Urad Dal Jalebi - SK Khazana

Easy to make and an amazing dessert to impress your guests This is a Sanjeev Kapoor exclusive recipe.

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Urad Dal Jalebi - SK Khazana

Main Ingredients Split skinless black gram (dhuli urad dal), Yogurt
Cuisine Indian,Fusion
Course Desserts
Prep Time 5-6 hour
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Urad Dal Jalebi - SK Khazana

  • 1 cup Split skinless black gram (dhuli urad dal)
  • 2 tablespoons Yogurt
  • 2 cups Sugar
  • Saffron a large pinch off
  • for deep-frying Ghee
  • 1/2 teaspoon Green cardamom powder
  • 1/2 teaspoon Lemon juice
  • 1/2 teaspoon Baking powder
  • 10-12 for garnish Pistachios blanched, peeled and slivered
  • for garnish Rose petals dried crushed


  1. Soak Urad Dal in plenty of water for 4-5 hours.
  2. Drain and put the gram into a mixer jar, add 2-3 tbsps water and grind well. Add 1 tbsp yogurt and continue to grind. Add 1 more tbsp yogurt and continue to grind until the batter is smooth and of pouring consistency.
  3. Transfer this batter in a large bowl.
  4. Meanwhile cook sugar with 1½ cups water in a deep non-stick pan and bring it to a boil and continue to cook till sugar dissolves.
  5. While the syrup is getting ready whisk the ground batter for 5-7 minutes.
  6. Add saffron to the syrup and mix well, cook on low heat for 3-4 minutes or till the syrup reaches one string consistency.
  7. Heat sufficient ghee in a shallow kadai.
  8. Once the syrup reaches one string consistency, add green cardamom powder and lemon juice and mix well. Switch off the heat, keep the pan down and let it cool slightly.
  9. Add baking powder to the batter and mix well. Pour this batter in a jalebi cloth, bring the sides of the cloth to form a bundle. Squeeze the batter into the ghee to make spiral shapes. Deep-fry on low heat, turning jalebis occasionally, till they are golden and crisp. Drain and soak them in the sugar syrup for 1 minute. Make more jalebis with the remaining batter.
  10. Drain jalebis from the syrup and arrange on a serving plate, garnish with pistachios and crushed dried rose petals and serve.