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jalebi recipe | how to make jalebi



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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $6.42 /serving


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Step 1

Add sugar and water to a pot.

Step 2

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

Step 3

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

Step 4

Take it in between your thumb and fore finger.

Step 5

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

Step 6

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

Step 7

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

Step 8

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.

Step 9

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.

Step 10

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

Step 11

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

Step 12

Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have fermented the batter.

Step 13

Add soda and mix gently just until combined.

Step 14

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.

Step 15

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

Step 16

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.

Step 17

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.

Step 18

Mix the batter well. Spoon it to the bottle.

Step 19

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

Step 20

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

Step 21

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

Step 22

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.

Step 23

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

Step 24

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

Step 25

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

Step 26

Serve jalebi hot.

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