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Deep Fried Batter Sweets (Jeleibi)

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Desserts Indian


  • 2 c Plain flour
  • 1/2 c Rice flour
  • 7 g Fresh compressed yeast or
  • 1/2 ts Dried yeast
  • 1/2 c Lukewarm water
  • 1/4 ts Saffron strands
  • 2 tb Boling water
  • 1 tb Yoghurt
  • Vegetable oil for frying
  • 3 c Sugar
  • 3 c Water
  • 1 tb Light corn syrup
  • Rose essence to flavour
  • 1 1/2 ts Liquid orange food colouring


Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir to dissolve. Put saffron strands in a cup and pour the boiling water over. Leave to soak for 10 minutes.
Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add tepid water to make up 2 1/4 cups. Stirring with a wooden spoon, add the measured liquid to the flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest for 1 hour. Batter will start to become frothy. Beat vigorously again before starting to fry jelebis. (While batter stands make syrup and leave it to become just warm).
Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figures of eight. Frying, turning once, until crisp and golden on both sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and boil hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from heat, allow to cool until lukewarm, flavour with rose essence (about 1.2 tsp of good quality essence is sufficient) and colour a bright orange with food colouring.
*Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How the syrup gets into the coils is a mystery unless you do some research on the subject.
I. Chaudhary Posted to EAT-L Digest 04 Jan 97
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Mon, 6 Jan 1997 10:12:25 +1000