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 can be made for any festivals like Diwali, Holi & Eid.
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
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
Step-by-step photos
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.
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.
3. Pour water.
4. Boil the syrup until it reaches a 1 string consistency.
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.
6. Pour 1 tsp lemon juice. Add in saffron (optional) and cardamoms. Mix & Set this aside.
Making batter for jalebi recipe
7. Add maida, corn flour & turmeric. If fermenting then add besan instead of cornflour.
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.
9. Start by adding 1/4 cup water. Use more as needed.
10. Make a thick smooth batter by mixing. Use more water as needed.
11. Beat the batter well with a whisk for 4 to 5 mins in circular motion. The batter will turn smooth.
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.
13. Add lemon juice and mix. If fermenting, skip 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.
15. When the oil is heating up, add soda to the batter. Give a gentle mix.
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.
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.
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.
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.
20. Remove to a plate and spread them. Pour the entire batter to the sauce bottle and make more jalebi.
Serve jalebi hot or warm.
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.
Related Recipes
Recipe
Jalebi recipe | How to make jalebi
For best results follow the step-by-step photos above the recipe card
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
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.
NUTRITION INFO (estimation only)
Notes
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.
© Swasthi’s Recipes
Preethi Bhandarkar says
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
swasthi says
I don’t know if it works
VS says
It does — we cooked it using eno.
Rehana says
What is soda? Is it baking soda?
swasthi says
Yes
Leenum says
Hello
Can i use a electric whip mixer to make the batter? Wil it give better results?
swasthi says
Hi,
You may try. It is easier to control with a normal whisk. If you over beat the batter the results will be different
Sherbano says
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?
swasthi says
Hi,
Glad to know! I guess I am too late in replying. Not sure how it works.
Ekta says
Hi, I do not have curd, I have butter milk, can I use it instead?
swasthi says
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.
Dee says
Hi Swasthi, if we don’t have corn flour, can it be switched for gram flour in the instant jalebi recipe?
Thanks
Dee
swasthi says
Hi Dee,
I haven’t Tried the instant version with gram flour. It should work the same way.
Darshana Rane says
Hi…
I tried to make jalebi following your recipe, and it came very very good and tasty … thank you …
swasthi says
Hello Darshana
You are welcome! Glad to know the jalebis turned out good. Thank you
Amber says
Hi,
Can I reheat the syrup to adjust the consistency?
swasthi says
Yes you can. If the syrup crystallizes sprinkle some water and reheat
Darshana Rane says
Hi…
I tried to make jalebi following your recipe, and it came out Very very good By test and look also… Thanks
swasthi says
Thank you.
Neetu says
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 ❤️❤️
swasthi says
Hello Neetu
You are welcome! So glad to know your family loved them. Thank you!
Laxmi says
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
swasthi says
Airy batter & Darker jalebis are a indication that you put lots of soda in the batter. Hope this helps
Dipti says
I tried it for the first time..& it was the best thanks a lot 👍👍
swasthi says
Glad to know Dipti
Thank you
Gagandeep Dhanoa says
Hi I tried instant jalebi but it was very soggy..
swasthi says
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.
Anjali says
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!
swasthi says
Hi Anjali,
I think it won’t cause any problem. It should work the same way.
Muna says
Can i use baking powder instead of soda?
swasthi says
I haven’t tried it with baking powder
FromPa says
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!
swasthi says
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.
Surbhi says
The jalebi made are bitter.. why?? Highly disappointed
swasthi says
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.
Satya Ramalakshmi says
Hi Swathi,
Can I use whole wheat flour instead of maida?
Regards,
Satya
swasthi says
Hi Satya,
Not sure. You may try with small quantity.
Satya Ramalakshmi says
Thanks Swathi,
Deepika says
Which jalebi is best instant or fementation ?
swasthi says
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.
Medha says
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.
swasthi says
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
Srivani says
Hi…… Can I use vinegar instead of lemon…. Please tell me…. Bcoz here lockdown
swasthi says
Yes, you can try for the batter. Not for the syrup. You may skip it instead.
Rekha says
Tooooooo good
swasthi says
Thanks Rekha