This sweet, with its melt-in-the-mouth lingering sweetness, is relished by Indians not just during the festive season but throughout the year.


250g black gram whole (skin removed)
Raw rice, a handful
1¼ kg sugar
1tsp milk
700g ghee
½ tsp essence


Soak the urad dal and raw rice in water for an hour and grind it into a fine paste.
Spread the sugar in a shallow dish, add water to it and keep to boil.
When it boils, add milk. Discard the layer of frothy cream that forms on the surface.
Add saffron powder and remove from fire when it gets the consistency of a syrup.
Spread ghee in a shallow vessel and keep to boil.
Make a tiny hole in the centre of a piece of cloth like a butter hole and add a little of the ground urad dal batter.
Hold the cloth together and squeeze this mix out through the hole into the boiling ghee drawing the shape of the jilebi in the ghee.
When it is fluffs up in the ghee and is ready to be taken out, remove and add it to the prepared sugar syrup.
When the jilebi has absorbed the sugar syrup well, remove it and arrange neatly on a flat plate to cool well.
You may add flavouring agents or essence.