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Ingredients

How to make it

  • Making the SYRUP :
  • Add 2 cups of water to the sugar and a pinch of food colour and make syrup of right consistency. Add cardamom powder and rose essence. Keep it on low fire on one burner.
  • In a pan , heat oil for deep frying .
  • Put some batter in the Icing Pipe with round nozzle .
  • Press the pipe directly over the hot oil so that the batter will come out.
  • For JHANGIRI , make a circular motion of your hand , so that the batter drops into the oil in circular shape , keep on making small rounds along the sides of the circle so that it looks like a pretzel and of cookie size .
  • For JALEBI , just make two three circles , closer to the size of small cookies .
  • Fry till it turns crispy .
  • Remove them from the oil and drop atonce into the hot syrup.
  • Hold it down for 1 to 5 mins .
  • Remove it from the syrup .
  • Serve HOT , WARM or CHILLED .
Jalebi   Close
Jhangiri ready to be soaked   Close
Jhangiri   Close
Jhangiri done with thick cake nozzle   Close

Reviews & Comments 4

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    " It was excellent "
    kidaria ate it and said...
    Lovely recipe! There is this local indian restaurant I used to frequent-they serve these sweets with your lunch order.
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    " It was excellent "
    dee ate it and said...
    I love these. I am with you on the few day older ones that get so filled with the syrup.. so YUM!
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    " It was excellent "
    midgelet ate it and said...
    I love these and make similar American version of funnel cakes.
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    " It was excellent "
    angieaugusta ate it and said...
    ur jalebi sounds great.why dn't you use ur pink colour? heheheeee
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