Mangola Jalebi

Prep time

12 hour

Cook Time

45 min

Total Time

13 hour

Course :
Servings :4
Author :Munira Aslam Description :


  • For Jalebi batter
  • 1 1/2 cup all purpose flour or maida
  • 1/2 cup Curd
  • 1/2 cup Mango Pulp
  • 1 tbsp Corn Flour
  • Pinch Baking Soda
  • 1 tbsp Besan(Gram flour)
  • Water
  • Oil or ghee for frying
  •  For Sugar Syrup
  • 1 cup sugar
  • 1/2 cup water
  • Saffron strands
  • Cardamom


  1. Mix the flour, dahi, corn flour and besan to form a thick smooth paste (thick consistency), adding water if necessary and leave to ferment for over night.
  2. In the morning When the batter is ready, it should be spongy and you should be able to see bubbles on the surface, add mango pulp in it along with baking soda and mix it well. If you feel it is thin after adding mango pulp you can add 1-2 tbsp maida into it to make it thick.
  3. Make the sugar syrup by dissolving sugar , saffron and cardamom in the water over low heat, then cook over high heat till slightly thick.
  4. When this mixture is lifted with a spoon, it should fall in a thin smooth stream. Keep warm, till you fry the ‘jalebis’
  5. Take a shallow, heavy pan and heat the ghee/oil. Fill the Piping bag with the batter. Twist the opening to seal the bag. Snip one lower corner of the bag to make a small hole, through which you can pipe out the Jalebis
  6. Hold the bag over the hot oil and sqeeze into concentric circles, of desired size, straight into it. Make as many such rounds as come in comfortably without touching each other. Lower the heat to medium and turn the ‘jalebis’ over and fry till a light brown on both sides.
  7. Lift out the fried jalebis, drain out the oil and put them into the syrup. Leave it for a minute or so, and then take it out.
  8. Serve it hot.
Munira Aslam