Jalebi pastry soaked in sugar syrup

This treat is a must-have for Diwali!

Chef Devan Rajkumar kicked off our Diwali special with this traditional sweet snack.  The taste of Jalebi soaked in thick sugar syrup is absolutely irresistible – you just have to try it!




  1. In a large bowl, combine flour, corn flour, salt and baking soda and whisk well.
  2. Add yogurt, food coloring and 150 mL water and whisk gently. The goal is to achieve a batter slightly runnier than pancake batter; if the batter is too thick, add 1/2 tsp water at a time to achieve desired consistency.
  3. Set aside for 20 minutes to rest.
  4. Meanwhile, combine all the syrup ingredients in a medium saucepan.
  5. Pour in 3/4 cup water and bring to a boil. Boil for 3–4 minutes, then remove from heat.
  6. Line a baking sheet with parchment paper.
  7. Heat oil in a large saucepan over medium heat. Pour batter into a squeeze bottle. (If you don’t have a squeeze bottle, pour it into a zip-top bag and make a small cut in the corner.)
  8. Starting at the center, pour batter into the hot oil and spiral out, making 5–6 loops.
  9. Repeat with a couple more, ensuring they do not overlap. Fry for a minute, then flip over and fry for another minute.
  10. Using a slotted spoon, transfer your jalebi to the warm syrup and soak for several seconds, then transfer to the prepared baking sheet.
  11. Garnish with pistachios. Repeat with the remaining batter.
  12. Set aside for 5–10 minutes, then serve.