How to make Kesari Jalebi -

Tasty and delicious sweet.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Saffron

Cuisine : Indian

Course : Mithais

For more recipes related to Kesari Jalebi checkout Balushahi, Ghevar, Gajar Ke Tukde, Ghevar . You can also find more Mithais recipes like Kala Jamun Mango Sandesh Coconut Burfi Pedas

Kesari Jalebi

Kesari Jalebi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesari Jalebi Recipe

  • Refined Flour 1 1/2 cups

  • Saffron 1 teaspoon

  • Sugar 2 1/2 cups

  • Saffron (kesar) a few strands

  • Ghee to deep fry


Step 1

Mix flour and soda bi-carbonate. Add water and make a smooth batter taking care that there are no lumps. Leave it overnight to ferment.

Step 2

Just before making the jalebis whisk the batter again, adding a little water if necessary to make the batter of pouring consistency. Boil sugar and two cups of water together for twenty minutes to make syrup.

Step 3

Dissolve saffron in warm water and add it to the sugar syrup. Take a very thick square cloth with a side measuring eight inches, make a three millimetre hole in the center, hold the edges together to make a bag.

Step 4

Pour the jalebi batter into this bag. Heat sufficient ghee to deep fry in a frying pan and pour the batter from the bag into the hot ghee in a circular shape making a couple of circles, one outside the other.

Step 5

Deep fry till golden and crisp. Drain and soak in the sugar syrup for five minutes. Drain and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.