Learn How to Make Easy Crispy Jalebi | The Sweet Treat You’ll Love

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Jalebi Recipe – Learn how to make easy homemade jalebi recipe with these step by step easy recipe instructions. Crispy, golden swirls of deep fried dough soaked in fragrant sugar syrup a classic Indian sweet treat that’s easy to create in your own kitchen.

Jalebi is a popular Indian sweet treat that is made from deep-fried dough soaked in sugar syrup. Here’s a basic recipe for making jalebi:

Ingredients Jalebi Recipe

For the Jalebi Batter

  • 1 cup all-purpose flour (maida)
  • 1 tablespoon gram flour (besan)
  • 1/4 teaspoon baking soda
  • 1/2 cup plain yogurt (curd)
  • A pinch of saffron strands (optional, for color)
  • Water, as needed, to make a thick batter

For the Sugar Syrup

  • 1 cup sugar
  • 1/2 cup water
  • A few strands of saffron (optional)
  • 1/4 teaspoon cardamom powder
  • 1/2 teaspoon lemon juice

For Frying

Vegetable oil or ghee for deep frying

Instructions Jalebi Recipe

For the Sugar Syrup

1/ In a saucepan, combine sugar and water and bring it to a boil. Stir until the sugar dissolves completely.

2/ Add saffron strands and lemon juice to the syrup. The lemon juice prevents crystallization.

3/ Simmer the syrup for about 5-7 minutes until it reaches a one-string consistency. To check the consistency, take a drop of syrup between your thumb and forefinger. When you pull them apart, a single string should form.

4/ Remove the syrup from the heat, add cardamom powder, and set it aside.

For the Jalebi Batter

1/ In a mixing bowl, combine all-purpose flour, gram flour, baking soda, and saffron strands (if using). Mix well.

2/ Add yogurt and mix to form a thick batter. Add water as needed to make a smooth, lump-free batter. The consistency should be thicker than pancake batter but still pourable. Allow the batter to rest for 10-15 minutes.

Frying Jalebi

1/ Heat vegetable oil or ghee in a deep frying pan over medium heat. It should be moderately hot but not smoking.

2/ Pour the jalebi batter into a squeeze bottle or a piping bag with a small round tip. You can also use a ziplock bag and snip off a small corner to make a DIY piping bag.

3/ Squeeze the batter in a spiral or pretzel-like shape directly into the hot oil. Fry a few jalebis at a time, depending on the size of your pan. Do not overcrowd the pan.

4/ Fry the jalebis until they become crispy and golden brown. Flip them occasionally to ensure even cooking.

5/ Remove the fried jalebis from the oil using a slotted spoon and immediately dunk them into the warm sugar syrup. Let them soak for a few seconds, then remove and place them on a plate.

6/ Repeat the frying and soaking process with the remaining batter.

Serving Jalebis

Serve the jalebis warm or at room temperature. They taste best when freshly made.

Enjoy your homemade jalebis! They are best when served fresh, but you can store them in an airtight container for a day or two.

Tips And Tricks For Making Perfect jalebis


Batter Consistency: Ensure that the jalebi batter is not too thin or too thick. It should be thicker than pancake batter but still pourable. Adjust the amount of water or yogurt as needed to achieve the right consistency.

Rest the Batter: Let the batter rest for at least 10-15 minutes before using it. This helps in fermentation and makes the jalebis fluffy.

Saffron for Color: While saffron is optional, it adds a beautiful golden color to the jalebis. You can also use orange food coloring if you prefer a vibrant hue.

Hot Oil: Make sure the oil or ghee for frying is hot but not smoking. Test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.

Proper Piping: Use a squeeze bottle, piping bag, or a ziplock bag with a small corner snipped off for piping the jalebis. Practice making swirls on a plate before piping them into the hot oil.

Consistent Size: Try to make jalebis of similar size to ensure even frying and soaking in the sugar syrup.

Soaking Time: Dip the fried jalebis into the warm sugar syrup for just a few seconds. Over-soaking can make them too sweet and soggy.

Sugar Syrup Consistency: Achieving the right consistency of sugar syrup (one-string consistency) is crucial. This ensures that the jalebis absorb the syrup properly.

Lemon Juice: Adding a small amount of lemon juice to the sugar syrup prevents crystallization and keeps the syrup smooth.

Serve Fresh: Jalebis taste best when served fresh and warm. Enjoy them as a dessert or snack.

Storage: If you have leftovers, store them in an airtight container at room temperature for a day or two. Reheat briefly in the microwave before serving to restore their crispiness.

With these tips and tricks, you’ll be able to make delicious, crispy jalebis that are sure to impress your friends and family.



Here are approximate nutrition facts for one serving (2-3 jalebis) of homemade jalebi recipe

  • Calories: 200-250 calories
  • Carbohydrates: 45-55 grams
  • Sugars: 20-25 grams
  • Protein: 2-4 grams
  • Fat: 1-3 grams
  • Saturated Fat: 0-1 gram
  • Fiber: 1-2 grams
  • Cholesterol: 0-5 milligrams
  • Sodium: 5-10 milligrams

Please note that these values can vary based on factors such as the size of the jalebis, the amount of sugar syrup absorbed, and the specific ingredients used. Homemade jalebi recipe are a sweet treat and should be enjoyed jalebi recipe in moderation as part of a balanced diet.

FAQs About Jalebi Recipe


What are the ingredients required to make jalebi?

The typical ingredients for making jalebi include refined flour (maida), curd (yogurt), sugar, water, saffron strands or food color, and oil or ghee for frying.

How do I prepare the batter for jalebi?

To make jalebi batter, mix refined flour with curd to form a smooth, lump-free batter. This batter is fermented for a few hours to develop flavor and create bubbles, resulting in a lighter texture when frying.

What is the ideal consistency of the jalebi batter?

The batter consistency is moderately thick, similar to pancake batter, allowing it to flow easily from a piping bag or squeeze bottle while still holding its shape when making the jalebi spirals.

Can I substitute any ingredient in the jalebi recipe?

While the traditional recipe uses specific ingredients, some variations allow for substitutes. For instance, baking powder or baking soda can be used as leavening agents, and you can use alternatives to refined flour for dietary preferences.

What kind of oil is best for frying jalebi?

Neutral-flavored oils like vegetable oil or ghee are commonly used for frying jalebi. Ensure the oil is hot enough to quickly fry the jalebis to a crispy texture.

How do I achieve the perfect shape of jalebi while frying?

Use a piping bag or squeeze bottle with a small opening to create spiral shapes while squeezing the batter into the hot oil. Practice can help in mastering the shape.

What is the right temperature for frying jalebi?

The oil should be moderately hot, around 350°F to 375°F (175°C to 190°C), ensuring that the jalebis cook evenly and turn crispy without absorbing excess oil.

How do I make the sugar syrup for jalebi?

The sugar syrup for jalebi is made by boiling sugar and water until it reaches a one-string consistency. Adding saffron strands or cardamom powder enhances the flavor.

How long can I store jalebi and how should I store it?

Jalebi is best enjoyed fresh on the day it’s made. However, if stored properly in an airtight container at room temperature, it can be consumed within 1 to 2 days. Reheating in an oven or microwave can help restore some crispness.

Can I make jalebi Recipe without using a jalebi maker/squeezy bottle?

While using a jalebi maker or a squeeze bottle helps in creating uniform shapes, you can still make jalebi by using a piping bag or even improvising with a plastic freezer bag with a small hole in the corner to pour the batter into the oil.

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