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Jeri (Jilebi)

Ajita Ghimire (Kathmandu, Nepal)


How to make Jeri (Jilebi)




Bog bowl






All-purpose flour (maida)- 2 cups
Fine grained semolina or rice flour-1 and 1/2 table spoon
Baking powder-1/4th table spoon
Curd (plain yogurt) -2 table spoon
Warm water-11/4th cups
Saffron threads, slowly dry-roasted and powdered-1/2 table spoon
Sugar-3 cups
Water-2 and 2/3rd cups
Green cardamom seeds powder-1/2 table spoon
Rose water-1 and 1/2 table spoon
Ghee or vegetable oil for frying




Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).

Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water.

Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a pan.

Pour the batter in a steady stream (or coconut shell with a hole) into the pan to form coils.

Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the pan and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take the jeri out of syrup and serve hot.