Jalebi recipe | How to make jalebi

Jalebi recipe – A immediate and easy sweet recipe under 30 mins. Learn how to make Jalebi that are crispy, juicy & delicious. Jalebi is one of the most popular desserts from indian subcontinent. alike to Gulab jamun, jalebi besides makes its appearance during weddings, celebrations & festivals. They are much popular as a street food and is besides sold in Sweet shops or mithai shops.

jalebi recipe
Jalebi can be made for any festivals like Diwali, Holi & Eid .
I make jalebi doubly a year during my kids ’ holidays as they love them a batch. This time I made it during dussehra & took the pictures to share with you all .
Making jalebi at home plate is easy and can besides be made by a novice. If you are new to indian cuisine these faq may help you :

What is jalebi?

Jalebi is a helix shaped wrinkle & juicy sweet that is made of all purpose flour, gram flour and carbohydrate syrup .

How to make Jalebi?

To make jalebi, first a batter is disposed using flour. then it is fermented for respective hours to acquire a singular fermented season .
then the clobber is poured to spirals or concentric circles in the hot oil. They are fried until crisp and then immersed in carbohydrate syrup .
There are 2 ways to make Jalebi :

  • 1. Traditional method made by fermenting the batter.
  • 2. Instant version without fermentation.

I have shared tips to make both the methods in this post .

How to make best jalebi

Jalebi The key to making wrinkle juicy & luminosity jalebis is the consistency of clobber. You can make amazing jalebi at home if your buffet is prepared correctly. The consistency of the batter must be spare flowing so far thick .
I have this effigy to help you understand and fix the consistency if you have trouble making it right .

  • 1. Shrunk jalebi – over fried or fried on low heat.
  • 2. Flat jalebis – oil not hot enough, made on low heat.
  • 3. Thin & flat – runny batter
  • 4. Thick & soft jalebi – Too thick batter

I have shared how to fix the clobber consistency in the recipe below .
More Diwali Sweets recipes
Gulab jamun
Kaju katli



1. You will need a compressible sauce bottle or anoint dispenser or zip code engage bags. A dispenser with a sharp tip works better. For readers in Singapore : I bought it in mustafa 2 year ago. You can find like ones there .
sauce bottle Before proceeding far decide on which method to follow. Fermented or instant. I made a few times following the fermented method the results were good but it is hard for me to follow the schedules like plan and keeping the kids waiting .
then I love the instant method. I felt there is no deviation in spirit due to the addition of curd .
If you prefer to go by the sour method acting, then make the buffet the previous night. Make the boodle syrup merely before frying the jalebis. If following the moment method just follow the steps as is in the same order mentioned below .

Making sugar syrup for jalebi recipe

2. Add sugar to a toilet. Avoid cast iron pans like the one I used as it promptly crystallizes the syrup .
adding sugar to make syrup for jalebi 3. pour water system .
dissolving sugar 4. Boil the syrup until it reaches a 1 string consistency .
boiling sugar syrup ad
5. To check take a small fortune of boodle syrup in between your flick & bow finger. lightly move the fingers aside, you must see a one bowed stringed instrument. I took it off a bite early as it continues to cook in vomit iron pans .
checking string consistency for jalebi recipe 6. Pour 1 tsp lemon juice. Add in saffron ( optional ) and cardamoms. Mix & Set this away .
adding lemon juice

Making batter for jalebi recipe

7. Add maida, corn flour & turmeric. If zymosis then add besan rather of cornstarch .
adding dry ingredients for jalebi batter ad
8. Mix well and add curd. You can skip the curd and ferment the dinge for 12 to 24 hours until a slenderly sourness season develops .
adding curd to make jalebi batter 9. Start by adding 1/4 cup water. Use more as needed .
adding water 10. Make a slurred smooth clobber by mixing. Use more body of water as needed .
making smooth batter for jalebi 11. Beat the clobber well with a whisk for 4 to 5 mins in circular motion. The clobber will turn smooth .
beating jalebi batter 12. You may get a compact buffet like this with a ribbon consistency. This is not the consistency we want, So sprinkle more water as needed. The batter has to be detached flowing & reasonably compact but not excessively thickly .
wrong consistency of jalebi batter ad
13. Add gamboge juice and shuffle. If ferment, skip lemon juice .
adding lemon juice

Frying jalebi

14. Heat ghee or oil for electrocute. If using petroleum, then add 1 to 2 tbsp of ghee to the petroleum. This enhances the flavor .
heating ghee to make jalebi 15. When the oil is heating up, add pop to the buffet. Give a gentle shuffle .
adding soda to jalebi batter ad
16. Spoon few tbsps of batter to sauce bottle. The vegetable oil has to be hot enough and the flame medium high. Check if the oil is hot by dropping a small part of batter in the petroleum. It has to rise immediately without browning .
checking if oil is hot enough 17. Make one jalebi and check the consistency. If it turns out thick then, sprinkle some water system and thin down the buffet a bit. If it is reduce and flat, then add 1 tbsp maida and desegregate. For more details check the movie in the FAQ. Fry them on a medium high gear flare until wrinkle .
frying jalebi 18. The last 1 minute I fry them on a low heat as this helps them to keep crisp for a little longer. Remove with a skewer .
Remove fried jalebi with a skewer 19. Add to the slenderly hot to warm carbohydrate syrup. If the syrup has crystallized or turned cold. then add 1 tsp water and heat up. Soak the jalebis for 2 to 3 mins .
Please note that adding jalebis to very hot syrup will turn them soft. Ensure the syrup is not warm.
Adding jalebi to warm sugar syrup 20. Remove to a plate and spread them. Pour the stallion dinge to the sauce bottle and make more jalebi .
remove Jalebi from sugar syrup and spread on a plate Serve jalebi hot or warm .

How is Jalebi served?

Jalebi is eaten without any side across India. But in some regions it is besides eaten with milk, rabri, curd or fafda .
Related Recipes

jalebi recipe

Jalebi recipe | How to make jalebi

Jalebi is a spiral shaped crisp & juicy sweet snack popular across India. This recipe will give you the best jalebis that you can make during any festive occasions under 30 mins.

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For best results follow the bit-by-bit photos above the recipe circuit board

Ingredients (US cup = 240ml )

For jalebi

  • 1 cup general-purpose flour ( organic maida ) 125 grams

  • 2 tablespoons corn flour ( or besan if zymosis dinge ) ( 16 grams )

  • 1/8 teaspoon turmeric or use natural food color

  • ½ cup curd ( plain yogurt ) ( or urine if zymosis dinge ) ( 120 milliliter )

  • ½ cup urine ( more if needed ) ( 120 milliliter )

  • ½ teaspoon baking sodium carbonate ( or 1 large crimp for ferment buffet )

  • 1 teaspoon gamboge juice

  • oil or ghee as needed

For sugar syrup

  • 1 cup sugar ( use organic ) ( 200 grams )

  • ½ to ¾ cup water ( I used ½ + 2 tbsps ) ( 120 milliliter to 180 ml )

  • 1 apprehension orange yellow or kesar optional

  • ¼ teaspoon cardamom powder or elaichi powderize

  • 1 teaspoon lemon juice

Equipment needed

  • 1 sauce bottle or Zip lock bag or fabric udder



Making sugar syrup

  • Add sugar and water to a pot.

  • Boil on a medium heat until it reaches a 1 string consistency.

  • Take a small portion of the syrup in a spoon. Cool it slightly.

  • Take it in between your thumb and fore finger.

  • Gently move the fingers away from each other, you must see a single string.

  • Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.

  • If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.

Make batter for jalebi – follow A or B

  • A. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl. Mix everything well until uniform. Next add curd. Pour water & make a thick lump free batter. The batter has to be thick but of flowing consistency. If needed add more water. Beat the batter well with a whisk in one direction in a circular motion for 4 mins. The batter will turn smooth.


  • B. Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl. Pour water & make a thick batter of pouring consistency. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter will not rise, but will have tiny bubbles on top.

How to make jalebi

  • Heat ghee or oil on a medium heat to fry jalebis.

  • If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.

  • Pour 1 tsp lemon juice to the batter & mix.

    Skip the lemon juice if you have fermented the batter.

  • Add soda and mix gently just until combined.

  • Check batter consistency: The prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right.

  • Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.

  • Now squeeze the bottle gently and move in circular motion to get spiral. If you are getting very  thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.

  • To fix thick clobber, add a tbsp or more water. future to fix thin batter, add a tbsp of maida ( all purpose flour ).

    Take a look at the pic in the FAQ section to fix the batter.

  • Mix the batter well. Spoon it to the bottle.

Frying jalebi

  • Ensure oil is hot and the flame set to medium high heat.

  • Squeeze in the batter gently in circular motions starting from the center moving outside.

  • You can also do it the other way.  You will get properly shaped ones after making a few.

  • While the jalebi is getting fried, check the syrup. It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.

  • The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.

  • When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.

  • Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.

  • Serve jalebi hot.



You can reduce the curd to just 2 to 3 tbsps but it affects the flavor. You can skip curd totally if fermenting the batter.
Turmeric doesn’t affect the flavour. It is just for color.
I added 1 tsp water to the sugar syrup and heated a bit when ever it turned cold & crystallized. I did it thrice for the entire recipe.

alternate quantities provided in the recipe card are for 1x lone, original recipe .
For best results follow my detailed bit-by-bit photograph instructions and tips above the recipe card .

NUTRITION INFO (estimation only)

nutrition Facts
Jalebi recipe | How to make jalebi

Amount Per Serving

Calories 221

Calories from Fat 54

% Daily Value*

Fat 6g


Sodium 2mg


Potassium 16mg


Carbohydrates 39g


Sugar 25g


Protein 3g


Vitamin C 0.5mg


Calcium 22mg


Iron 0.9mg


* Percent Daily Values are based on a 2000 calorie diet .
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