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How To make Jalebi With Fennel Yogurt Pudding? | Instant Jalebi With Fennel Yogurt Pudding Recipe

Jalebi is a popular Indian sweet made with flour, yogurt, and sugar syrup. It is a deep-fried sweet that is crispy on the outside and syrupy on the inside. Fennel yogurt pudding is a refreshing and creamy dessert that goes perfectly with the sweet and crispy jalebi. Here is a recipe to make Jalebi with Fennel Yogurt Pudding.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For Jalebi:

  • 1 cup all-purpose flour
  • 1 tbsp. gram flour (besan)
  • 1 tbsp. cornflour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. cardamom powder
  • 1/2 cup yogurt
  • 1/4 cup water
  • Oil for deep frying

For sugar syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 1/4 tsp. cardamom powder
  • A few saffron strands

For Fennel Yogurt Pudding:

  • 1 cup yogurt
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tsp. fennel seeds
  • 1/2 tsp. cardamom powder
  • A few saffron strands
  • To make Jalebi, take a bowl and add all-purpose flour, gram flour, cornflour, baking powder, baking soda, turmeric powder, and cardamom powder. Mix well.
  • Add yogurt and water to the bowl and mix well. The batter should be thick but flowing consistency. Cover the batter and let it rest for 15 minutes.
  • Meanwhile, make sugar syrup. Take a pan and add sugar and water. Heat the pan on medium heat and stir until the sugar dissolves. Add cardamom powder and saffron strands and let the syrup boil for 5-6 minutes. Turn off the heat and keep the syrup aside.
  • After 15 minutes, the batter should have fermented slightly and become slightly frothy. Mix the batter well and transfer it to a squeeze bottle.
  • Heat oil in a pan on medium heat. Once the oil is hot, squeeze the batter in the hot oil in a circular motion, starting from the center and moving outwards. Make a small spiral shape with the batter. Fry the jalebis until they are golden brown and crispy. Remove the jalebis from the oil and immediately dip them in the sugar syrup for a few seconds. Take out the jalebis from the syrup and place them on a plate.
  • To make Fennel Yogurt Pudding, take a pan and add milk and sugar. Heat the pan on medium heat and stir until the sugar dissolves. Turn off the heat and let the milk cool down.
  • Take a bowl and add yogurt, cardamom powder, fennel seeds, and saffron strands. Mix well.
  • Add the cooled milk to the yogurt mixture and mix well. The pudding should be thick but pourable consistency.
  • To serve, take a plate and place a few jalebis on the plate. Pour the fennel yogurt pudding over the jalebis and serve.


  • Make sure the batter is thick but flowing consistency. If the batter is too thin, the jalebis will not hold their shape. If the batter is too thick, the jalebis will become hard.
  • The oil should be hot but not smoking hot. If the oil is too hot, the jalebis will burn quickly.
  • Dip the jalebis in the sugar syrup for only a few seconds, otherwise, they will become too sweet and soggy.
  • You can also add a few drops of rose water or orange blossom water to the sugar syrup for added flavor.
  • The fennel yogurt pudding can be made ahead of time and stored in the refrigerator until ready to serve.


Enjoy this delicious and refreshing dessert that combines the sweetness of jalebi with the creaminess of fennel yogurt pudding. It’s the perfect dessert for any occasion!

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