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Jalebi recipe | How to make jalebi

By swasthi , on June 1, 2020, 145 Comments, Jump to Recipe

Jalebi recipe – A quick 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. Similar to Gulab jamun, jalebi too makes its appearance during weddings, celebrations & festivals. They are much popular as a street food and is also sold in Sweet shops or mithai shops.

jalebi recipe

Jalebi can be made for any festivals like Diwali, Holi & Eid.

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I make jalebi twice a year during my kids’ holidays as they love them a lot. This time I made it during dussehra & took the pictures to share with you all.

Making jalebi at home is easy and can also be made by a beginner. If you are new to Indian cuisine these faqs may help you:

What is jalebi?

Jalebi is a spiral shaped crisp & juicy sweet that is made of all purpose flour, gram flour and sugar syrup.

How to make Jalebi?

To make jalebi, firstly a batter is prepared using flour. Then it is fermented for several hours to acquire a unique fermented flavor.

Then the batter is poured to spirals or concentric circles in the hot oil. They are fried until crisp and then immersed in sugar 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 crisp juicy & light jalebis is the consistency of batter. You can make amazing jalebi at home if your batter is prepared correctly. The consistency of the batter must be free flowing yet thick.

I have this image 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 batter consistency in the recipe below.

More Diwali Sweets recipes
Rasgulla
Gulab jamun
Kaju katli
Rasamalai

Preparation

1. You will need a squeezable sauce bottle or oil dispenser or zip lock bags. A dispenser with a sharp tip works better. For readers in Singapore: I bought it in mustafa 2 yrs ago. You can find similar ones there.

sauce bottle

Before proceeding further 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 planning and keeping the kids waiting.

So I love the instant method. I felt there is no difference in flavor due to the addition of curd.

If you prefer to go by the fermented method, then make the batter the previous night. Make the sugar syrup just before frying the jalebis. If following the instant method just follow the steps as is in the same order mentioned below.

Making sugar syrup for jalebi recipe

2. Add sugar to a pot. Avoid cast iron pans like the one I used as it quickly crystallizes the syrup.

adding sugar to make syrup for jalebi

3. Pour water.

dissolving sugar

4. Boil the syrup until it reaches a 1 string consistency.

boiling sugar syrup
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5. To check take a small portion of sugar syrup in between your thumb & fore finger. Gently move the fingers apart, you must see a single string. I took it off a bit early as it continues to cook in cast iron pans.

checking string consistency for jalebi recipe

6. Pour 1 tsp lemon juice. Add in saffron (optional) and cardamoms. Mix & Set this aside.

adding lemon juice

Making batter for jalebi recipe

7. Add maida, corn flour & turmeric. If fermenting then add besan instead of cornflour.

adding dry ingredients for jalebi batter
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8. Mix well and add curd. You can skip the curd and ferment the batter for 12 to 24 hours until a slightly sour flavor develops.

adding curd to make jalebi batter

9. Start by adding 1/4 cup water. Use more as needed.

adding water

10. Make a thick smooth batter by mixing. Use more water as needed.

making smooth batter for jalebi

11. Beat the batter well with a whisk for 4 to 5 mins in circular motion. The batter will turn smooth.

beating jalebi batter

12. You may get a thick batter like this with a ribbon consistency. This is not the consistency we want, So sprinkle more water as needed. The batter has to be free flowing & moderately thick but not too thick.

wrong consistency of jalebi batter
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13. Add lemon juice and mix. If fermenting, skip lemon juice.

adding lemon juice

Frying jalebi

14. Heat ghee or oil for frying. If using oil, then add 1 to 2 tbsp of ghee to the oil. This enhances the flavor.

heating ghee to make jalebi

15. When the oil is heating up, add soda to the batter. Give a gentle mix.

adding soda to jalebi batter
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16. Spoon few tbsps of batter to sauce bottle. The oil has to be hot enough and the flame medium high. Check if the oil is hot by dropping a small portion of batter in the oil. 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 and thin down the batter a bit. If it is thin and flat, then add 1 tbsp maida and mix. For more details check the pic in the FAQ. Fry them on a medium high flame until crisp.

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 slightly hot to warm sugar 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 entire batter to the sauce bottle and make more jalebi.

remove Jalebi from sugar syrup and spread on a plate

Serve jalebi hot or warm.

Jalebi

How is Jalebi served?

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

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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.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings8 people
AuthorSwasthi

Ingredients (1 cup = 240ml )

For jalebi

  • 1 cup all-purpose flour (organic maida) 125 grams
  • 2 tablespoons corn flour (or besan if fermenting batter) (16 grams)
  • 1/8 teaspoon turmeric or use natural food color
  • ½ cup curd (plain yogurt) (or water if fermenting batter) (120 ml)
  • ½ cup water (more if needed) (120 ml)
  • ½ teaspoon baking soda (or 1 large pinch for fermented batter)
  • 1 teaspoon lemon 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 ml to 180 ml)
  • 1 pinch saffron or kesar optional
  • ¼ teaspoon cardamom powder or elaichi powder
  • 1 teaspoon lemon juice

Equipment needed

  • 1 sauce bottle or Zip lock bag or cloth bag
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Instructions

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.

OR

  • 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 batter, add a tbsp or more water. Next 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.
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Notes

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.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo 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 6g9%
Sodium 2mg0%
Potassium 16mg0%
Carbohydrates 39g13%
Sugar 25g28%
Protein 3g6%
Vitamin C 0.5mg1%
Calcium 22mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Shikha kapoor says

    May 10, 2020

    5 stars
    Hi I love your recipes have tried them and very happy to see the results… enjoyed these delicious recipes… so far I have tried samosa , dosa, Bhatia’s ,paneer butter masala and now going to try jalebis..😊
    Your steps are easy to follow..

    Reply
    • swasthi says

      May 10, 2020

      Hi Shikha
      Thank you! Glad to know the recipes turned out good. Hope you enjoy the jalebis too.
      Thank you
      🙂

      Reply
  3. juggy says

    May 6, 2020

    what is curd ??

    Reply
    • swasthi says

      May 6, 2020

      It is plain yogurt

      Reply
  4. Preethi Bhandarkar says

    May 2, 2020

    can i add eno .. I don’t have soda..pls reply fast as i have to prepare in evening for my in laws and husband.. thanks

    Reply
    • swasthi says

      May 2, 2020

      I don’t know if it works

      Reply
      • VS says

        May 30, 2020

        It does — we cooked it using eno.

        Reply
  5. Rehana says

    April 30, 2020

    What is soda? Is it baking soda?

    Reply
    • swasthi says

      April 30, 2020

      Yes

      Reply
  6. Leenum says

    April 28, 2020

    Hello
    Can i use a electric whip mixer to make the batter? Wil it give better results?

    Reply
    • swasthi says

      April 29, 2020

      Hi,
      You may try. It is easier to control with a normal whisk. If you over beat the batter the results will be different

      Reply
  7. Sherbano says

    April 28, 2020

    5 stars
    Hi I just tried this and the jalebi’s came out perfect!! Thanks so much for this recipe. Just a question I have some left over batter. Can I put it in the fridge and store it? And maybe use it tomorrow?

    Reply
    • swasthi says

      April 29, 2020

      Hi,
      Glad to know! I guess I am too late in replying. Not sure how it works.

      Reply
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  9. Ekta says

    April 27, 2020

    Hi, I do not have curd, I have butter milk, can I use it instead?

    Reply
    • swasthi says

      April 27, 2020

      Hi Ekta,
      If it is thick buttermilk yes it should work. You can skip water and use 1 cup buttermilk. Curd actually helps to activate the soda. With buttermilk you it is good to use 2 tsps lemon juice otherwise it may leave a aftertaste. These suggestions are just work arounds. I still cannot guarantee if the results will be the same.

      Reply
  10. Dee says

    April 26, 2020

    Hi Swasthi, if we don’t have corn flour, can it be switched for gram flour in the instant jalebi recipe?
    Thanks
    Dee

    Reply
    • swasthi says

      April 27, 2020

      Hi Dee,
      I haven’t Tried the instant version with gram flour. It should work the same way.

      Reply
  11. Darshana Rane says

    April 26, 2020

    5 stars
    Hi…
    I tried to make jalebi following your recipe, and it came very very good and tasty … thank you …

    Reply
    • swasthi says

      April 26, 2020

      Hello Darshana
      You are welcome! Glad to know the jalebis turned out good. Thank you

      Reply
      • Amber says

        April 27, 2020

        Hi,
        Can I reheat the syrup to adjust the consistency?

        Reply
        • swasthi says

          April 27, 2020

          Yes you can. If the syrup crystallizes sprinkle some water and reheat

          Reply
  12. Darshana Rane says

    April 25, 2020

    Hi…
    I tried to make jalebi following your recipe, and it came out Very very good By test and look also… Thanks

    Reply
    • swasthi says

      May 7, 2020

      Thank you.

      Reply
  13. Neetu says

    April 25, 2020

    Oh Dear Swasthi,

    I can’t thank you enough for this wonderful recipe.

    I made the fermented version as I did not have the corn flour. And they came out super crunchy and yummy. My husband and kids polished off two plates full in no time.

    Thanks so much ❤️❤️

    Reply
    • swasthi says

      April 27, 2020

      Hello Neetu
      You are welcome! So glad to know your family loved them. Thank you!

      Reply
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  15. Laxmi says

    April 23, 2020

    Your recipe looks very yum… tried making it today but it turned out to be fiasco….
    Batter turned out good…. but while
    Oil was getting hot I put cooking soda in the batter as mentioned in the recipe…soon it turned airy… As i put batter in oil it lost its shape and became swollen in the oil…. No shape… so disappointed….
    On the other hand the syrup was crystalline n thick…. no proper coating of jalebis happened…, also it tuned out darker as soon I put batter in oil
    Pls explain where I went wrong

    Reg

    Reply
    • swasthi says

      April 24, 2020

      Airy batter & Darker jalebis are a indication that you put lots of soda in the batter. Hope this helps

      Reply
  16. Dipti says

    April 23, 2020

    I tried it for the first time..& it was the best thanks a lot 👍👍

    Reply
    • swasthi says

      April 24, 2020

      Glad to know Dipti
      Thank you

      Reply
  17. Gagandeep Dhanoa says

    April 22, 2020

    Hi I tried instant jalebi but it was very soggy..

    Reply
    • swasthi says

      April 22, 2020

      Hi Gagandeep,
      You went wrong with the consistency of batter or did not fry the jalebi enough. Add more flour to the batter and try. It should work.

      Reply
  18. Anjali says

    April 21, 2020

    Hi I was preparing fermated batter, but by mistake added soda and lemon while making batter.

    Is there any issue?

    Will I be getting same kind of jalebi?

    Need help!

    Reply
    • swasthi says

      April 22, 2020

      Hi Anjali,
      I think it won’t cause any problem. It should work the same way.

      Reply
  19. Muna says

    April 21, 2020

    Can i use baking powder instead of soda?

    Reply
    • swasthi says

      April 21, 2020

      I haven’t tried it with baking powder

      Reply
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  21. FromPa says

    April 20, 2020

    5 stars
    Best Jalebi recipe!! Finally I have a keeper. for the past 10yrs, I’ve been trying to learn Jalebi- i have watched 100s of videos, read 100s of recipes, asked anyone in the catering business or knows anyone who can make Jalebis… few have shared their recipes, i have tried over dozen or 2 of recipes, but just was not seeing the same results or taste.. but I never gave up, kept on searching, picking up few tips & tricks along way. Your recipe is less complicated and very easy to see with the pics you’ve shared. I made the fermented version yesterday. My fam loved it…it was tasty & crispy! thank you so much!! Now I just need to work on the shape!

    Reply
    • swasthi says

      April 21, 2020

      Hello!
      Thank you so much! So glad to know your family loved it. To get the right shape, just practice a bit before frying. Thanks again.

      Reply
  22. Surbhi says

    April 20, 2020

    The jalebi made are bitter.. why?? Highly disappointed

    Reply
    • swasthi says

      April 20, 2020

      Change the soda. If the quality of soda is not good it can leave a bitter taste. Or even if it is not activated with enough acidic ingredient (lemon juice or curd) it may taste bitter.

      Reply
  23. Satya Ramalakshmi says

    April 20, 2020

    Hi Swathi,

    Can I use whole wheat flour instead of maida?

    Regards,
    Satya

    Reply
    • swasthi says

      April 20, 2020

      Hi Satya,
      Not sure. You may try with small quantity.

      Reply
    • Satya Ramalakshmi says

      April 21, 2020

      Thanks Swathi,

      Reply
  24. Deepika says

    April 16, 2020

    Which jalebi is best instant or fementation ?

    Reply
    • swasthi says

      April 16, 2020

      Deepika
      The fermentation method yields jalebis which are slightly sour like the traditional ones. But then it is time bound. Some times the batter ferments right some times it may over ferment making the batter too sour. So you need to keep checking it at intervals. I personally prefer the instant one.

      Reply
  25. Medha says

    April 15, 2020

    Hi Swasthi,

    Tried out making your instant jalebi recipe at home today. It turned out really crunchy and crispy.. Thanks for the instant recipe. Though the shape didn’t come out the way you posted in the pictures or you get outside in the market but I think the perfection would come with practice.
    Thanks again.

    Reply
    • swasthi says

      April 16, 2020

      Hi Medha,
      You are welcome! Glad they turned out good. Yes it needs a bit of practice. You can actually practice squeezing the batter in the bowl first. Then squeeze in the oil. I do this always. Hope this helps

      Reply
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