IMAGE ©Shibi Thomas - FlavzCorner

Jilebi

Name: Jilebi
Total time: 1 h 30 min
Yield: 12 SERVINGS | 2 jilebis per serving*
Ingredients: 1 cup all purpose flour; 4 tbsp corn flour/corn starch; 1/4 tsp baking soda; pinch of salt; 4 tbsp plain yogurt; 1/2 cup + 1 TBSP water; 11/2 cups sugar; 3/4 cup water; 2 tsp lemon juice; 4 green cardamom pods/cardamom seeds; 6-8 drops orange/yellow food color; Vegetable Oil to fry

a sweet treat recipe

FOR THE BATTER:
1 cup	all purpose flour
4 tbsp	corn flour/corn starch
¼ tsp	baking soda
	pinch of salt
4 tbsp	plain yogurt
½ cup	+ 1 TBSP water
FOR THE SUGAR SYRUP:
1½ cups	sugar
¾ cup	water
2 tsp	lemon juice
4	green cardamom pods/cardamom seeds
6-8 drops	orange/yellow food color
	Vegetable Oil to fry

Jilebi

a sweet treat recipe

by Shibi Thomas

flavzcorner.com

I am a software engineer by profession and a food blogger, food photographer and food stylist by passion. I host a cooking show on the South Indian TV channel - Asianet. I have been blogging at FlavzCorner.com since 2012. I love experimenting with new cuisines and travel a lot. I try to connect food with beautiful memories that convey stories through my visual art. My Instagram handle is @FlavzCorner.

Jilebi is one of the quintessential Indian sweet snack served during festivals like Diwali, Holi or any other special occasions. The deep fried circular shaped snack is dunked into the cardamom flavor sugar syrup while they are hot. The sugar syrup soaked crispy Jilebis can be served immediately while they are warm or could be served at room temperature.

TIME (ACTIVE) | 1 H 30 M
TOTAL | 1 H 30 M

12 SERVINGS | 2 jilebis per serving*

SPECIAL EQUIPMENT:
WOODEN SKEWER
SLOTTED SPOON
SQUEEZE BOTTLE

Add all purpose flour, salt, baking soda, corn flour, and water in a mixing bowl and mix well with a fork to forms a ribbon consistency batter. Cover it and let it sit till the sugar syrup is made.

Add sugar, water, lemon juice, food color and cardamom pods to a sauce pan. Let it boil and all the sugar dissolve. Boil it for another 5-6 minutes till the syrup is lightly sticky. Keep it warm.

Pour the batter into the squeeze bottle and test the flow of the batter prior to frying.

Heat the frying pan with 1 inch of oil on medium heat. Once the oil is hot, lower the flame to somewhere between low and medium.

Squeeze the bottle into the hot oil to form Jilebis starting from the center going in concentric circles and bringing back into the center again.

Once the lower side starts to crisp, flip them carefully with a wooden skewer. Cook both sides till light golden yellow.

Take the hot jilebi using a skewer and drop in the warm sugar syrup. Use a slotted spoon to keep it dunked in for 10 seconds on each side. Remove them using the slotted spoon into a parchment paper lined dish.

Repeat the process of frying the jilebis and soaking in the sugar syrup till all the batter is used up. Garnish them with sliced pistachios.

Enjoy the crispy Jilebis while they are warm. They can be served cold too.

They can be stored at room temperature for 1 week in air tight container.

*1 serving = 2 jilebis = 2 oz

Sugar syrup should not be very thick.

The fried Jilebis should be soaked into warm sugar syrup right away while they are hot. Otherwise they will not soak up the sugar syrup.

4.9

cardamom

green pods

whole pods

Aromatic and flavorful, whole green cardamom pods can be lightly crushed to further enhance flavor in cooking.

0.25 oz - PORTION$0.50

1.3 oz - JAR$10

1.3 oz - REFILL$9

6 oz - REFILL$24

0.25 oz - PORTION $0.50

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