Kreative Kitchen

Indian sweets recipe booklets

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 List of Indian sweets
• Khoya peda
• Badam Halwa
• Dry Jamun / Dry Jamoon
• Karachi Halwa | Corn Flour Halwa
• Oats Almond Ladoo
• Kalakand
• Instant Rabdi
• Shrikand
• Besan Phirni
• Carrot Halwa | Gajar Halwa
• Maida Burfi
• Sabudhana Halwa
• Coconut Ladoo
• Cham Cham
• Bread Rabri
• Sooji Kheer
• Double ka Meetha
• Rava laddu
• Lauki Halwa
• Kaju Katli
• Paal Payasam | Chawal ki kheer
• Instant Jalebi
 Khoya peda
Khoya peda is a very popular and delicious Indian sweet made from brown
khoya, powdered sugar flavoured with cardamom powder and garnished
with almonds and pistachios. Khoya is a milk food product easily available
in the market and is used for making different delicious sweets. Khoya
peda is very quick to make too and an ideal sweet for festival. Khoya pedas
have a smooth texture and just melts in your mouth and cardamom powder
added to it enhances the flavor. Do try this recipe and enjoy.

INGREDIENTS:
• Khoya or mawa – 1 cup
• Sugar – 1/4 cup
• Cardamom pods – 3-4
• Ghee – 2 tablespoons
• Chopped almonds and pistachios for garnishing

PREPARATION METHOD:
Crumble the khoya to pieces by hand and set aside.
Peel the cardamom pods and remove the seeds. Powder the sugar
alongwith the cardamom seeds to a fine powder.

Heat 1 tablespoon of ghee in a non-stick pan on a low heat. Add the

crumbled khoya and stir for a minute.

Add powdered sugar-cardamom to the khoya and mix well

The sugar will start melting slowly. Keep stirring the mixture continuously
on low heat.

Soon the mixture will start thickening and leave the sides of the pan. The
mixture will get to a thicker consistency.. It will take about 7-8 minutes.
Ensure to keep stirring continuously on low flame to prevent burning. Once
all the moisture evaporates,the mixture will thicken.

At this stage switch off the flame. Remove the mixture to a plate and
spread them. Allow to cool down.

Once cooled down, smear ghee to your hand and divide the mixture into
small balls and press lightly in the centre.

Garnish the centre of the peda with chopped almonds and pistachios.

NOTES AND TIPS:

You can refrigerate khoya pedas upto a week. Store them in an airtight
container. I have added only 1/4 cup of sugar.
 Badam Halwa
Badam Halwa is such a delicious dessert to have on festivals. This is
a dessert item which is made with almonds. Badham improves immunity
to the kids. Preparing badam halwa is very easy but the peeling almonds
needs some extra time .It turned out perfect and the taste was awesome.

INGREDIENTS:
• Badam -2 cups
• Sugar – 2 cups
• Milk -1 litre
• Ghee – 1 cup
• Saffron – 1 tbsp.
• Elachi powdered -1 tsp
• Food colour yellow

PREPARATION METHOD:
1. Soak the almond in water for 2 hours and peel the skin.Put the
peeled almonds in a blender and grind along with milk to a
smooth paste.
2. Soak the saffron threads in a tbsp. of milk and set it aside.Add
rest of the milk, saffron and the food color to it… mix them well
and start cook it in medium flame.
3. Now add the almond paste, then add the sugar and mix it well.
Cook it in a medium flame for few minutes.
4. Add the remaining ghee and food color mix it well and stir
it continuously till it leaves the sides of the pan. Finally add
the cardamom powder and put off the flame, mix it well.
5. Switch off immediately and keep stirring for another 5 to 6
minutes adding the remaining ghee. Let cool and serve.
6. Now Yummy Badam halwa is ready to be enjoyed by your family.

NOTES AND TIPS:

• If your halwa is sticky, then you need to add more ghee and
keep stirring for a while again
 • After cooling down completely, the texture gets thickened a bit. If
you find it still sticky, then you can always stir again in the pan
and add more ghee to get the right consistency If you add too
much of milk it took more time to cook

Dry Jamun / Dry Jamoon

INGREDIENTS:
• 1cup Khoya/Mawa(unsweetened)
• 3tbsp All purpose flour
• 2pinch Baking soda
• Oil for frying
• Sugar (to roll the jamuns)

Sugar syrup:
• 2cups Sugar

• 1cup Water
• 3nos Cardamom (crushed)
• Few saffron strands

PREPARATION METHOD:
1. Take the khoya, all purpose flour, baking soda in a bowl, slowly
add water and knead a soft dough.
2. Dont overknead the dough, handle the dough softly and keep
aside for half an hour.
3. Make small balls out of the dough.
4. Meanwhile heat the oil for deep frying.
5. Drop the rolled balls in small batch and fry them in medium flame
by rolling them until they turns golden brown.
6. Drain the excess of oil with paper towel.
7. Make the sugar syrup by combining sugar and water.
8. Once the sugar syrup turns thick, add the crushed cardamom,
saffron strands and put off the stove.
9. Drop the fried jamuns to the syrup and let them sit for two hours.
 10. Now remove the jamuns from the syrup and roll them in sugar.
11. Serve.

Karachi Halwa | Corn Flour Halwa

INGREDIENTS:
• Corn flour – 1/2 cup
• Sugar – 1 and 1/2 cups
• Water – 2 and 1/2 cups
• Ghee – 2 Tablespoon
• Cashew nuts – 1/4 cups, chopped finely
• Cardamom powder – a tiny pinch
• Food colour – a small pinch

PREPARATION METHOD:
1. In a shallow bowl add cornflour with 1 and 1/2 cups of water and
mix it well to avoid lumps.Then add food color and mix well.Keep
it aside.
2. In a nonstick pan, add 1 cup of water and sugar then allow it to
boil until the sugar completely dissolves and become slightly
thick. No need to check for any string consistency but make sure
the syrup is sticky.
3. Keep stove flame at low and add the cornflour mixture slowly and
stir it continuously to avoid lumps.It will first start to form glossy
texture and gets thicken.
4. Once it attain halwa texture add ghee and cardamom powder.
5. When it starts to get thicken and leave the sides of the pan add
fried cashews and switch off.
 Oats Almond Ladoo
No ghee / oil, fat-free ladoo with the goodness of Flax seeds, Sunflower
seeds and Almonds.
INGREDIENTS:
• Oats – 1 1/2 cups
• LSA Meal (Linseeds, Sunflower Seeds, Almonds) – 1/2 cup
• Jaggery – 3/4 cup(powdered)
• Cardamom – 4 pods
• Milk – 1 tbsp

PREPARATION METHOD:
1. Dry roast the oats in the frying pan until a nice aroma comes from
the oats(do not burn the oats it will ruin the dish).
2. After the oats cools down a bit, put this in the blender along with
LSA meal, jaggery and the cardamom pods.
3. Blend until it becomes a coarse powder.
4. Put this mixture in one wide dish, then add milk to it and mix until
it comes through like a dough or until you can hold it like a ladoo.
5. If you cannot hold it like a laddu with the 1 tsbp of milk, you can
add water little by little.
 Kalakand
Indian milk fudge made with condensed milk and cottage cheese.
The traditional way of making this sweet is very time consuming,but using
paneer/cottage cheese make it easy and quick,instead of making paneer at
home,you can also use readymade fresh paneer.

INGREDIENTS:
• Full fat milk -2 liter
• Condensed milk – 400 ml
• Milk powder – 3 tablespoon
• Citric acid/tatri -1/2 teaspoon
• Cardamom powder -1/2 teaspoon
• Pistachio /almonds -15
• Silvar leaf/vark – 3 (optional)

PREPARATION METHOD:
1. In a heavy bottom pan add milk and let it come to a boil.
2. Mix citric acid in 1.5 tbsp of water and mix well and keep aside.
3. When milk start boiling add the dissolved citric acid in it.
4. Cook on low flame till the milk curdle completely.
5. Put a muslin cloth over a strainer and strain the curdled milk in it.
6. Wash it well with fresh water to remove all the traces of citric acid
.
7. Tightly tie the cloth and put some weight over it to strain the
whey.wait for around 15 minutes.
8. In a nonstick pan or heavy bottom pan add the condensed milk
and heat it for a minute.
9. Add crumbled paneer(no need to mash the paneer,just crumble
it) in it and cook on medium heat for 5 minutes.
10. Keep stirring the mixture otherwise it may stick to the bottom of
the pan and burn.
11. Now add milk powder and cook till the mixture started to
thicken and started leaving the pan and looks lumpy like a dough.
12. Add chopped pistachio and cardamom powder.
13. Spread the mixture in a greased plate and level it with a
greased spatula.
14. The thickness of kalakand should be around 1/2 inch .
15. Apply silvar vark or sprinkle some chopped nuts over it.
16. Let it set for minimum 25- 30 minutes.
17. Cut into pieces and serve.
 Instant Rabdi
Rabdi is a classic indian dessert.

INGREDIENTS:
• Milk – 1 litre (preferably full cream)

• White bread slices, crust removed – 3 ( make bread crumbs)

• Condensed milk – ½ cup

• Sugar – ¼ cup (optional)

• Saffron – a pinch, warmed and powdered

• Nuts – to garnish

PREPARATION METHOD:
1. Boil milk and add breadcrumbs.
2. Simmer and boil for 15 minutes.
3. Add sugar ,condensed milk & continue to simmer.
4. Remove when thick and add saffron.
5. Chill and garnish with nuts.

NOTES AND TIPS:

• Topped with nuts, this can be served as a dessert.

• This can be served cold accompanied by a hot pudding also.

• I usually serve hot gulab jamun with chilled rabdi.

 Shrikand
Shrikhant (flavored indian Yogurt) is a popular creamy dessert of
Maharashtra.

INGREDIENTS:
• Thick fresh curds (hung) – 250 ml
• Sugar – 1 cup (200ml), powdered very fine
• Cardamom powder – ½ tsp
• Saffron – a pinch, warm and powder
• Almonds – 7, 8 blanched and chopped
• Pistas – 5, 6 blanched and chopped.

PREPARATION METHOD:
1. Drain the curds thoroughly by tying in a muslin cloth or using the
curd strainer. I prefer to keep this in the fridge for 6-8 hrs, to
prevent it from becoming sour.
 2. Blend finely powdered sugar with the hung curds, beating with a
wooden spoon – do not use the mixie or handblender.
3. Add spices and mix well.
4. Pour into individual glass bowls.
5. Garnish with chopped nuts.
6. Chill thoroughly before serving.

NOTES AND TIPS:

• For mango shrikant, add thick mango pulp with more sugar to the
hung curds. Cardamom is not necessary; but saffron gives a
delightful taste.

• If you add less sugar, the setting will not be firm.

 Besan Phirni
Besan Phirni is a delicious and easy to make Indian dessert.

INGREDIENTS:
• Fresh besan 2 tbsp(full)

• 2 tbsp(full) butter or ghee

• 10 almonds(soaked and ground into a paste)

• 1/2 tsp dried ginger powder

• 1/2 tsp cardamom powder

• A few saffron strands crushed

• 2 1/2 cups plain milk(soak the crushed saffron in this milk)

• 2 tbsps honey

• 3 tbsp caramalized condensed milk

 • Sugar 3 tbsps

• 1 tbsp sliced nut(almonds, pistachios, cashew nut)

PREPARATION METHOD:
1. Heat ghee and fry the besan on a low flame till the raw smell
vanishes and a nice aroma starts coming.
2. Take off the flame and cool throughly.
3. Heat milk, add the roasted besan n stir throughly till no lumps are
left.
4. Add cardamom powder, ginger powder and the ground almond
paste.
5. Cook the mixture well. The consistency should be like a thick
soup.
6. Add sugar and cook till the sugar has been dissolved.
7. Add the condensed milk and honey and give just one boil and
take off the flame.
8. Garnish with thinly sliced nuts and serve hot or cold. Keep the
mixture a little thin as it will become thick as it cools down.
 Carrot Halwa | Gajar Halwa

Carrot Halwa is a healthy, easy to make and popular Indian dessert.

• Grated Carrot – 1 cup

• Boiled Milk – 300 ml

• Cashews – few

• Sugar – 3/4th cup

• Ghee – 5 spoonsC

• Cardamom – 2

• Almonds – 15

PREPARATION METHOD:
1. In a pan, add ghee and roast cashews. Keep it aside.
2. Soak Almonds for an hour and make it a paste using milk.
3. In the same pan add little ghee and roast carrot and almond
paste for few seconds.
 4. Add milk to the above mixture and let it cook. Pressure cook to
make it quick.
5. When it is cooked, add Sugar and Cardamom. When sugar melts
and gets to a thick consistency, remove from flame.

Maida Burfi
It’s a quick, easy to make and melt in mouth sweet recipe prepared during
festivals like Navrathi or Diwali.

INGREDIENTS:
• Maida -1/2 cup

• Ghee – 1/4 cup

• Sugar – 1 cup

• Badam, Cashew – Few (chopped)

• Water – less than 1/4 cup

• Orange food color – 1pinch (optional)

PREPARATION METHOD:
1. Heat Ghee in a kadai. When its hot fry Chopped Badam, Cashew
till it turns golden brown.
2. Add Maida, fry for a min and Switch off the flame.
3. Take a non stick pan. Add Sugar and little water to dissolve the
sugar.
4. When it comes to one string consistency, add the food color, stir
and then add Maida.
5. Keep stirring continuously. In the meantime, grease a tray with
little ghee.
6. When its getting thick, switch off the flame and pour it in the tray
7. While its warm,
 Sabudhana Halwa
Sabudana Halwa | Sago Halwa is a traditional recipe prepared during
festivals and fasting days.

INGREDIENTS:
• Sago | Sabudhana – 1 cup

• Milk – 1 cup

• Sugar – 1 ¼ cups

• Ghee – ¾ cup

• Cardamom powder – ½ teaspoon

• Cashew – 2 tablespoon

• Raisins – 2 tablespoon

• Saffron colour – a dash

PREPARATION METHOD:
1. Mix milk with 1 cup of water and saffron colour.
2. Soak sago in this for 3 hrs.
3. In a vessel, heat 2 tbsp ghee, fry cashew and raisins then
remove.
4. Now add the soaked sago and cook.
5. Add remaining ghee gradually, stirring the halwa.
6. The sago will start getting cooked and become sift.
7. In another stove, boil sugar adding ¾ cup water.
8. Switch off when a thick syrup of one string is reached.
9. When the sago is cooked, add sugar syrup.
10. Stir and cook till it becomes a mass.
11. Add cardamom powder and cashews-raisins.
 Coconut Ladoo
This is a simple, delicious and easy to make sweet recipe with just 3
ingredients.

INGREDIENTS:
• Grated coconut-1cup
• Sugar/condensed milk-1/2cup
• Ghee-1/2tsp
• Cardomom powder-1tsp

PREPARATION METHOD:
1. Allow the sugar to melt and cook on a medium flame stir
continuously until get a thick mixture.it will take around 8-10
mins.
2. When it thicken add cardamom powder & mix.
3. Turn off the flame and allow it to cool.
4. Shape the mixture into a round ball.
5. Garnish it with roasted cashew on top.
 Cham Cham

Bengali classic and traditional sweet prepared with milk as main ingredient.
INGREDIENTS:
• Milk – 1 liter (5 cup)
• Lemon juice – 2-3 tbsp (2 lemons)
• Sugar – 2 cup (450 grams)
• Ararot – 1 tbsp
• For stuffing:
• Mawa – ¼ cup (60 gram)
• Cardamoms – 3-4 (peel and make powder)
• Powdered sugar – 2-3 tbsp (30 grams)
 • Pistachios – 7-8 (thinly sliced)
• Kewada essence – 2-3 drops
• Yellow color – less then 1 pinch

PREPARATION METHOD:
1. Take milk in any utensil and place it on flame for boiling.
2. When milk starts boiling turn off the gas and let it cool down (it
should be 80% hot).
3. Add water in lemon juice. Add little amount of lemon juice at a
time in warm milk.
4. Milk will start to coagulate. Stop adding lemon juice when milk
coagulates completely.
5. Now strain the coagulated milk in any muslin cloth, (place the
cloth on top of sieve and pour milk on the cloth).
6. All water will get collected in the utensil kept beneath and chena
will be collected on the top. Pour some cold water on the chena
and wash it nicely.
7. With this chena will become cool and lemon flavor will get
washed.
8. How to boil Chamcham:
9. Mix 2 cup sugar and 4 cup water in a pressure cooker and place
it on flame for heating. Meanwhile make Chamcham from chena.
10. Divide chena in 8 equal parts, take one part and bind it nicely
like a ladoo.
11. Now give Chamcham an oval shape and place it on a plate.
12. Like wise prepare all Chamcham balls.
Sugar-water has started boiling in pressure cooker (don’t make
thread sugar syrup, just boil it so that sugar melts).
13. Add all prepared Chamcham one by one in boiling water.
14. Cover the pressure cooker with lid. When it whistles for once,
reduce the flame and cook Chamcham for 7-8 minutes.
15. Now turn off the gas and place the cooker in any utensil
carrying cold water so that it becomes cooled quickly.
Open the pressure cooker and take out Chamcham in any big
bowl along with sugar syrup.
16. Stuff Chamcham when it cools down completely.
17. How to stuff Chamcham:
18. Peel cardamom and make powder. Mash mawa very finely with
help of a spoon.
19. Add powdered sugar and cardamom and really well. Stuffing is
ready.
20. After soaking Chamcham for 3-4 hours and cooling it down,
take it out from sugar syrup.
21. Chamcham has become cold, sweet and hard.
22. Take when Chamcham and slit it from center keeping it joint
from one side.
23. Keep Chamcham in one hand and stuffing it with other hand.
Garnish with 5-6 pistachios pieces. Like wise stuff all Chamcham.

Bread Rabri
INGREDIENTS:
• Bread – 4 slices
• Milk – 4 cups
• Condensed Milk – 1/4 cup
• Sugar – 1/4 cup ( as needed)
• Saffron – few strands
 • Nuts for garnish

PREPARATION METHOD:
1. Cut brown edges and grind the white part in a dry mixture.
2. In a sauce pan boil milk and simmer it till it thickens and reduces
to 3 cups.
3. Add condensed Milk , grounded bread crumbs , sugar and boil
them well till the rabri thickens.
4. Add Saffron to the rabri , and garnish with nuts.
5. Chill the rabri and serve.
 Sooji Kheer

INGREDIENTS:
• Rava/ Sooji- ¼ cup
• Sugar- ½ cup
• Milk- 2 cups + ½ cup
• Water-1 cup
• Cashews- 4
• Raisins- 10
• Cardamom powder- ¼ tsp
• Ghee-2 tsp
• Salt- a pinch

PREPARATION METHOD:
1. Heat ghee in a pan and fry the cashews till golden brown and
keep aside. To the same pan add raisins, once it puffs up remove
it . Now add the sooji / Rava to the same pan and roast it until
nice aroma comes. Take care not to burnt the sooji.
 2. In another pan, add 1 cup water and 1 cup milk, once it starts to
boil add the roasted sooji and cook it completely in a low flame.
Close it with a lid and cook until the sooji gets soft .
3. Now add sugar , Mix it well so that no lumps are formed . Now
add the remaining 1 cup milk and Cardamom powder and a dash
of salt and cook for 4 minutes.
4. Finally garnish with cashews and raisins and serve it hot..
Super yummy Sooji Kheer is ready!!!!!

NOTES AND TIPS:

• Take care not to burn the Sooji. Slight roasting of sooji is enough.

• This kheer tends to get thicker once it cools, so adjust milk or

water accordingly.

• For Richness use full Fat milk.

 Double ka Meetha

INGREDIENTS:
• Bread Slice-10-12
• Sugar -1 Cup
• Water -1 Cup
• Elachi pwdr-1/4 tsp
 • Ghee/oil to fry bread
• Chopped Nuts

Rabri Ingredients:
• Milk-2 cup

• Paneer /Khoya-1 tbsp (op)

• Condensed Milk / Milk maid-1/4-1/2 tin (depends on taste)

• Elachi pwdr-1/4 tsp

• Maida-1 tbsp (mix with milk)

• Saffron-few strands

PREPARATION METHOD:
1. Boil the milk in a pan, once it started to rise ,add the milk maid to
it and mix well.
2. Now add the coarsely crumbled paneer/khoya to the milk and mix
well.
3. Now add the maida paste to the milk and cook in a low flame for
about 5 mins.
4. Finally add elachi pwdr, saffron and switch off the flame.
5. Keep aside -let the rabri cool.
6. In a pan add sugar, water and switch on the stove.
7. When the sugar dissolved completely and started to boil, add the
elachi powder and switch of the flame.
8. Now Rabri and sugar syrup is ready.
9. Keep the bread in a wire rack overnight, so that it will loss the
moisture in it.
10. This helps the bread to absorb less ghee while frying.
11. Cut the Bread into 4 triangles.
12. In a pan or tawa add ghee first, then dip the bread in ghee on
both the side and follow the same for next.
 13. Fry all the bread in ghee it will become brown and crisp like a
rusk.
14. In the same pan fry the nuts with ghee.

NOTES AND TIPS

• Method for rabri 1-a simple method is to condense the full cream
milk (with high fat) without adding khoya,maida or paneer to it
and prepare rabri like my basundhi/rabri

• Method for rabri-2-Milk + (cream/powdered bread /paneer/khoya)

and add condensed milk.

• Instead of crumbling paneer also can grind it.

• As we are using condensed milk in rabri no need to add sugar.

• If not using condensed milk use less sugar.

• You can also use rose water for flavor.

Rava laddu
INGREDIENTS:
• 2 cups rava
• 2 1/2 cups sugar(fine)
• 1/2 cup milk(hot)
• 1/2 cup ghee
• few cashews
• few raisins

PREPARATION METHOD:
1. Roast rava in a dry pan until brown.
2. Pulse rava in mixer along with sugar.
3. Add ghee in the another tava and roast broken cashews, raisins
in it.
4. Add pulsed rava mixture to it and add hot milk also to this.
5. When the mixture is warm start making ladoo by pressing
between thumb.
 6. Rava laddu is ready in just 10 minutes.

Lauki Halwa

INGREDIENTS:
• Grated Lauki – 3 cups
• Sugar – 1 cup ( or less, to taste)
• Milk – 3 cups (preferably full fat)
• Ghee – 3 tablespoon
• Cardamom powder – 1 teaspoon
• Raisins – 2 tablespoon
• Chopped cashews – 2 tablespoon

PREPARATION METHOD:
1. Grate lauki and keep aside for a while then, after sometime
squeeze dry.
2. Fry in hot ghee for sometime and add milk.
3. Cook till soft and dry.
 4. Add sugar and cook for some more time.
5. Add cardamom powder .
6. Fry nuts and raisins in ghee and add it.
7. Serve hot.

Kaju Katli

INGREDIENTS:
• Cashew powder – 3 cups

• Sugar – 1 cup

• Ghee – for greasing

PREPARATION METHOD:
1. Dry cashews in the sun or microwave for 1 minute.
2. Powder in batches of small amounts at a time.
3. Keep it ready.
4. Make syrup with sugar ( refer tips on sugar syrup ) and 1/2 cup of
water and as soon as it reaches soft ball stage, remove from the
stove, add cashew powder and go on stirring till it thickens as a
mass.
 5. This should be done fast. ( note – no cooking after cashew is
added )
6. Empty on the greased back of a big plate or on clean counter top.
7. Immediately roll it as thin as possible with a greased rolling pin.
8. Mark and cut into diamonds.
9. You must keep everything ready and start doing the katli.

Paal Payasam | Chawal ki kheer

INGREDIENTS:
• Basmati rice- 2 tbsp
• Milk- 2 cup
• sugar- 3/4 cup
• Cardomom-1
• Roasted cashew- few for garnish
• Rose essence- 1 drop

PREPARATION METHOD:
1. Wash and drain basmati rice once.
2. Add milk and water to the rice along with a small plate
and pressure cook for 3 or 4 whistles .( The small plate is to
avoid burning of the rice)
3. Once cooled down, mash the cooked rice with a wooden laddle
and add sugar to it.
4. Add the rest of the milk and stir it under its done.
5. Garnish with some roasted cashews, cardamom and a drop of
rose essence.
 Apple Rabdi

INGREDIENTS:
• Apple – 1

• Full Fat Milk – 3 cups

• Sugar – 2 tbsp

• A pinch of Cinnamon powder

 • A pinch of Cardamom powder

PREPARATION METHOD:
1. Pour milk in a broad vessel & boil it, simmer until reduced to its
half quantity.
2. Add sugar, cook on low heat, stirring continuously.
3. Add grated apples and mix well. Cook for 3-4 minutes stirring
continuously.
4. Add cinnamon and cardamom powder.
5. Garnish it with almonds, pistachios.
6. Refrigerate for 2 hours and serve chilled.
 Instant Jalebi

INGREDIENTS:
• 1/2 cup Maida or all purpose flour
• 1 teaspoon of Corn Floor
• 1/2 teaspoon Fruit Salt
• 1/4 teaspoon Vinegar or Lime Juice
• 1 teaspoon Yogurt
• 5 tablespoon Water
• Ingredients for Batter
• 3/4 cup Sugar
• 1/2 tablespoon Lemon Juice
• 1/3 cup Water

PREPARATION METHOD:
• To make sugar syrup
• Heat pan on a medium heat, add sugar and water and mix well
until sugar gets dissolved with the water.

• Then bring the syrup to boil.

• After syrup boils, lower down the heat and simmer the syrup until
you get one flow consistency.

• Add lemon juice once you get single thread consistency on the
syrup.

• Mix and keep it warm

• To make jalebis.

• Take flour in to mixing bowl.

• To that add corn flour, yogurt and mix well.

• Then add water, vinegar and make that in to thick but pourable
consistency batter.

• Add eno fruit salt and mix well.

• Now pour the jalebi batter in to ketch up bottle or any ziploc bag.

• Heat oil in the pan on the side.

• After oil is hot, make little swirls in the oil to give that a jalebi
shape.

• Fry from both the sides till jalebis get light golden color.

• Soak up the jalebis in warm syrup from both sides.

• Then remove jalebis on to separate dish.