How to make Kumaon Jalebi -

These jalebis are special – they have banana adding a special taste.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Semolina, Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Mithais

For more recipes related to Kumaon Jalebi checkout Raghavdas Laadoo, Sheera, Suji and Cocobnut Barfi-Cook Smart, Sheera-SKKhazana . You can also find more Mithais recipes like Churma Laddoo Lauki Burfi Kharpoli Shahi Gulkand Tukda

Kumaon Jalebi

Kumaon Jalebi Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 1-1.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kumaon Jalebi Recipe

  • Semolina 1 cup

  • Yogurt 2 cups

  • Ripe banana 1

  • Powdered sugar 1 cup

  • Gram flour (besan) 3 tablespoons

  • Green cardamom powder a pinch

  • Black pepper powder a pinch

  • Ghee for deep-frying


Step 1

Mix together semolina and yogurt in a bowl and set aside for an hour.

Step 2

Grind banana into a purée, add to the batter and mix well.

Step 3

Add powdered sugar, gram flour, green cardamom powder and black pepper powder and mix well.

Step 4

Heat ghee in a pan. Put the yogurt mixture into a piping bag and pipe out small jalebis into the hot ghee. Deep-fry the jalebis till golden and drain on absorbent paper.

Step 5

Transfer onto a serving plate 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.