:18 pm

    manjula aunty instead of yeast can we take baking soda

    shobha
    June 3, 2011 at 8:32 pm

    aunty i want to make jalebis can i use wheat flour instead of all purpose flour

    thanx

    shobha

      Manjula Jain
      June 3, 2011 at 11:17 pm

      Shoba,
      For Jalebi you need to use all purpose flour.

    shobha
    June 3, 2011 at 8:30 pm

    Hello Aunty,

    I like your all recipes,they are simple and easy.Aunty I have one question
    can i use wheat flour instead of all purpose flour.

    thanx

    shobha

    Marwa
    April 19, 2011 at 1:51 pm

    hi aunt i am from egypt but ilived in bombay for a while and i really miss indian food so thanku for giving me the chance to be able to make it at home. I have a question most of the other recipes add yoghurt to the jalabi recipe but u dont so does that make a difference i mean does it tase better when u dont add yoghurt?? Thanks.

    bindhya
    February 28, 2011 at 8:49 am

    hi aunty thanks for the recipe.i have one doubt how to make it thick and juicy.? pls tell me.

    Archana
    February 4, 2011 at 2:52 am

    Hi Aunty………………….
    I am from Mumbai……..I just love your receipes. your receipes are easy and simple……..
    Thanks alot……

    Mazee Africa
    October 28, 2010 at 8:51 am

    Bhabhi,

    I tried it but it was all soggy please help bye.

    Nimi
    October 22, 2010 at 7:42 pm

    Hi, I tried making jalebis, when I fried them they came out perfect but after soaking in syrup when I tried it wasnt crunchy and tasted dried. Would you tell what have I gone wrong.
    Thank you

    Liane Albert
    September 28, 2010 at 4:10 am

    Anjum,
    Yeast will have a big impact on the flavor and taste of such items / recipes.
    In this regard, it’s probably always best to follow the recipe accordingly and not to substitute.
    Good luck and I suggest trying again.
    Liane

      Anjum
      September 30, 2010 at 9:27 pm

      Hi Liane Albert,

      Thanks for letting me know.. Will try this one more time and will share my experience…

    Anjum
    September 26, 2010 at 11:59 pm

    Hello Aunty

    I have tried jalebi 2 days back.. Actually my recipe taste gud, but didnt taste like shops jalebi.. I added baking soda instead of yeast.. the other things i just followed the same as urs.. I was really disappointed cos of this… Will yeast has so much impact on this recipe…?

    Theo Guridi
    September 9, 2010 at 7:30 am

    instant search is not working at all, it ends up does not do anything and also gives you a blank screen are you experiencing a similar problem

    Shubh
    June 2, 2010 at 3:19 pm

    Manjula aunty this is an awesome recipe… will try it today and let u know..:) thanks for sharing… Can u share the recipe for making choorma… my friend who is from kutch…made it and i loved it. Please share when u can

    Liane
    May 25, 2010 at 6:31 am

    Radha – are you using fresh / new oil when you are frying the jalebis? Sometimes if you are using “old” oil that has been stored in the refrigerator after using it for previous frying – that might be the reason why or maybe the oil was rancid perhaps because you had it stored outside or it might have just gone bad?? …. just a thought. I hope this was helpful.
    I’ve had an occasion where after I’ve fried something in my deep fryer – I stored the oil in the refrigerator – then after reusing the oil on another ocassion – it didn’t taste right. Although I never would fry pakoras or veggies and then use that same oil to fry something sweet…..

    radha
    May 24, 2010 at 1:55 pm

    Hello Aunty

    I just tried your jalei recipe. Came out very gud. Just one query, it has taste of oil. Could you pls tell why ?

    Thanks
    Radha

      Shubh
      June 2, 2010 at 3:17 pm

      Radha… it may be due to the type of oil u used. Always use vegetable or canola oil… and fresh one only. Dont overheat the oil….

    sapna
    May 10, 2010 at 4:55 pm

    hii aunty. i have one question. if i want to kept the jalebis for some time without adding it in sugar syrup…. for how much time dese kept good

    N.S.
    May 7, 2010 at 5:11 pm

    Hello aunty! I LOVE your site!! You really explain everything in detail, which helps new cooks like myself try out delicious recipes. THANKS a lot and I hope you continue adding new videos on here 🙂

    sapna
    May 7, 2010 at 10:12 am

    hello aunty
    i have tries the recipe of jalebi. it comes out very tasty and crispy.its really yummy. god bless u aunty.

    F
    April 22, 2010 at 5:54 pm

    Hi,
    using yogurt to ferment the batter sounds great. can you tell me if wholewheat flour instead of plain is going to work?
    thanks

      Manjula Jain
      April 23, 2010 at 12:23 am

      Hi F,
      Sorry, whole wheat flour will not work.

    Michelle
    April 4, 2010 at 4:24 pm

    Bless you Manjula! Ive been wanting a Jalebi recipe for ages! Wonderful! YUMMY! Namaste to you, from Lapland, in Finland! x

    Soledad
    March 29, 2010 at 11:17 am

    Hi,I’m from Peru South America, and I love Indian food, how do I sustitute besam. Thank you.

    negeena
    March 10, 2010 at 12:35 pm

    hello Aunty, i tried it for my family it came very good, just wanted to know if i have to make more how much more yeast and lemon juice do i have to add. thanks so much. waiting for your reply. 🙂

    Roochita
    February 26, 2010 at 3:03 pm

    that’s a wonderful recipe! I want to try but have a question…If I fry the jalebies and keep it for few hours. Then soak it in hot syrup before I serve them, will they taste the same as compared to freshly fried?

      Manjula Jain
      February 26, 2010 at 3:07 pm

      Hi Roochita,
      That should work.

        Roochita
        February 26, 2010 at 3:34 pm

        Thanks Aunty!

    Tanvi
    February 25, 2010 at 4:15 pm

    Hi Aunty,

    I used your base receipr but i used curd and baking powder instead of yeast or rising the batter.
    I fermented the batter for 2 hours.
    Jalebis turned out excellent!.
    People like me who do not like the smell of yeast can try this variation.
    Thanks

      Jaya
      February 25, 2010 at 5:14 pm

      Tanvi, please give us the measurements you used of each so others can do the same. Thanks.

        Tanvi
        February 26, 2010 at 8:46 am

        Hi Jaya,

        You can use 1/4 cup plain curd mixed with 1/4 cup cold water.Just add 1 pinch of baking powder.Beat the batter so that all lumps are removed. Even instant results are quite good if u dont have time to ferment.
        Thanks

          Bhumika
          May 24, 2011 at 12:10 am

          Hi Tanavi,

          I recently came across this blog. I want to know that can I substitute baking powder with soda. Please guide.

          Thanks

    Nikita
    February 20, 2010 at 1:59 pm

    Can you use instant yeast?? how?

    Deepa
    February 1, 2010 at 10:03 pm

    Aunty..
    I tried the recipe and jalebi turned very good…and crispy too…
    Thank You…

    hekmat
    January 26, 2010 at 6:28 pm

    my jelibi is kind of softh i dont know what is the ploblem why they are softh

    Magpie Ima
    December 18, 2009 at 9:07 pm

    Greetings–I just wanted to let you know that this Jewish girl is making her family jalebi for the last night of Chanukah! Thanks for the recipe and the excellent video.

    Reshma
    December 11, 2009 at 7:13 am

    Hello Aunty,

    I will not get yeast powder in paris. pls give me another solution…

    abc
    December 8, 2009 at 12:25 pm

    Hello Manjulaji

    Which type of yeast needs to be used? Active Dry?

    Latha
    December 8, 2009 at 3:21 am

    Hi aunty,
    All ur recipes r awesome i tried many…Could u pls tell me can i make the jalebi without yeast also…..

    Thanks a lot

    Smriti
    November 10, 2009 at 11:13 am

    Hi Manjula aunty,
    one word for this recipe:AWESOME.
    My friend and next door neighbor suggested your website and made it too for me. I never thought I could make such good jalebis..Thanks to her for shring and tons of thanks to you too.
    Thanks…

    Priya
    October 28, 2009 at 8:52 am

    Hi,
    Is it possible to g9ve us the oil temperature as shown in a candy thermometer?
    rgds,
    priya

    Pyari
    October 27, 2009 at 4:51 am

    What kind of flour is gram flour? Is that self raising flour?

      Jaya
      October 27, 2009 at 10:46 am

      Gram flour is the same as chickpea flour. It is not self-rising.

      Manjula Jain
      October 27, 2009 at 3:33 pm

      Hi pyari,
      Gram is like the chickpea, you can substitute the chick pea flour but it is not the same.

      Jaya
      October 27, 2009 at 4:18 pm

      Hi Aunty, I always thought gram flour (besan) was made from chickpeas. What dal is it made from?

        Manjula Jain
        October 27, 2009 at 5:17 pm

        Hi Jaya,
        Basen is made with kala chana after removing the skin.

    pooja
    October 15, 2009 at 7:01 am

    Dear Aunty
    regards
    i made jalebi recipe n used yeast for first time…all i had was brown colored like mustard seeds n i fermented for 1n1/2 hour but jalebi came out soft…plz plz tell whr i went wrong

    Arti
    September 8, 2009 at 3:43 pm

    Hi Anty..
    Jalebi recipe is awesome I tried it today and it came really very very good and we all enjoyed lot..It was crisp and yummy..
    Thanks

    maham
    September 6, 2009 at 11:28 pm

    hiiiiiiiiiii !!!!!!!!!!!!!!!!!!!!!!!!!!!!!=)^ | ^(=
    _

    shorna
    August 14, 2009 at 2:23 pm

    thank u for ur recipes, now i can surprise my friends

    Upasana
    August 14, 2009 at 9:57 am

    Aunty,

    I tried jalebi recipe last sunday,it came out really well,me n my husband enjoyed it a lot..It was yummy n very crisp.

    Thank u aunty..

    tahmina
    July 19, 2009 at 8:22 am

    thks

    Anuradha
    July 14, 2009 at 1:03 am

    Really enjoy browsing through your site and look forward to trying out some of these divine recipes.
    Just a question–what type of yeast do you use in this and the bhatura recipe?

    Shighufta
    July 1, 2009 at 12:24 am

    hey
    i really liked ur recipe
    it was really crispy and sweet yummy

    Thanks 4 sharing

    Sneha
    June 29, 2009 at 8:42 pm

    Thank you for your jalebi recipe. My husband loves jalebis. But I didn’t know how to make them. now i will use your recipe and make him jalebis.

    Charusheela
    June 21, 2009 at 8:17 pm

    Jalebis & Pineapple cake recipe was prepared nicely.Thank you Aunty

    Manisha
    June 21, 2009 at 10:04 am

    Hi Manjulaji, I looked at your Jalebi video and am really inspired to try them out… however i have one question regarding the yeast… which brand do you use/prefer. I see a bottle of yeast in the video but not able to see the brand or the name. I have packets of yeast at home – 2 types- one is rapid rise and the other the regular type. Which one to use for this recipie?

    Please let me know at your earliest convenience, I want to make them for my son. and myself too 😉

    Thanks!

    rubina anees
    June 16, 2009 at 2:58 am

    Hi Manjula:)

    I Live in karachi,pakistan,I Love your jalebi recipe & your website also, i make your jalebi recipe daily,today also.

    Anshul
    May 8, 2009 at 1:36 pm

    Can I use dry yeast instead of fresh yeast?

    the jacob's
    April 28, 2009 at 4:40 pm

    hi manjula,
    we just wanted to tell you that we love your website! you have awesome recipes. i just made jalebi for my husband, he is from India. he misses home and the sweets from home, and i also made him gulab jamun. thanks and keep up the good work. cant wait to see the mango ice cream recipe you have, i made some mango ice cream but the texture didnt turn out right.

    thanks,
    jacob family

    john
    April 21, 2009 at 12:42 pm

    aapki jalebi recipe bahut accha hai!! main angrezi hu, lekin main hindi sikh raha hu. i am making this for the second time, brilliant recipe!!

      Jaya
      April 21, 2009 at 3:40 pm

      Good job with the Hindi. For “hu” you should use “hoon” as it is the conventional way of spelling it in English. Some Hindi books use spellings like “hu” that are not a conventional transliteration of Hindi to English. I don’t know why they do it, but I have seen it in Hindi tutorial books here in the US.

        john
        April 27, 2009 at 3:29 pm

        yes as per a phonetical translation indeed you are right, but as per my course it is translated as hu. but the ‘u’ has a straight horizontal line above, then a wavy line above that.. indicating an elongated sound, and a nazalised sound… unfortunately it is not possible to get such a symbol up here, and too inconvenient. in the same sence, the ‘i’ in mai (main) is also nazalised, having a wavy line above it (~) .. thanks 🙂

          Jaya
          April 27, 2009 at 4:59 pm

          Yes, I know exactly what you mean with “hu” and the squiggly line. I follow the convention used in India and wish that some of the authors of Hindi books (usually non-Indians) did not dilute it with these new variations as it creates confusion and makes it harder to pronounce unless you study up on the author’s legend for pronunciation. Anyhow, continued good luck with your learning. 🙂

    Shahnaz
    April 11, 2009 at 7:07 pm

    Hi Manjulaji:
    Thanks for this simply awesome recipe; I don’t have enough word in my store to express my gratitude to you. As I mentioned before you are amazing, your recipes are like magic; never failed.
    Jelebi is one of our favourite sweet. I always thought it can not be made in home only be bought from the store. But with surprise I found out today ” I made it!”. I am so happy to see perfect jelebi on my dish!
    Thank you again and very best wishes for my favourite cook!

    soniya
    March 29, 2009 at 4:48 am

    Dear Auntie Manjula!

    Thank you for your amazing website. I am (also) writing from Norway, where you’ve apparently have made a huge fan base. 🙂 just wanted to ask you a little question. I’ve learned that you should let the dough ferment for as long as you can. Even a day or two…that of course makes “smell” a problem, is that the reason you dont want the batter to ferment for long or is it because of other reasons. In that case,-what is the reason?

    Thank you again for your website.

    jyothi
    March 26, 2009 at 4:51 pm

    how to store jalebi crisp like store for long time

      Jaya
      March 26, 2009 at 5:24 pm

      Home made sweets will not keep as long as the store bought ones in many cases because the store bought ones often are made with some type of preservative and home made ones are not.

      How much time is a “long time” that you want to keep these? A week? A month? Longer?

    Krishna
    March 17, 2009 at 6:27 am

    Hi Manjula Aunty,

    Can I use instant yeast for this? If yes, do I have to dissolve it in warm water for 5 minutes?

    Thanks,
    Krishna

    Anitha
    March 15, 2009 at 9:41 am

    Hi Gitta,
    I live in Stavanger in Norway and where do you live. I am Jalebis today and then will make it for Ugadi,south Indian festival on March 27th. Thank you so much Manjula aunty for your recipes.I was always scared to try sweet recipes but now I am very confident with making sweets and this would not be possible without YOU.Thanks.

    Gitta
    March 13, 2009 at 7:16 am

    Hi Manjula:)

    I’m adopted from India and live in Norway. I love your Jalebi.
    I’m going to make them for my daughters birthday. We tested them out today both with and without the syrup. Delicious!

    Love your website:)

    sara
    March 12, 2009 at 1:28 pm

    Hi
    I tried the jalebi’s it came out good . My husband loved it ,thankyou for the recipe.

    Shruti
    March 11, 2009 at 9:24 pm

    Hi Aunty

    I tried this awesome recipe and it was surprisingly yummy.
    Thanks a lot for helping us.
    U rock Aunty!!!

    Anu
    March 11, 2009 at 8:56 am

    The jalebis look tempting. I always thought they will be difficult to make, but it looks simpler after watching your video… I will surely try them!! Thanks for sharing.

    Hiral
    March 8, 2009 at 2:10 pm

    Hello Aunty,

    I made the Jalebi’s and they came our simply wonderful. My family enjoyed it very much. I love the fact that your measurements for your recipes are almost perfect. I have become your biggest fan now.

    Thank you so much for sharing all your recipes.
    ~Hiral~

    Akila
    March 6, 2009 at 7:25 am

    Hello Aunty,

    Iam Akila.Iam in wisconsin.I want to make jalebis for my sons 3rd birthday party.I tried yeserday for sample.It cameout well.Everything was good,it was crisy sugar coating was correct but i was able to taste the oil when i ate them. I didnt have basen flour so i used rava for getting the crispness.What could be the reason for the oily taste in the jalebo.

    It would be so greatful if you could devote some time in replying back.

    Thank you so much for posting so many delicious recipes ….

    Regards,

    Akila

    richa
    March 4, 2009 at 8:51 am

    Hi Manjula ji,
    I like ur recipes and u don’t believe i tried almost a 80% recipes from ur site.
    Thanx a lot for all ur efforts.
    Could u please post a recipe of rajastani dish DAL BATI for me.

    Thanx

    JASMINE
    February 24, 2009 at 1:18 am

    hi manjula jee………..

    why should we add yeast,,…….coz usually yeast is not added..can we make without yeast ..coz that also may not make the jalebis crispy….

    Madhavi
    February 19, 2009 at 11:16 pm

    Hello Manjula Aunty,
    I like ur website a lot and it is really nice and informative…I like the way u explain each recipe and I am reminded of my mom.Your website has really helped me a lot since I got married recently and moved to Singapore.I have tried most of u r recipe and it has come out really well . Today I tried Jalebi and it came out well , but was thick .We like it thin and crispy.Can u pls let me know what could be the reason.

    Richa
    February 19, 2009 at 5:38 pm

    Hi Manjula Aunty,

    I have recently started cuking & got to know about ur site..All the recipes are simple & amazingly delicious. please help me to know how to make yeast at home as I dont like the yeast available at shops .

    Thanks
    Richa

      Jaya
      February 19, 2009 at 8:07 pm

      I don’t think you can make yeast at home unless you have a science laboratory. Why don’t you like the store bought yeast?

    sunaina
    February 18, 2009 at 5:14 am

    I tried jalebis…they were very crispy..but why do we have to put lemon juice?? as i dint like the taste of lemon juice. i prepared the syrup again w/o lemon juice but the sugar separated after it got warm…

    also i had put exact 1/3 cup water…so i think while making it was too tough to squeeze it out i think more water should have been there

    thank u so much for easy recipe

      Syaznahanne
      September 28, 2009 at 11:45 pm

      Hi Sunaina
      Some other recipes seem to have used rosewater instead of lemon juice
      Perhaps as a aroma enhancer
      Hope i helped ^^

    rubina
    February 6, 2009 at 5:06 pm

    can you please move to my building in apart 521 its empty. i want you there because i stay hungry everyday i wanna eat
    YOUR FOOD… anyways bye i have to go eat…..

    razeea
    January 14, 2009 at 7:35 am

    Hello Manjula Aunty

    It’s just by chance I came accross your site.Thank you so much for sharing these treasures with us . I am originally from Mauritius but lots of the dishes specially sweets are similar. Wish you all the best for 2009

    Regards from Germany!

    Razeea

    sonal
    December 27, 2008 at 8:34 am

    hi manjula auntu i just found out about your website i really liked your recipe . i tried your recipe for jalebi. when i made ir was nice and crunchy. but next morning it was not crunchy. it was soggy. what would be reason any tips please.my email address is rudrasjp@yahoo.com

    shivani
    December 17, 2008 at 12:27 am

    namaste manjula aunty,
    i tried ur recipe,and the jalebis were great!!!thanks for the wonderful recipe.
    shivani

    Ranjitha
    December 5, 2008 at 3:35 am

    Hello Manjulaji,
    I tried the jilebi recipe ,came out fantastic . i would like to thank you for the special tip of using the ketchup bottle. It was crunchy and yummy as you said
    Regards,
    Ranjitha

    Jaya
    November 26, 2008 at 6:48 am

    Barkha, baking powder and yeast are not interchangeable.
    Yeast packets are easy to find in the baking section of grocery stores. Do check the date on them. You won’t get good results with old yeast.

    falguni
    November 25, 2008 at 8:58 pm

    hi,

    i had been experimenting on jalebi recipes since quite sometime, but none can be more perfect than this one…

    just right on first trial, absolutely crisp & sweet..

    my family loves jalebi & after coming to US, it was like an “endangered sweet” as none of the indian stores carried a decent stock..

    i am so glad i tried this recipe & it turned out just perfect..

    next time for a special occasion, im going to fry the jalebis in ghee, dip them in saffron favored syrup & garnish with slivered nuts..

    thanks for the lovely recipe, Manjulaji you are a genius !!!!

    Barkha
    November 24, 2008 at 3:12 am

    hi manjula aunty,

    can we use baking powder instead of yeast for jalebi ?

    iris
    November 20, 2008 at 12:57 am

    Dear Manjula;

    Yesterday I made the jalebi’s…they turned out great!
    I made them for my children and husband,together with some anisseedmilk.
    They loved it!! I am very glad it wasn’t so difficult,I will surely make it again soon!
    Also because it looks great!Thank you Manjula!,greetings from holland,Iris.

    Priya
    October 13, 2008 at 6:36 pm

    Hello Aunty,

    I Love You. I really do. You remind me of my mum. She looks like you. I miss my mum and I watch all your videos as if I am learning from my mum. You are great. I am here in Australia and my mum is in India. Your videos help me and be at ease.
    Thanx a lot.
    With Regards

    Priya

    Jaya
    October 11, 2008 at 7:40 am

    Hi Meettu,
    Saffron gives color and flavor. If you don’t have it, just omit it. You will get flavor from the cardomom as well.

    If possible, buy a small container of it from the Indian grocery store because it does add a nice dimension to sweets.
    Jaya 🙂

    meettu
    October 10, 2008 at 1:50 am

    Hi Manjula Aunty,
    Can I avoid saffron from the recipe??? What is the purpose of adding saffron???

    Savitha
    October 9, 2008 at 11:58 am

    Thank you aunty for the quick response…I was planning to make it today for Dusshera…Wish you a Happy Dusshera…

    Manjula Jain
    October 8, 2008 at 5:08 pm

    Hello Savita,
    Yeast should be 3/4 spoon

    Savitha
    October 8, 2008 at 4:18 pm

    Hello Aunty, I tried the jalebis and it turned out great..i want to double the quatity so can I just go ahead and double the measurements …and also can yeast also be doubled in measurement ?..thanks in advance…

    Savitha
    October 5, 2008 at 5:34 pm

    Hello Aunty, Do you have the recipe for Dhoklas?..if you could add that too it would be great..Thanks in advance..

    Savitha
    October 5, 2008 at 5:31 pm

    Hello Aunty, I made jalebis today, followed the exact recipe and it was absolutely mind blowing, my husband loved it soooooooooooooooooooo much, its his favourite sweet..Thank you so much…

    Neha
    October 2, 2008 at 6:06 am

    hi manjula aunty,

    can we use baking soda instead of yeast for jalebi ? lemme know please bacause i want to make jalebi on dashera.

    Suneeta
    September 21, 2008 at 1:38 am

    Namaste aunty I want to cook bati in steam how can go?

    Manjula Jain
    September 21, 2008 at 12:09 am

    Hello Gayatri,
    Yeast is one ingredient you can not increase proportionally, if you used 10 cuos of all purpose flour you just needed about 4 teaspoons of yeast. Sorry

    Gayatri
    September 20, 2008 at 7:22 pm

    Hi Manjula ,
    I live in USA and I have tried the Jilebi’s by watching your video.They came out very well .This recipe has become a major hit with our friends.I prepare it for birthday parties since kids love it.I love the way you demonstrate the recipies,explaining minute details…..reminds me of my mother.
    I have a question.How much yeast should we use if we want to prepare double the quantity?Should we increase it propotionately?Since ,I made about 200 jilebis and when I left the paste for 1 hour ,it was overflowing….

    sharina
    September 12, 2008 at 7:59 pm

    hi aunty i was findin nice reciepes n easy cause im new at cookin i loved ur recp… cus they r easy n understanding … anyways thank u n pls keep teaching us
    love sharina
    tenerife , spain !

    Gunjan
    August 25, 2008 at 1:09 pm

    Hello Aunty,

    Thanks for such a lovely recipe.The jalebi’s came out very crispy and tasty. 🙂

    Jaya
    August 21, 2008 at 4:17 pm

    What did you use 10 Tablespoons of?

    Paadhui
    August 21, 2008 at 11:18 am

    I accidenty used 10 tableaspoons it was good still though. 🙂

    pm
    August 14, 2008 at 9:26 am

    Hi,
    Can we use Baking Soda/Baking Powder instead of yeast for the jalebis, Thanks.

    Aruna
    August 13, 2008 at 12:01 pm

    Thank you so much aunty.

    Manjula Jain
    August 12, 2008 at 5:12 pm

    Hello Aruna,
    As sugar and water comes to boil close the heat just make sure sugar is disolve. Do not boil syrup after one boil it will be to thick.
    Manjula

    Aruna
    August 12, 2008 at 1:05 pm

    Namaste Manjula Aunty,
    I have seen your jalebi recipe and I have a question about the sugar syrup. What should be the consistency of the sugar syrup for jalebis? Thanks in advance.
    Aruna

    Jaya
    August 7, 2008 at 1:36 pm

    Hi Rakhi,
    Cakes are not tecnhically an Indian food, although they are eaten in India, so I don’t expect them to be included here.
    If you type “eggless cakes” into the internet, you will get many replies. 🙂

    rakhi
    August 7, 2008 at 3:45 am

    Bengali Rasgulla is very nice i am jain don’t u have eggless cack recipes

    Bahia
    August 1, 2008 at 10:37 am

    Hi Manjula,
    I think all your receipies ara the best! well done.

    Sandhya Jain
    July 29, 2008 at 10:40 am

    hi manjula..I saw ur receipe of Jalebi..I’ll like to give you my opinion in making the Jalebi..This is ususally how I make it at home.. Instead of frying all the Jalebi’s and then dipping them in the syrup, its better if it is fried n immediately dipped in the syrup as the jalebi will taste more good.. I mean 1st make jalebi and immediately put it in syrup n make other jalebi, after that take out the jalebi’s from the syrup and then put the new jalebi’s fried in the syrup.. I liked your other recepies like potatoe yougurt gravy etc…

    Manjula Jain
    July 28, 2008 at 2:49 pm

    Hello Neeta,
    Gulab jamuns are often hard because the dough is not soft enough if needed add more milk to dough as needed. Gulab jamuns should be cooked on low heat.

    Neeta
    July 28, 2008 at 2:33 pm

    hello Manjulaji…1st of all thanks for such a tasty recepis…i have tried many & its was good everybody likes it my home. Recently i have tried gulan jamun it was tasty but they become little hard from inside pls. let me know where u was worng so next time i will take care of.

    Manjula Jain
    July 28, 2008 at 12:00 pm

    Hello Shweta, all purpose and plain flour is same.

    Shweta
    July 24, 2008 at 1:58 pm

    Hi Aunty..I am fan of your reciepies. Is that all purpose flour and plain flour i.e atta same? I want to try jalebis…Just need to get the yest.will tell u when i m done..

    Shehla
    July 22, 2008 at 12:52 pm

    Hi Auntie,
    I tried the jalebis today and they were fabulous.I just don’t have any words to tell you how great they tasted.I tried making jalebis once before but they didn’t turn out well,but your recipe is just wonderful.
    Thanks a Million.

    Surjeet
    July 19, 2008 at 9:46 am

    Hello Manjula. Just found your webiste by chance and was watching the Jalebi video with my daughter. Looks really easy, will try it in the next few days (need to get the yeast first!) Will let you know how it went. Surjeet, England. UK

    Joan Singh
    July 16, 2008 at 1:53 am

    I tried the Jalebis recently and I was happy it did work out for me. My daughter likes Jalebis and I always buy them for her. Now it’s so easy to make them. If you work with the exact amounts given for the ingredients you can’t go wrong.

    aswathy
    July 5, 2008 at 11:12 pm

    Thank you amma for sharing this great recipe. This is the first time my jilebi’s came out well. waiting more from you.

    aswathy

    Sumali
    June 27, 2008 at 7:55 pm

    Dear Manjula aunty,
    I happened to visit your website by chance and I am amazed to find that these yummy deserts can be so simple to make….wow! I just can’t wait to try them myself.
    Thank you for putting up this wonderful website….it will really help us to maintain our indian cooking habits here.
    Thanks,
    Sumali

    harsimrat
    June 25, 2008 at 8:54 pm

    i hav tried bengalli rasgulla ……….that was really yummmmmmmmmmmmmmmmmmmmmmmy……

    harsimrat
    June 25, 2008 at 8:52 pm

    thanx for jalebis . aunti , , , , i wana learn how to make veggie springrolls can u help me to do so

    julie
    June 21, 2008 at 2:36 pm

    i was lookingg through other recepies and some people put baking powder and yogurt how come you dont put it..

    rubina
    June 13, 2008 at 2:55 pm

    i love ur recipes . espically desserts. very simple n esay way n espically videos so we can wtach in practical how u make them. keep it up. very very apreciatable

    Shallu
    June 12, 2008 at 9:52 am

    Hi Aunti ji,
    I tried jalebi last saturday. It was really good. My friends and husband did not belive that i made it by myself.
    Thanks again for your good recipes.Its really usefull …..

    annie
    June 7, 2008 at 1:38 pm

    hy itz me annie..i become a big fan of u….and itz my daily routine to make sumthing frm u r recipies….

    MARTIN
    June 7, 2008 at 6:56 am

    you shold try adding salt to jalebi it will taste good

    Jonaki
    June 7, 2008 at 2:15 am

    Dear Manjula ji,
    I am from India. My daughter & I have become your regular fans since we have seen some of your videos! You are such a great cook and you demonstrate so well! Thank you so much! We tried the jalebis and they were v good! Is it possible to make them without yeast, since yeast is not so easily avaiable here? Also please could you give us your receipe for the Bengali sweet, ChumChum ?

    Ly
    May 31, 2008 at 10:24 am

    Very Nhammyyyyyy…jalebs…

    Ghanam Sankeri
    May 28, 2008 at 12:16 am

    Manjula…

    Awesome website with superb recipes..thank you so much..the demo in youtube made my life easy to understand..thanks …

    brendon
    May 26, 2008 at 12:34 pm

    where can u buy these, and what kind of syrup do you use

    Ozlem
    May 17, 2008 at 7:08 pm

    Hello, I am Turkish, I love Indian cuisine but I wasn’t successful with recipes. Then I saw your video recipes. You are EXCELLENT, BAR NONE. I tried most of your recipes. I cook more Indian food than Turkish 😉 I hope you publish a recipe book soon.

    Manjula Jain
    May 12, 2008 at 11:21 pm

    Hello Shahnaz, just use larger tip. thank you for sharing your experiment,

    Shahnaz
    May 12, 2008 at 6:44 pm

    Hi Mrs. Manjula:
    Trying your recipes almost everyday and obviously loving them. Now time to make Jalebi. If I want to do it thick and juicy what different I have to do?
    I made Rasmali, turned out excellent! I actually made the Rusgulla with twin sugar and the milk sauce of Rasmali with twin sugar for my diabetic friend and she just loved it. While I made the syrup I tasted the water for sweetness before adding more twin sugar, and this way it was perfect no bitterness. I am so happy for that. I got this confidence from you Manjulaji, not scared to experiment, it is kind of fun too.
    Best wishes for my favourite cook!!!!!

    sukh
    May 7, 2008 at 2:26 pm

    manjula ji u r so great…..it seems so easy with u…

    Nicole
    May 2, 2008 at 5:25 am

    Hi Aunty
    I tried your Jalebi recipie twice with rave reviws. thank you so very much. I wanted to add as I found my batter slightly thick I added a little youghurt and its water. It worked very well.
    I would like to request a recipie for Pedas. i hope you can demonstrate this for us.
    Once again Thank you

    priya
    April 30, 2008 at 6:14 pm

    Hello Manjula ji, It is really good to see recipes without onions and garlic..I am also jain and just love your recipes. I tried jalebi, my husband just loved it. Thanks a lot. For cabbage pizza, do I really need pizza stone? Thanks.

    Gagan
    April 30, 2008 at 4:05 pm

    hi mnjula aunti
    how r u,
    i like your recipies & speciually those easy ways in which u shows them
    manjula aunti can u tell us the recipi of making vegetable manchurian wih fried rice.my husband like that .i ll be very thankful to u.
    gagandeep

    Choche
    April 21, 2008 at 5:27 pm

    Namaste Mrs.Manjula
    I was always thinking of Jalebi’s to be a dish cooked by professionals only.I never knew it was so simple and can be home-cooked.Thank you so much.Im so excited to know that my favourite sweet is not only at any Indian store but also in my home just a preparation-time away.

    Manjula Jain
    April 19, 2008 at 11:15 pm

    Gram flour in hindi its known as BASEN and you can buy this on any Indian store

    rahmath
    April 19, 2008 at 11:05 pm

    i am very happy when i found ur site .now i am spending mamy hours on ur site.i saw one of my favourite recipy from ur site .i want to know what is gram flour, from where i got it.please reply me

    Nourhanne
    April 17, 2008 at 12:54 am

    I really love to watch you cook! I’ve seen many videos but yours are very helpful you don’t miss a step. Thank you very much for taking the time to share your recipes and ideas with us. You are a great inspiration…

    Shri
    April 16, 2008 at 4:03 am

    Aunty, I made these Jalebis and they came out so well. Thanks so much for the recipe. The videos help a great deal. Keep up the good work. Looking forward to more and more yummy recipes.

    Manjula Jain
    March 26, 2008 at 4:44 pm

    yeast is available on every grocery store.

    pankaj
    March 26, 2008 at 4:06 am

    i m really so excited to make it. but i don’t know what is yeast and from where i can get it.

    plz plz. tell me as soon as

    Mano
    March 15, 2008 at 5:10 am

    Dear Ms Manjula,
    Today I made the jalebis for the first time and they came out great. I followed your intructions and they came out really great. Everyone at home enjoyed it. In fact, it was not enough. I must make more next time! I would like to thank you from the bottom of my heart for sharing this great recipe with everyone.

    tinkle
    March 14, 2008 at 4:01 pm

    hi auntyji,
    i loved to see all my favorite recipes in ur website. i am a vegetarian and i feel at home when im watching ur cooking videos. Thanks for the lovely recipes.

    Bridget
    March 12, 2008 at 4:43 pm

    My boyfriend and I had these for the first time at a sitar concert we went to. I have been looking for this recipe everywhere, but couldn’t remember what they were called. I can’t wait to make these! My boyfriend will be so excited. Thank you so much for your wonderful webiste!

      Manjula Jain
      December 21, 2018 at 8:10 am

      Bridget, thank you

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