GUEST BLOG #10 - by Parveen Ashraf, aka The Spice Queen SaveCo Online Ltd

Festive Food Part 2

Diwali Delights - Jalebi Video Tutorial

Welcome to part 2 of my 3-part blog all about ‘Festive Food.’ This week I decided to do my very first Video Blog or Vlog – although I think that sounds like a character from Star Trek, original series of course. I do love a bit of Capt. Kirk with my morning coffee!
It’s Diwali (the festival of lights) this weekend, so a VERY HAPPY DIWALI to all my friends who are celebrating. For me and for most people I suppose, celebrations are all about family and festive food. After all, what is a celebration without a good spread?
I know we cannot be with our extended families this year and we will be cooking for smaller numbers but that doesn’t mean you can’t push the boat out and make something really special that will really impress your family. There is nothing more festive in the South Asian culture than sweet, sticky, syrupy golden jalebis!...I love Jalebis!!...Click the link below and enjoy my video, impress your family and ‘light up your life’ on the festival of light!




  • 1 cup plain flour (150g)
  • 4 tbsp yoghurt
  • 2 tbsp cornflour
  • ¼ tsp baking powder
  • ¼ tsp orange food colour 
  • 150ml water or as needed
  • Oil to fry jalebi (750ml or 1 litre)


  • 1 cup white sugar
  • 2 tsp lemon juice
  • ½ cup water
  • 5 cardamom pods or ¼ tsp cardamom powder
  • A few saffron strands (optional)


  • Crushed pistachio
  • Edible gold glitter or gold leaf

In a pan add sugar, water, lemon juice and cardamom pods (and saffron if using). Bring to the boil and simmer for 10 mins till you have a syrup like consistency. To test, take a spoon of syrup and let it drip into the saucepan - it should flow off the spoon and end up forming a single thread. Remember the syrup will thicken up as it rests. Set aside while you make the
1. In a large bowl add the flour, baking powder, cornflour, yoghurt, cardamom and food colouring. Add 150ml water and mix into a smooth batter. Cover the batter and set aside for 10 mins to ferment.
2. Heat oil in a non-stick frying pan and transfer the jalebi batter into a squeezy bottle.
3. To test for the right temperature, add a few drops of batter and bits should float to the top within a couple of seconds. If the batter splits, the oil is too hot and if it sinks to the bottom it is too cold.
4. Now hold the bottle directly above the oil and make the jalebi by squeezing the bottle in a spiral motion. Fry for 1 to 2 mins on each side. Remove from oil and immediately dip in the warm sugar syrup for a minute or so.
5. Remove jalebis from the sugar syrup and transfer to a serving plate. Sprinkle with crushed pistachio and enjoy!
If you don’t have the confidence to make this recipe from scratch, then just buy a Jalebi making kit from SaveCoOline as well as all the other ingredients.

Happy Cooking and happy Diwali everyone - join me in a couple of weeks for some festive food ideas for Christmas!

For more of Parveen's recipes you can purchase the book from SaveCo or Parveen's website:
For more hints and tips watch the video tutorial on Parveen The Spice Queen YouTube channel.

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