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Hooray! Its festival season yet again and one thing is for sure…Jalebi will be on everyone’s wish list. Try this easy Jalebi recipe and be amazed at what you can do with a cup of flour and sugar. Serve your family some hot jalebis this holiday season and warm some hearts (and tummies). 
Prep Time: 5 minutes plus 30 minutes fermentation time
Cook Time: 30 minutes
Makes approx 35 jalebis
Ingredients:
All-Purpose Flour – 1 cup
Cardamom Powder – 1/8 tsp
Rapid Rise Yeast – 1 tsp (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
Corn Starch – 2 tsp
Oil – 1 tsp
Yogurt – 1 Tbsp
Warm Water – 3/4 cup
For Syrup:
Sugar – 1 1/4 cups
Water – 1 cup
Saffron – pinch
Lemon Juice – 1 tsp
Cardamom Powder – 1/4 tsp
Method:
1. In a mixing bowl, add All-purpose Flour, Cardamom Powder, Rapid Rise Yeast and Corn Starch. Mix thoroughly.
2. Add Oil, Yogurt and Water and mix well until there are no lumps.
3. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.
4. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.
5. Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
6. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix.
7. Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).
8. Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.
11. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.
12. Continue frying remaining jalebis.
13. Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight fitting lid. Jalebis will remain fresh for 4-5 days unrefrigerated.
NOTE: About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.
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October 7th, 2010 at 3:57 am
Hello ladies…thanks so much for this recipe..perfect for the festive season!!! loved ur kurtis…oh yeah and the new music too…:)
[Reply]
priya Reply:
December 9th, 2010 at 8:19 pm
can i use corn flour instead of corn starch
[Reply]
hetal Reply:
December 10th, 2010 at 4:34 pm
Hi Priya,
Corn flour and corn starch are the same. Please make sure it is the white powder, not flour made from dried corn.
[Reply]
ash Reply:
September 9th, 2011 at 3:47 pm
hi i really like this recipe but i want to know when you have the jelebis in the frying pan do you take it straight out from the pan and put it into the syrup or do you wait for it to cool down.
[Reply]
hetal Reply:
September 12th, 2011 at 6:47 pm
Hi Ash,
We put them straight in after the frying.
[Reply]
ishu Reply:
November 9th, 2011 at 10:29 am
hi hetal,
i wanted to ask u if u can give the recipy for preparing dhokla???
[Reply]
hetal Reply:
November 19th, 2011 at 2:05 pm
Hi Ishu,
We have a video for Instant Sooji Dhokla and Khamman. Here they are:
http://showmethecurry.com/appetizers/how-to-make-sooji-dhokla-indian-appetizer-recipes.html
http://showmethecurry.com/appetizers/khaman.html
[Reply]
vidya Reply:
March 6th, 2012 at 7:48 pm
Hi Hetal,
I tried making jalebis but i donno for what reason the batter was get hard it was not as liquid as u have shown, i added more n more water but still was not able to get the perfect one
[Reply]
hetal Reply:
March 7th, 2012 at 7:48 pm
Hi Vidya,
I can’t think of any reason that would happen unless you used different measuring cups than we did. We use a standard US measuring cup which holds 8 fluid ounces.
[Reply]
October 7th, 2010 at 4:11 am
this doesnt look anything like jalebi…isnt it supposed to be orange and look much different than this?
[Reply]
sha Reply:
October 7th, 2010 at 2:02 pm
if you wish to be in orange or in yellow color simply add some food color to it. Its absolutely own preference.
H&A, doing a great job; try to appreciate them. Thankyou.
[Reply]
Priya Reply:
January 20th, 2012 at 10:12 pm
Your right i was stupid enough to fight on baseless things sorry rin and everyone…lol i called myself stupid…hahahahahaha
[Reply]
kirti Reply:
October 7th, 2010 at 3:21 pm
it does look like jalebi, probably i think you never try to make it home,
any way thanks hetal and anuja for such easy and wonderful recipe
[Reply]
Priya Reply:
October 7th, 2010 at 4:46 pm
I just don understand y ppl like u just jump from somewhere to find faults! Jobless !
[Reply]
rin Reply:
October 9th, 2010 at 4:31 am
ummm really the person just asked a question, y act so aggressive and call them jobless? you too don’t come across as a job-full person if your gonna comment here too you know? no matter how meaningful you think it’s been, in this case NOT.
[Reply]
Priya Reply:
October 11th, 2010 at 7:23 pm
Rin…i like appreciating ppl for their efforts no matter how small they are.
Hence that comment from my side!
sowmya Reply:
October 7th, 2010 at 5:23 pm
Sha is correct. Its absolutely ur preference to use the food color.
[Reply]
sunita rastogi Reply:
October 8th, 2010 at 1:13 pm
At which step should i use the color, in the batter or syrup?
[Reply]
sha Reply:
October 8th, 2010 at 4:39 pm
Mix the food color in the water and mix it to the flour, so that the color will spread evenly
hetal Reply:
October 12th, 2010 at 10:36 pm
Hi Sunita,
You can mix the color in the water before adding it in…not in the syrup.
October 7th, 2010 at 6:48 am
hi hetal & anuja
i love jalebi.
before i want to make jalebi means have to wait for overnight.
but now i can eat with in a hour.
thank uuuuuuuuuuuuuuuuuuuuuuuuu.
sooooooooooooooooooooooooo much.
we can store it or not.
Advance HAPPY DIWALI.
AND i tried jackfruit pulao ,it came very well.
my husband said to me u r good cook.
the every thing goes to u and u two heart ladies.
[Reply]
hetal Reply:
October 12th, 2010 at 10:06 pm
Hi Sivaranjani,
Thanks so much for writing! We’re glad you enjoyed the pulao.
[Reply]
Swati Vyas Reply:
June 27th, 2012 at 9:50 pm
Aaaaaah …. Wow!!! I was dying to have a good jalebi here, tried almost all Indian sweet shops, wasted lot much dollars on my jalebi craving. The worst part was i was not getting a nice fermented batter( yes!! Wasted a lot flour too
). But this seems just perfect! M all set for my weekend jalebi cravings! Fingers crossed ..hope it turns out well..!
I wish u were here…..saccchi me hath choom leti….!
Ok back to sanity now….’a real big thanks’ :d
[Reply]
hetal Reply:
July 2nd, 2012 at 2:27 pm
Hi Swati,
Thanks! And, good luck!
Swati vyas Reply:
January 29th, 2013 at 10:08 pm
Hey Hetal,
. Thanks a tonne ladies ( and Aruna masi 
).
Sorry for such a late reply. Since i wrote u, probably this batter is something which is my fridge all the time.I am not very good at desserts but It came out really great the very first time n now my hubby likes this jalebi only.Mother-in-law is so very impressed too
Five stars from my side. And to the readers- DO TRY IT!
hetal Reply:
February 4th, 2013 at 5:04 pm
Thanks for the kind words Swati…it makes our day
October 7th, 2010 at 9:14 am
wow gr8 treat for eyes!!!!!!!!!yum will try it soon—-
[Reply]
October 7th, 2010 at 1:38 pm
Hi ladies,
I just wanna say a big wow for this kind of recipe..This is the easiest version of making jalebi i think.I simply love ur way of cooking..making cooking easier all the time..Thanks for the recipe..Will surely try it soon
[Reply]
hetal Reply:
October 12th, 2010 at 10:08 pm
Thanks Sowmya!
[Reply]
October 7th, 2010 at 1:58 pm
Superb ! I was looking for jalebi, since i make only Jangiri’s using Urad Batter.
Hetal, I have some suggestions, next time when u make jalebi’s make sure the oil is about 1 inch in the flat pan for frying, because it won’t pop out from the hot oil when we draw into the oil. Its really easy to draw perfectly.
[Reply]
divya Reply:
October 7th, 2010 at 2:30 pm
sha, does jangiri have the same ingredients as jalebi?pls post the recipe.And Hetal and Anuja, you guys are amazing.I am already drooling!!!Cant wait to try .
[Reply]
Priya Reply:
October 7th, 2010 at 10:23 pm
divya,
Jangri is done with urad dal batter. You need to make it like we do for medu vadai. There is a you tube video..check it out.
All the best
[Reply]
October 7th, 2010 at 2:56 pm
Hello Ladies,
Jalebi looks Yummy. Can’t wait to try it. Can you tell me where can i get the Rapid Rise Yeast from ?
Thanks,
Ritu.
[Reply]
hetal Reply:
October 12th, 2010 at 10:11 pm
Hi Ritu,
Rapid rise yeast is almost always right next to the regular yeast. We used it because that is what we always keep on hand but you can use regular yeast. There is no difference in this recipe.
[Reply]
hetal Reply:
October 14th, 2010 at 2:31 pm
Hi Ritu,
I’d like to make a clarification to my previous answer. You can use regular dry yeast in the same quantity, however, you have to first proof the yeast in the warm water for 5-10 minutes (until foamy) before adding it to the flour. Rapid rise yeast can be added directly to the flour without proofing. The rise time will be the same.
[Reply]
Anila Reply:
August 11th, 2011 at 2:22 pm
Hi Hetal,
I so wanna try this recipe but was wondering what do you mean by”prof the yeast” ?? How do i do it??
Thanks,
Anila
[Reply]
hetal Reply:
August 11th, 2011 at 3:31 pm
Hi Anila,
Proofing the yeast means that you mix the dry yeast with warm water and sugar and allow it to become foamy (around 5-10 minutes) before using it.
Anila Reply:
August 13th, 2011 at 7:42 am
Thanks!!
Soumya Gupta Reply:
August 30th, 2011 at 9:04 pm
Hi Hetal,
just want to check can i use ENO or BAKING POWDER/SODA instead of YEAST.. if YEs then to add that and when????
Thanks
hetal Reply:
September 8th, 2011 at 7:31 pm
Hi Soumya,
This was my masi’s recipe so we did not alter it. I have heard of people using yogurt and letting the batter ferment overnight to mimic what yeast does, but unfortunately, we have not tried that method. Sorry.
October 7th, 2010 at 3:02 pm
VERY GOOD JOB YOU GIRLS…
GREAT RECEIPE…
I HAVE SAVED YOUR WEBSITE TO MY FAV LINKS AND CHECK IT 10 TIMES A DAY TO SEE IF THERE IS ANY NEW VIDEOS, EVEN WHEN I KNOW THAT THERE WONT BE BUT STILL…
LOVE YOU
[Reply]
October 7th, 2010 at 3:28 pm
Have to try this one – thanks!!
[Reply]
October 7th, 2010 at 3:52 pm
Bookmarked! I thought jelebis were some mystical creation that could NEVER be attempted at home. hats off to you guys for sharing!
[Reply]
October 7th, 2010 at 4:11 pm
hi
how much I have to wait if I am using regular dry yeast?
Thanks.
[Reply]
hetal Reply:
October 12th, 2010 at 10:12 pm
The wait time is the same. Rapid rise yeast saves you the time for the second rising but in this recipe, there is no second rising.
[Reply]
hetal Reply:
October 14th, 2010 at 2:32 pm
I’d like to make a clarification to my previous answer. You can use regular dry yeast in the same quantity, however, you have to first proof the yeast in the warm water for 5-10 minutes (until foamy) before adding it to the flour. Rapid rise yeast can be added directly to the flour without proofing. The rise time will be the same.
[Reply]
Anonymous Reply:
October 17th, 2010 at 3:34 pm
Thanks.
[Reply]
October 7th, 2010 at 4:17 pm
Thanks, very good recipe. I have never tried using cardamom in the syrup- I use rose essence instead. This time, I’ll try making in with cardamom powder.
[Reply]
October 7th, 2010 at 5:02 pm
Where can I get this Rapid Rise Yeast?
[Reply]
hetal Reply:
October 12th, 2010 at 10:13 pm
Hi Anuradha,
It is usually next to the regular yeast but you can use regular yeast in this recipe with no other changes.
[Reply]
Anonymous Reply:
October 13th, 2010 at 11:39 am
It is always in the baking isle in the super market!!
[Reply]
hetal Reply:
October 14th, 2010 at 2:33 pm
Hi Anuradha,
I’d like to make a clarification to my previous answer. You can use regular dry yeast in the same quantity, however, you have to first proof the yeast in the warm water for 5-10 minutes (until foamy) before adding it to the flour. Rapid rise yeast can be added directly to the flour without proofing. The rise time will be the same.
[Reply]
October 7th, 2010 at 5:46 pm
Awesome recipe…can’t wait to try it.
[Reply]
October 7th, 2010 at 6:27 pm
Hi Hetal&Anuja,
Thank u so much for sharing such a wonderfull recipes………..
[Reply]
October 7th, 2010 at 6:38 pm
its so wonderfull hay can u give recipe of fafada i m gujarati and on dasera we eat fafada and jalebi but in us we coudnt get it
[Reply]
dev Reply:
October 7th, 2010 at 7:42 pm
check out youtube.com type fafda in search box
[Reply]
nj Reply:
October 8th, 2010 at 7:23 pm
hi nirali
i am gujarati. in you tube you search bhavana recipe.she is gujarati.she gave fafda recipe.
[Reply]
nirali Reply:
October 8th, 2010 at 9:56 pm
tank u for the reply i had sarch that i also got that reciepe but the results r not so good
[Reply]
October 7th, 2010 at 7:31 pm
Ok, so I’m not a big Jalabi fan, it’s just too sweet for me but still it’s good to know how to make it. I never thought it would require yeast and fermenting…wow…so that was completely new to me.
I am, however, a fan of Fafada, so I hope that is coming soon because you know what they say, can’t have jelabi without the fafada.
[Reply]
October 7th, 2010 at 7:49 pm
Hi Ladies,
Thank you so much for the recipe. I wanted to make jalebi for diwali party at my house. So what is the best way to reheat the jalebi? Or can I serve without reheating?
[Reply]
hetal Reply:
October 12th, 2010 at 10:18 pm
Hi Mandeep,
Jalebi cannot be reheated but you can definitely serve them at room temperature.
[Reply]
October 8th, 2010 at 12:52 am
Hi,
This is all time fav sweet. Love the way u guys showed us how to make this mouthwatering sweet.I remember my mom having this for breakfast with chai when she was in Nasik! Will try to make this sweet when I am fully recovered from my surgery. Wanted to know where to buy brown rice in the US? What type i mean short,medium or long grained is good? Which brand is good? Since i am supposed to switch to brown rice due to my health reasons.Also some suggestions on how to make Indian food bland will be appreciated?
Thank you for your time & response in advance.
Keep rocking !!
Jayashree
[Reply]
hetal Reply:
October 12th, 2010 at 10:32 pm
Hi Jayashree,
We like to use long grain brown rice…no particular brand. The great thing about Indian cooking is that you can add as much or little spices as you like. All the best for a speedy recovery!
[Reply]
October 8th, 2010 at 4:40 am
Hi,
Thanks so much for the recipie..i have been waiting for this quick recipie on Jalebi.. loved it … yummy………..
It there any substitute for the yeast???
Pallavi
[Reply]
urvi Reply:
October 8th, 2010 at 7:08 pm
Hi Pallavi,
yeast is used so that you do not have to ferment the batter overnight or longer. using Yeast helps to skip the long fermentation procedure all together.
You can still skip using the yeast, but just have to keep the batter for fermentation ( usually overnight or some odd 12-15 hrs). You will still get those yummy jalebis coming out right
Cheers
[Reply]
hetal Reply:
October 12th, 2010 at 10:33 pm
Hi Pallavi,
With this quick recipe, there is no substitute for yeast. You would have to let the batter ferment overnight.
[Reply]
October 8th, 2010 at 5:15 am
wow got to try this! you guys are aw..
[Reply]
October 8th, 2010 at 6:25 am
thank u for making it a lot more easy.its really wonderful.i even wish to learn thepla.can u show it to us in d next video!
[Reply]
R Reply:
October 11th, 2010 at 4:01 pm
Well, I have been waiting for undhio from an year or so! I buy it from frozen section sometimes and it tastes soooo good. I wish the ladies listen to my request!
[Reply]
October 8th, 2010 at 7:39 am
HEY LADIES,
THANKS A TON FOR THIS YUMMY RECIPE.. WOULD JUST LOVE TO TRY IT OUT ASAP.
JUST A FEW QUERIES, IF I USE NORMAL YEAST WILL IT GIVE OUT SAME RESULTS? COZ U GOTTA DISSOLVE THAT IN WATER N THEN USE IT.
AND ALSO ABOUT THE TEMPERATURE WHILE FRYING THE JALEBIS?
THANKS..
LOVE
DEEPAL
[Reply]
Angel Reply:
October 11th, 2010 at 4:51 pm
I tried these out with Regular (Active Dry Yeast- same amount as the recipe), fermented the batter a little longer (45 min) and the result was quite nice. Everyone that ate it said it was “awesome”. However being a very seasoned cook I thought the jalebies weren’t like the ones you get outside. That means when you bite the jalebi the inside is not one hole, instead it was great netting there. I am not sure how to discribe it. But the taste was GREAT!!!! I am not sure the if the difference was because I used the regular yeast, I seriously doubt it. Also I wondered it the jalebis were going to taste “yeasty” they do NOT:) They tasted fine- nice and crispy just the way I like them!!!
[Reply]
hetal Reply:
October 12th, 2010 at 10:34 pm
Hi Deepal,
Regular yeast will work with this recipe with no other changes. We fried the jalebi at a medium temperature.
[Reply]
hetal Reply:
October 14th, 2010 at 2:34 pm
Hi Deepal,
I’d like to make a clarification to my previous answer. You can use regular dry yeast in the same quantity, however, you have to first proof the yeast in the warm water for 5-10 minutes (until foamy) before adding it to the flour. Rapid rise yeast can be added directly to the flour without proofing. The rise time will be the same.
[Reply]
October 8th, 2010 at 7:44 am
Hi, is cornstarch and cornflour the same thing? Do clarify…would love to try out the jalebis asap…:)
[Reply]
Angel Reply:
October 8th, 2010 at 2:13 pm
They are the same.
[Reply]
Angel Reply:
October 8th, 2010 at 2:18 pm
In India corn starch is called corn flour. In U.S. Corn four is exactly what it says- It’s flour made of corn. Just to be on the safe side, check the flour, it should be white, very fine and should at once dissolve in water creating a white liquid/paste. Then you’d know for sure that it’s corn-starch. Corn flour (flour made of corn) on the other hand is grainy, yellow or yellowish and has distinct aroma to it. Hope this helps.
[Reply]
hetal Reply:
October 12th, 2010 at 10:34 pm
Hi Parul,
In India, corn starch is called corn flour…they are the same thing. In the US, the actual flour made from corn is known as corn meal.
[Reply]
October 8th, 2010 at 9:10 am
wow ! gr8 recipe.. would def try this out this festive season.. is Cornstarch the same as corn flour ( and also in the same measurement)…
do pl notify (or update ur blog on this clarification)…
Happy Navratras!
[Reply]
hetal Reply:
October 12th, 2010 at 10:35 pm
Hi Kalyani,
In India, corn starch is called corn flour…they are the same thing. In the US, the actual flour made from corn is known as corn meal.
[Reply]
October 8th, 2010 at 12:36 pm
Hi parul and kalyani cornstarch and corn flour are diffrent.
[Reply]
hetal Reply:
October 12th, 2010 at 10:35 pm
Hi Swa,
In India, corn starch is called corn flour…they are the same thing. In the US, the actual flour made from corn is known as corn meal.
[Reply]
October 8th, 2010 at 3:48 pm
check out recipes for jilebi and jangri at vahrevah.com
[Reply]
October 8th, 2010 at 9:13 pm
Hai Hetal n Anuja
I love ur recipes , especially when u make things look this easy…:)
Awesome jalebi recipe, keep up the great work..
Sridevi
[Reply]
October 8th, 2010 at 9:35 pm
Can you ladies make Masala Chai please ?
[Reply]
October 8th, 2010 at 9:49 pm
I tried this recipe out today… the result was quite nice!
Thanks for posting such a wonderful recipe!
[Reply]
October 9th, 2010 at 5:53 pm
Hetal, i tried this recipe today. It cameout good but i felt that traditional punch is missing in this jalebi. Other than that measurements were perfect. Thanx for your recipe.
[Reply]
October 9th, 2010 at 10:17 pm
Sha, maybe because of the color and the rose water, which are missing in the recipe.
[Reply]
October 9th, 2010 at 10:44 pm
Hi Hetal and Anuja,
This was a great recipe!! I tried it the moment i saw you’ll preparing it…and it was a BIG HIT!!!
I’d also like to tell you’ll that you’ll are one of the few whose all the recipes turn out to be finger licking good!
Thanks for sharing…
[Reply]
hetal Reply:
October 12th, 2010 at 10:41 pm
Thanks Samina!
[Reply]
October 10th, 2010 at 6:39 am
Hi,
Can i skip yeast and let it ferment over night?can i refrigrate the fremented batter in the fridge for after use?
[Reply]
hetal Reply:
October 12th, 2010 at 10:42 pm
Hi Urmila,
We have not tried this recipe without the yeast but if you do try it, we’d love to hear your feedback.
[Reply]
October 10th, 2010 at 8:02 am
hi Anuja & Hetal can u pls show maharashtrian recipe of dadpe pohe. this is breakfast recipe.
[Reply]
October 10th, 2010 at 1:52 pm
i couldn’t believe that making jalebi could be this simple! I tried it today and it was a big hit at home. Thanks, n gr8 job.
[Reply]
October 11th, 2010 at 3:05 pm
Hi, thanks both of u to share such wonder recipe.can u pls tell me where i can find yeast or how to give fermentation to a better.thanks
[Reply]
hetal Reply:
October 14th, 2010 at 2:36 pm
Hi Rachana,
Yeast is available in most supermarkets in the baking aisle, next to flour, sugar, etc.
[Reply]
Rachana shah Reply:
October 14th, 2010 at 7:26 pm
Thanks for the reply,i tried this recipe n jalebi came out ver well. thanks
[Reply]
October 11th, 2010 at 3:58 pm
Is usage of yeast a must? Is there another traditional alternative?
Anuja, the pile of jalebi on a plate infront of you looks like you are ready to sell them. That’s the same amount they keep in shops or road side .. ha ha ha
Anyway, enjoyed watching the video. Looking forward to jangri video from you guys. Please tell us how it is done traditionally for all the recipes, incase you are using a quick and easy way. Thanks
[Reply]
hetal Reply:
October 14th, 2010 at 2:38 pm
Hi R,
You need the yeast for this fast recipe. If you don’t use yeast, you have to let the batter ferment overnight. We have not tried it that way so cannot say that the recipe given will work perfectly.
[Reply]
October 11th, 2010 at 9:52 pm
which oil did you use for frying?
[Reply]
hetal Reply:
October 14th, 2010 at 2:38 pm
We use canola oil.
[Reply]
October 12th, 2010 at 9:50 am
Hiya, I thought jalebs were made of besan flour, are there different options. Thanks.
[Reply]
hetal Reply:
October 14th, 2010 at 2:39 pm
Hi Tiani,
Jalebis are made from maida.
[Reply]
October 12th, 2010 at 11:29 am
hi anuja & hetal
thanks, apne ye recipe dikhai. etni instant recipe hai.
[Reply]
October 12th, 2010 at 5:11 pm
Hi Anuja & Hetel,
Thanks a lot for the Jalebi recipe. I tried it and it came out really well. I live in Chicago, thanks to you guys myself and my husband had tasty Jalebis to Eat.
I really enjoy ur show a lot.
Thanks once again
bye
Sree
[Reply]
October 12th, 2010 at 6:46 pm
Hi
I tried this recipe at home. it turned out very good. there were some left, i kept it in airtight container but it was all mushy next day. taste was good though.
i followed exactly as shown in video. i wonder what went wrong?
[Reply]
Angel Reply:
October 12th, 2010 at 9:30 pm
Hi Mc,
Mine were store on the counter for a day and then I refrigerated them next day in a baggie. They were as crisp as they were on day one (except cold!)!!! I am guessing the following:
1)Your sugar syrup must be more watery than it needs to be???
2)Maybe you did not fry them real crisp (till slight brown) to begin with??
3)You might have soaked jalebis a little longer in the syrup than required?
Not really sure, but try these things next time (boil the sugar syrup at medium for 15 min maybe a minute more then fry them real crisp.) Hope this helps.
[Reply]
Anonymous Reply:
October 16th, 2010 at 10:31 am
Thanks very much for your reply
i think i soaked them little bit more in syrup
i will be careful nex time (i.e. tomorrow on dashera)
Happy Dashera to you & your family
[Reply]
Angel Reply:
October 16th, 2010 at 8:32 pm
Oh, there you go! Good Luck tomorrow. Wish you and family Happy Dassera as well:)
hetal Reply:
October 13th, 2010 at 10:28 pm
Hi MC,
Although the taste was the best on the same day, the texture of the jalebi was intact even a week later. We stored our’s in an air tight container at room temperature. Maybe you didn’t fry the jalebi enough?
[Reply]
Anonymous Reply:
October 16th, 2010 at 10:32 am
Thanks very much for your reply
Happy Dashera to both of you & your family
[Reply]
October 13th, 2010 at 1:18 am
Hi Ladies,
I am from Tamilnadu and I have heard their Jalebis are made from urad dhal and it is weird to know that they are made from maida, is it your discovery or is it the the traditional way.
Sruthi
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Anonymous Reply:
October 13th, 2010 at 7:02 am
jalebis are made of maida,,,,,, i think u have heard abt jangri which is made of urad dal
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hetal Reply:
October 13th, 2010 at 10:34 pm
Hi Sruthi,
Jalebis are made from maida…it was not our discovery.
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Arpana Reply:
November 19th, 2010 at 11:16 pm
@ Sruthi:
Jalebies are made out of maida. It is the imartee that’s made out of urad daal. May be you are confusing imartees with jalebies:)
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October 13th, 2010 at 9:32 pm
I have tried this one with Active Dry yeast (I think this one is different from rapid rise yeast). After 30 mins I didn’t get string consistancy batter. it’s look normal.
I tried with that batter. jalebi turned little bit hard.
Plz help me.
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Bindu Joseph Reply:
October 14th, 2010 at 8:19 am
Hi Lakshmi
When using an Active Dry Yeast … U will have to keep it for double time … than the rapid rise yeast … Hope that helps ..
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hetal Reply:
October 14th, 2010 at 2:40 pm
Hi Lakshmi,
You can use regular dry yeast in the same quantity, however, you have to first proof the yeast in the warm water for 5-10 minutes (until foamy) before adding it to the flour. Rapid rise yeast can be added directly to the flour without proofing. The rise time will be the same.
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October 14th, 2010 at 3:06 pm
Hi there,
Thank you so much for this recipe.
I can’t wait to try this.
I have one question for you, which brand stainless steel cookware you use? I been wanting to buy good quality cookware sp. for our Indian food but I am so confuse in which brand to buy for stainless steel cookware. Please help me if you can.
Thanks a lot again, Both of you are AWESOME.
Nirali
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hetal Reply:
October 14th, 2010 at 6:19 pm
Hi Nirali,
Farberware and Tools of the Trade make pretty good, affordable stainless steel cookware.
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Nirali Reply:
October 18th, 2010 at 7:59 pm
Hi Hetal,
Thanks for reply…:)
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October 14th, 2010 at 8:47 pm
Awesome recipe!!I tried making Jalebis before following instructions from another website and had decided will never do it, not worth the effort!!But this is so easy and waiting to make it over the weekend. Both me and my husband love HOT jalebis:)
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October 15th, 2010 at 7:37 pm
hi Hetal
wanna try making those yummy jalebis…can i use Active Dry Yeast for the same???
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October 17th, 2010 at 7:29 pm
Hi Hetal +Anuja,
Namaster.
AS Divali is approaching, i really want to know how to cook Mysore Pak ( yellow one)
Plase also try to teach us, some simple , simple sweets also.
Help me please.
MRS Paree Dussoye
Maurius ISLAND
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hetal Reply:
October 22nd, 2010 at 2:39 pm
Hi Paree,
We will surely put mysore pak on our list but unfortunately we will not be able to do it before Diwali this year.
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October 17th, 2010 at 9:14 pm
I tried making these on Dashera, and it turned out wonderful.
Just awesome…
Thanks Hetal and Anuja for this recipe…
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hetal Reply:
October 22nd, 2010 at 2:46 pm
You are so welcome Nir! Glad you enjoyed them.
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October 18th, 2010 at 3:01 pm
hi anuja and hetal,
you guys have one more fan.. i tried your jalebi recipe and they tasted like heaven,,they were amazing i even tried some other recipes of yours and all were great.. i really want to thank you guys for making us learn these wounderful dishes.. hats off to you both..
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hetal Reply:
October 22nd, 2010 at 2:46 pm
Thanks Hira!
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October 19th, 2010 at 12:24 am
Hi Hetal/Ahuja..
I have looking for some desserts i came thorugh your wbsite,its really really wonderfully,right measurements,best tips….
i’m thinking to try JALEBI,i have couple of questions in
this receipe..
1> which kind of yeast do i need to use? (i saw yeast in some american stores in bulk where we can find per LBS)
2> corn starch=corn flour? r both different?
Please clarify me…
Thank You!!
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October 20th, 2010 at 11:35 pm
Hi, Great job, home made jalebies!!!. wonderful reciepe.
tried this reciepe without corn flour as i didn’t have it. jalebies came good.but there was no hole & sugar syrup inside.May I know why?
but they were crispy & yummy.
Thanks for the so simple reciepe
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October 22nd, 2010 at 10:37 am
hi,hetal and anuja i love your cooking method such like me i read anotherb jalebi rasipe which is over night fermentation method but i read this and and listen what itry this on dasera you d`nt belive there is no more for me to eat every one like this i always try only thus method jalebi thans for this
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hetal Reply:
October 22nd, 2010 at 3:16 pm
Hi Purvi,
Thanks so much for taking the time to write to us. We are so happy that you and your family enjoyed the jalebis. Next time, save some for yourself
.
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October 24th, 2010 at 10:10 pm
would like to know why u don’t add baking powder ?Also is the corn starch u talking about is the thinking powder u use to add to gravies and pudding. I cooked the jellieb, the look was perfect, just a little harsh/hard when one chews it. May i ask what i am doing wrong. They crispy but yet hard when u chew it…
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hetal Reply:
October 28th, 2010 at 5:57 pm
Hi Maddie,
We did not add baking powder because we are using yeast. Yes, corn starch is the same as the one you use for gravies. If you think the jalebi is too crispy, you can cut the amount of corn starch in half and try it.
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October 24th, 2010 at 10:12 pm
i meant the corn starch that is used to thicken gravey***is that what u use as corn starch…
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October 26th, 2010 at 11:30 pm
Hello…can u plz help me out?I tried this and jalebi’s were nice and crispy but they are having taste of oil..I just wanna try again if u can correct me at which stage I went wrong?Thanks for this easy recipe and ur help.
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hetal Reply:
October 28th, 2010 at 7:08 pm
Hi Priya,
If the oil is not hot enough, the jalebi can taste oily. This is the same with anything fried.
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October 27th, 2010 at 5:20 pm
Hi Hetal and Anuja. Thanks for the recipe. I was so excited to make jalebis , but I didn’t know what went wrong. When I made jalebi it came out nice but it was not crispy at all. After the second batch was crispy but after an hour it went soggy. Can you correct me please where I went wrong .
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hetal Reply:
October 28th, 2010 at 7:11 pm
Hi Preet,
You have to fry the jalebi at a temperature that is not too hot or not too low. If the temp is too hot, the outer coating becomes dark and the inside remains soft. They have to cook evenly.
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October 27th, 2010 at 5:20 pm
Hi Hetal and Anuja. Thanks for the recipe. I was so excited to make jalebis , but I didn’t know what went wrong. When I made jalebi it came out nice but it was not crispy at all. After the second batch was crispy but after an hour it went soggy. Can you correct me please where I went wrong .
Thanks!
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October 30th, 2010 at 8:12 am
wat flour is to be used?
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hetal Reply:
October 30th, 2010 at 7:51 pm
Hi Mini,
This recipe needs all-purpose flour (maida).
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Ani Reply:
January 25th, 2011 at 5:53 pm
Hi Hetal and Anju,
Recipe looks gr8!! planning to try it tomorrow.
I have both All-purpose flour (got from Price chopper) and maida (from Indian store). which one should I use?
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anuja Reply:
January 25th, 2011 at 10:08 pm
Hi Ani,
All-purpose Flour is Maida in English. You can makes lots of Jalebi now
November 1st, 2010 at 1:06 am
Hi Hetal & Anuja…i want to tell you about CHAM CHAM (mithai) take home made paneer ,blend it then make a long roll like long gulab jamun….now make chashni (water &sugar) put cham cham into your chashni and boil it 7 to 8 min. each side (you can add color also when you ll make the roll) garnishing with nuts or any cream …..i know i dint explain you well but i know that also you ll get it…..HAPPY DIWALI TO BOTH OF YOU AND YOUR FAMILYS
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November 1st, 2010 at 5:16 pm
Hi Hetal & Anuja
I have to thank u guys a lot. i got married n i moved to US and dont know cooking….but u guys have helped me a lot….I get compliments that i cook well and am a good cook n the credit goes to u guys
I thank u guys a lot and u r doing an awesome job….
I will definitely try this one right away as i lov jalebi..
Had 1 quick question can i use baking pwd as an alternative to Rapid Rise Yeast.
Thanks in advance.
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November 2nd, 2010 at 1:43 am
hi heetal and anuja
i made jalebi’s last weekend and it turned out perfect…hot and crispy and nice….i packed it up in an airtight container. i just found out today that the jalebi’s have gone soggy… ( soft)….what could have gone wrong with my recipe???
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November 2nd, 2010 at 3:19 pm
I am really begining to enjoy the site & all the nice things you make, I think the latest few “Quick” ones are so nice, Making those pudas..Oh Well ! life gets sweet..I never liked going to the kitchen & now behold I just enjoy cooking & more cooking.I even sing as I cook !!! See what you guys have done !!! Thank You.
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November 2nd, 2010 at 3:39 pm
Is it possible for youall to make some nice Indian style biscuits as well.Much apprecciated.
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November 2nd, 2010 at 3:42 pm
I was wondering if you could intro some good green veg dishes
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November 2nd, 2010 at 10:14 pm
hi hetal and anuja
HAPPY DEEPAVALLI to and your family…
just now made gulab jamoons… it turned out good… and looks yummy… just wanted to try jelabi… my daughter’s favourite… any substitute for corn starch.. i don’t have it…
thank u…
sujatha
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November 4th, 2010 at 5:38 am
hi, i made the maida batter,but it never raised after 30 mins,do not know what mistake i had done?any idea?
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hetal Reply:
November 4th, 2010 at 6:59 pm
Hi Indhu,
Did you use Rapid Rise Yeast or Regular Yeast. Regular yeast has to be proofed in warm water before adding the flour.
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November 4th, 2010 at 5:06 pm
Hi, I tried Jalebi using ur method it came awesome.
A very big thanks to u.
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hetal Reply:
November 4th, 2010 at 6:30 pm
Hi
Rohini,
That’s awesome! Happy Diwali!
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November 4th, 2010 at 11:09 pm
Thank you,
And i wish both the same.
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November 5th, 2010 at 6:36 pm
hi anuja and hetal…
i made jalebis…it come very nice….they were crispy & yummy….i use regular yeast….I fermented better for 1 hour….wow….thanks……recipe..
i made spinach chicken also it came nice too….
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November 5th, 2010 at 11:08 pm
Hi
I used ur method to do gulab jamoon… it came out perfect.. no more mtr mix packets… by the way what can i substitute for corn starch in jilebi receipe… can i use rice flour…
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November 8th, 2010 at 6:53 pm
Hello Hetal and Anuja. Thanks for the jalebi recipe. I made jalebi on New year day potluck party. It was very yummy and crispy. In fact my jalebi was big hit in the party. All your measurements for jalebi and sugar syrup are perfect. Thanks a million again.
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hetal Reply:
November 8th, 2010 at 7:36 pm
Hi Vipasha,
That’s great to hear! Glad everyone enjoyed the jalebis!
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November 9th, 2010 at 6:25 pm
hello ladies.. thnk u so mcuh 4 dis recipe.. ive myself tried dis ix really awsum… cn u tell us how to make brownies.. i luv brownies… n u 2… thnk you
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November 13th, 2010 at 8:36 pm
Hi,
could u tell me 1 cup flour = 125 gns or 225
how much gm u took in this recipe…thanks
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hetal Reply:
November 16th, 2010 at 3:03 am
Hi Seemi,
We did not weigh the flour but typically, one cup of all purpose weighs approximately 125-150 grams. The difference is if the flour is sifted or not and how tightly you pack it in.
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November 17th, 2010 at 10:45 pm
Hi Hetal,
Could you plz tell me from where to buy the ketchup bottle. I am not able to find one in regular stores like Ralphs, Aldertsons, Trader Joe’s,, K-mart
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Anonymous Reply:
November 18th, 2010 at 6:48 pm
you can find in dollar shops
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hetal Reply:
November 18th, 2010 at 7:27 pm
Hi Aditi,
Like someone said, you can find them at dollar stores. Some of the stores you mentioned will probably start to carry it around spring time…when barbecue season starts.
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Sandhya Reply:
December 7th, 2010 at 10:25 pm
I found one in walmart super store..like super walmart
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November 19th, 2010 at 9:24 pm
I thought rose water was used in jilebi.
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November 24th, 2010 at 11:05 pm
Dear Helal,
I faced some difficulties when I droped my dough on the oil. As the dough is very sticky and not smooth in texture, it does not come out in regular motion when i drop it whic does not make any regular shape. What can i do in that situation? I am looking forword to your kind reply.
Kind regards,
Tania.
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hetal Reply:
November 25th, 2010 at 12:35 am
Hi Tania,
The dough is sticky but it should still be smooth. As you drop it in the oil, you have to maintain the circular motion and keep pressing the bottle. It will eventually form the spiral. Sometimes, the measurements of flour, water are not exact so a little more water may have been needed in your batter.
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November 26th, 2010 at 5:37 am
thank you very much for your kind reply.
Tania.
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November 28th, 2010 at 3:24 am
DEAR HETAL,
I have tried to make jalebi today. But , again some problem has arisen-in the first time the jalebi was all right but in the second time when I tried to fry it was flat in the buttom side and puff on the upright side. Moreover in the second time it was not as smooth like the first one ,it had some bubbley texture on the outer surface . One more thing , my sugar syrup does not absorbed properly inside the jalebi. I would appreciate if you kindly tell me what I have to do in that situation?
Kind regards,
Tania.
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November 28th, 2010 at 11:18 am
HI
I made this for my Hubbys birthday and it was a super hit…
thankx so much for this one!!
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hetal Reply:
November 29th, 2010 at 11:12 pm
Awesome Lavi! Happy belated birthday to your hubby!
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December 2nd, 2010 at 7:26 pm
hi hetal,
i wanted to know instead of corn starch what can i use to make jalebi batter.
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hetal Reply:
December 2nd, 2010 at 8:32 pm
Hi Kami,
The corn starch makes them crispy. You can leave it out but they don’t remain crispy for a long time.
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December 6th, 2010 at 10:19 pm
the sugar syrup is not absorbing properly plz help me out
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hetal Reply:
December 7th, 2010 at 10:31 pm
Hi Anu,
Maybe the syrup got cooked for too long?
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December 10th, 2010 at 9:47 pm
Thanks ladies. I have not had these since being in Nepal. Although the local name there is jerry. They are amazing and can’t wait to share them with my family in England and enjoy them again!
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December 17th, 2010 at 4:48 am
Here is my story:
..I was disappointed.
I tried ur recipe..i din’t have rapid rise yeast and so i used active dry yeast(soaked in warm water for 5 min and added). Then i followed the same procedure but unfortunately when i dropped the jalebis into the hot syrup, within seconds it turned very soft
Then i kept the batter (in bottle) in fridge for a day. The sugar syrup was left at room temp itself outside. I made jalebis the next day after directly taking out the bottle out of the fridge.. and then dropped into the syrup. finally it did not turn soft..But had problems while frying..i used mazola oil..
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madhuri Reply:
June 24th, 2011 at 9:30 am
ouch better luck next tyme “) “) plus how do yu get smiley faces
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blank Reply:
January 20th, 2012 at 5:51 am
Maybe you should try frying on medium flame so that it gets crispy inside and outside and then when u put it in syrup it wont go soft…
good luck for next time
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Anonymous Reply:
January 17th, 2013 at 12:40 am
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December 20th, 2010 at 9:49 pm
hi ladies
when watching ur videos.looks very easy to make but when i try not comes out good.actuually i have problem with the smell of yeast.any solution? when i make jalebi and put in the syrep it becomes mushy.even its not easy to pick up from plate. whats the problem there.plz help me.may i use active dry zeast.whats the procedure for this.plz reply me.i want to try it again
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hetal Reply:
December 21st, 2010 at 6:38 pm
Hi Harjinder,
Sorry to hear that. Did you use the corn starch? If so, the jalebis should be very crispy. The temperature of the oil might have been too high so that the outside cooked fast and the inside remained under cooked. If you use active dry yeast, you have to dissolve the yeast first in warm water and let it foam before adding the flour. However, if you are sensitive to the smell of yeast, this recipe might not be good for you. Maybe you can try the traditional recipes that require fermentation and no yeast.
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December 25th, 2010 at 1:49 pm
what is the difference between instant yeast and rapid rise yeast
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hetal Reply:
December 27th, 2010 at 5:17 pm
Hi Ash,
Instant yeast and rapid rise yeast are the same. Rapid rise and active dry yeast are different. Rapid rise (instant) yeast can be added to dry ingredients while active dry yeast has to be proofed in warm water before adding to dry ingredients.
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December 28th, 2010 at 11:53 pm
absolutely loooove jalebi!!
will give it a try for sure..thanks
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January 4th, 2011 at 7:47 pm
hi hetal n anuja,
ur way of explaining da recipes is soo good…jus like my mom n maasi. i jus love jalebis n i’ve been tryin different recipes since i got married i.e 11/2 years but gained nothin except dissappointment.
but after reading such nice comments on ur recipe n such an easy video i wud definitely give it a try…
thanx
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January 9th, 2011 at 3:13 pm
hi there, i tried this recipe before 2 days n it turned out to be soo very gud. my hubby jus loved it. it tasted exactly like the ones frm shops. n remained as crispy as they were on the very first day i made them.
thanks a ton to u both for this wonderful n easiest recipe.
u have a new fan frm now…
thanx agn…
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anuja Reply:
January 12th, 2011 at 5:07 am
Hi Ronith,
Happy to hear that you and your husband enjoyed the jalebis
Thanks for your support!
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January 9th, 2011 at 3:17 pm
jus looking forward to try ur khaman, khandvi n nan khatai recipes…:)
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anuja Reply:
January 12th, 2011 at 5:08 am
Hi Ronith,
We are sure you will love them as well
Enjoy!
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January 14th, 2011 at 3:35 pm
Hi,
Hetal & Anuja, u guls rock , you are doing great job. Now I have sooooo many recipes to impress my family and friends. n you know the fun specially when u are newly wed
)
Anyways, my friends are coming on weekends, and so I am planing to make Jalebis for them. Is that okay if I fry them and keep refrigerated for one day and then deep those in syrup while serving so that I can serve them warm.
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hetal Reply:
January 15th, 2011 at 4:37 am
Hi Kathy,
Unfortunately, the jalebi needs to be dipped in the syrup while they are still hot so that they absorb the syrup. We have not tried this but you may be able to put them in the microwave for just 10 secs – just enough to warm them up but not get them soggy. Please try it on a small batch first.
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kathy Reply:
January 18th, 2011 at 3:57 pm
thanks a lot
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January 21st, 2011 at 8:34 am
hi,
I too have a similar query like kathy, after all the cooking done including dipping in syrup and storing it, can i put it in microwave and serve hot to my guests?
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anuja Reply:
January 21st, 2011 at 2:55 pm
Hi Seema,
Microwave would work but we suggest you do a small batch and not a huge pile. Microwave heating is very uneven and the jalebis may get piping hot in spots that can burn the tongue
Better than that would be if you can heat it in the oven or a toaster oven…they will remain crisp and it will be more even heating
Hope that helps!
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February 4th, 2011 at 6:16 pm
Hi Hetal & Anuja,
Could you please tell me which oil you used here??Can I use vegetable oil and then add couple of ghee spoons??
Please reply me asap.I just have 2 hrs.
Thanks Neelam
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February 7th, 2011 at 4:38 pm
Not fair! How can you make such YUMMY stuff and eat like that in front of us?? I almost felt like grabbing that piece from you!!
I have everything at home except for the ketchup bottle. Lemme go grab one from the store NOW!
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anuja Reply:
February 7th, 2011 at 5:01 pm
Hi Divya,
but, we are sure you have made yours and are enjoying them as well 
So sorry
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Divya Sriram Reply:
February 8th, 2011 at 1:06 am
Guyssssssss, it was awesome!!!!!!!!
You have to make this to know what I mean. My husband almost believed that I bought these from a store (LOL!). It was indeed a sweet surprise. Thank you so much for making my day. A big hug to you 
The measurements are just perfect & I would recommend everybody to try this out. I am just an ‘ok’ cook but after making this, I feel like the best chef in the world!!
(And I too have to thank Aruna masi for the wonderful recipe
)
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anuja Reply:
February 8th, 2011 at 5:31 am
Yoo hooooo! So happy for you
February 7th, 2011 at 4:44 pm
Another question – What did you do with the used oil? Did you use it to fry something else or discard it? Does it get mixed with the sugar from the jalebis?
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anuja Reply:
February 7th, 2011 at 4:58 pm
Hi Divya,
Here are some pointers:
- try to collect and do all our frying in one day – we did make the Boondi laddoos and the Jalebi the same day
- try to use as little oil as possible so there is less to throw away at the end.
- try to make either sweets first before making the savory items. so the flavors don’t get messed up.
- fry all the stuff that leaves residue last so you don’t mess the oil and it does not get cloudy.
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Divya Sriram Reply:
February 7th, 2011 at 9:15 pm
Thanks so much for the tips Anuja
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February 21st, 2011 at 6:08 pm
I never thought to make Jalebi in home….but I did it. It is delicious…
Thanks Hetal and Anuja.. You two are simply superwomen.. love u both
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February 22nd, 2011 at 5:56 pm
Hi Hetal/Anuja
Made these yesterday and these were like a hot cake. a biggggggg hit. thx for the esy and simple recipe
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February 26th, 2011 at 11:31 pm
Hi Hetal/Anuja
I tried Spinach paratha and Dum Aloo recipe and they turned out yummy….Thanks for the recipe..
However, i tried making jalebi’s without adding yeast. I allowed batter to ferment for more than 14 hrs but it never got fermented and jalebi’s came out soft…
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March 10th, 2011 at 6:09 pm
Hetal/Anuja,
Thanks a lot for such a lovely recipe…
U ladies made my day
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March 31st, 2011 at 1:41 am
Hetal/Anuja,
Thanks a lot for this superb recipe. my hubby loves to have hot jalebi and i’ve been looking for the recipe.But the only thing is i could only make 20 jalebis out of the qnty. if i want to make double what’d be the qnty for yeast?
So far i tried 3 of ur recipes and all came out yummy.
U guys r doing a great job. Thanks again.
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anuja Reply:
April 1st, 2011 at 2:59 pm
Hi Totiny,
You will need to double the quantity if yeast as well.
Enjoy the jalebis
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April 21st, 2011 at 6:38 pm
It was the best jalebi I have ever had…:) I am proud
Thank you so much for the amazing recipe…
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May 5th, 2011 at 7:23 pm
Hi Guys,
All your receipes are awesome. I keep trying them and they are always a success. I would like to know if I can use Dry Active Yeast for Jalebis. Please let me know.
Thanking in advance.
Best Regards,
Ashwini
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hetal Reply:
May 5th, 2011 at 9:00 pm
Hi Ashwini,
Regular yeast (Dry Active) can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour.
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May 12th, 2011 at 7:57 am
Hi Hetal and Anuja,
I am only 14 and love cooking but have not tried many dishes. SO I started trying your recipes and I love them. They are wonderful. I try at least 5 of your recipes in a week. Thank you guys so much !!!!!!!!
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hetal Reply:
May 12th, 2011 at 7:00 pm
Hi Anjana,
How cool! We love to hear about young people taking an active interest in cooking. It is something that you can take with you throughout your entire life. Good luck!
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May 31st, 2011 at 7:51 am
heey hetal and anuja,
ii love yu guys
im 12 at da moment and i will be 13 dis year ive loved cooking scince i was 8
i really like dis recipe do u thunk yu guys could make kaja sori if my spelling is wrong
meee and mi mum will alwayzz watch yur recipes even if theyre da same 1
thanx guyzz!!!!
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hetal Reply:
June 1st, 2011 at 3:36 pm
Hi Madhuri,
It is wonderful to see young people taking an active interest in cooking!
We are not familiar with kaja sori…sorry.
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Madhuri Reply:
June 24th, 2011 at 9:24 am
thats ok.
and thankyou
i was watching yur bloopers the other day and i loved it
i also told alot of mi familys bout yur recipes i have got sum people watching yur recipes
,i hope yu both have a wonderful tyme with yur familiz and friends and animals and happy dipawalli in a looooooooong advance
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hetal Reply:
June 27th, 2011 at 3:12 pm
Thanks Madhuri!
June 9th, 2011 at 12:28 am
Hi ladies, I made jalebi today…. It turned out so delicious… Everyone was so impressed…
all the credit goes to two beautiful hard working ladies… Thank you so much… 
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Anonymous Reply:
June 24th, 2011 at 9:26 am
amen 2 dat!!
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June 26th, 2011 at 5:56 pm
Hello:). I am greek and i tried jalebi once, i loved it. I will try to make it at home
. In the video, you said something that we can put in the frying oil. What is it? Thank you 
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hetal Reply:
June 27th, 2011 at 3:57 pm
Hi Stella,
You can add “ghee” or clarified butter to the oil. It improves the flavor.
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July 1st, 2011 at 6:25 pm
heyy anuja n hetal..
i really appreciate ur good work…. keep dis up…
n these jalebis look really yummy….can’t wait to try it
can u make a lava cupcake n easy pan pizza for me…so that i could easily try it out..
thanks n best of luck …and best wishes from my side 4 ur program…
mini verma
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hetal Reply:
July 5th, 2011 at 2:11 pm
Hi Mini,
Thanks! Here are the videos for molten lava cake and pan pizza:
http://showmethecurry.com/desserts/molten-lava-cake.html
http://showmethecurry.com/fusion/pan-pizza-deep-dish-crust.html
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July 6th, 2011 at 8:43 am
i just tried the jalebi recipe yesterday and it turned up to be such a delicious one.. Thank you so much for your recipe.. and now, i’m planning to try every single recipe on your website.. You guys rock! =)
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hetal Reply:
July 8th, 2011 at 5:13 pm
Wow! Glad the jalebi recipe worked out for you…please let us know how the rest of the recipes go
.
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July 20th, 2011 at 1:39 pm
Hi Ladies,
The recipe is so easy… n i tried it today… the taste n d texture turned out really great… But then after about half hour of cooling, the jalebis turned soggy… If u could suggest something so that i can avoid this…????
Besides, u guys really rock!!!
Keep up the great work…
Happy Cooking..
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hetal Reply:
July 20th, 2011 at 6:42 pm
Hi Shraddha,
Usually, the corn starch makes the jalebi hold up and stay crispy. Sometimes, it the jalebi is not fried at the proper temperature (oil is too hot), the outside gets crisp while the inside remains soft.
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Shraddha Reply:
July 21st, 2011 at 3:03 am
okies… thankies…
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July 29th, 2011 at 10:34 pm
You guys are torturing me by eating these jalebies in front of me. Anyway great great recipe. Just a quick question… can I mske this recipe with half the quantities because we are only two persons(me and my husband) to eat. And, if we can, what are some other changes I should make? Please let me know ASAP.
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hetal Reply:
August 2nd, 2011 at 1:34 pm
We would not recommend making half quantity for this recipe because halving the syrup might make it hard to dip the jalebis. Don’t worry…we suspect you won’t have a hard time finishing them
.
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August 18th, 2011 at 8:29 am
Hey Hetal & Anuja,
How can I make Jalebi without “Yeast”. which is the optional ingredient that I can use?
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hetal Reply:
August 22nd, 2011 at 1:47 pm
Hi Pooja,
Yes, there are recipes out there for jalebis without yeast. Some people use yogurt and leave the batter to ferment overnight. Sorry, we don’t have an exact recipe for that.
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August 20th, 2011 at 5:42 pm
Thank you very much for this very delicious recipe.. I tried it a few days ago and people really loved it..
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August 30th, 2011 at 4:45 am
Love u guys u guys doing a great job …i was not good cook but after seeing ur website i have learnt a lot of cooking from u guys and my husbands really loves everything i make from ur recipe
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September 12th, 2011 at 3:30 pm
Hi, I have been told that jalebi got short life in terms of its crispiness. If i make it over night by morning it will be soggy. I have a picnic on this sunday and i ahve to make jaliebi for that it is on sun morn. how can i keep my jalebi crispy. i have to pck them in small containers so that kids can take with them if not able to finish. Kindly guide.
Thanks
Shalini
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hetal Reply:
September 13th, 2011 at 2:22 pm
Hi Shalini,
Without saying, jalebi taste best (texture wise) when they are hot from the stove. Our recipe has corn starch in it that gives it extra crispiness but it still will not be as crispy as fresh. If you do make it ahead, you have to be sure that the jalebi are completely cooled before putting them in containers.
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shalini Reply:
September 13th, 2011 at 9:41 pm
Thank you so much. this is helpful. May be i will get up really early and make it that way may be they will stay crisp. Thanks again. I really appreciate.
Shalini
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September 30th, 2011 at 9:48 pm
Hi
I tried the jalebi recipe and followed all your instructions. It turned out crispy and nice but it had a lil ‘yeasty’ flavour. How could I avoid that flavour? I did use rapid yeast and allowed it to ferment for 30 mins.What could I alter to avoid the yesty flavour in future. Tks
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hetal Reply:
October 3rd, 2011 at 3:02 pm
Hi Jam,
We have not tried it but you may be able to use less yeast and let it ferment for longer.
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October 1st, 2011 at 7:15 am
I made it. Followed your recipe to a T. My jelebi was so good that hubby ate a quarter of the whole batch. And that’s a lot. It really does make lots of jelebis so I’m going to share with neighbors. Thanks. I love your recipes.
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hetal Reply:
October 3rd, 2011 at 3:06 pm
Hi Gwendoline,
So glad you and your hubby enjoyed the jalebis…guess you have some lucky neighbors
.
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October 4th, 2011 at 9:37 am
i always watch u guys recipy i love it so much & can i know what is rapid rice yeast pls
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hetal Reply:
October 6th, 2011 at 2:41 pm
Hi Safeeka,
Rapid rise yeast allows you to skip the step of letting dough rise, then punching it down again and letting it rise for the second time. Only one rise is needed. Also, you can add rapid rise yeast without letting it proof (mixing in warm water and waiting for 5-10 mins). It can be added to the dry ingredients.
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October 18th, 2011 at 9:23 pm
Hello Hetal & Anuja,
My name is Rashmi & writing from Toronto since last couple of months I’ve been hooked on to your website and believe it or not I can’t even think of going to any other website ( not even checking my emails).
That’s how much I like your website, it has so much info(audio & visual) that any one who does not know how to cook will definitely learn to cook and enjoy cooking. I personally appreciate and admire your efforts.
After going thru and trying your various recipes I can proudly say from a beginner cook I’ve graduated to an intermediate cook as of now. Hoping that in the near future I may become an advanced level cook.
Recently I’ve noticed that I’m not able to view videos on your home page. Could you please let me know is there something wrong on my side, if yes what would be the solution.
Awaiting your quick response.
Keep up the good job.
Thanks & Regards,
Rashmi
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hetal Reply:
October 19th, 2011 at 3:20 pm
Hi Rashmi,
Thanks so much for your kind words! We have not seen or heard of your problem from anyone else so it must be on your side. Maybe you can use another browser, refresh the one you are using, or reboot your computer.
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October 27th, 2011 at 7:18 pm
Hi Hetal and Anuja,
I just wanted to Thank you both from bottom of my heaart for this wonderful and perfect Jilebi recipe. I tried it for the first time yesterday for my husbands birthday and Diwali. They came out very very good, very crispy, juicy and perfect. Thank you both for making my day and for all your hard work. Keep up the good work.
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hetal Reply:
October 28th, 2011 at 2:10 am
Thanks so much Vani! Wishing you a very happy Diwali and a belated happy birthday to your husband.
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October 30th, 2011 at 10:02 am
i just love u guys wer do u live in which country???? becoz i would love to meet u both i am just 13 years old but i live on ur recipes for desserts i make them a lot
and thanks for the rasgulla recipe and the rasmallai and the cocunut burfi recipe it was great and thanks for the ever helping tip while making the rasgullas one of u said that u can put the paneer in the food processer and turn it a few times so it helpes in faster hand kneading ones again i <3 u guys!!!!!!!!!hope u reply!!.
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leela Reply:
November 5th, 2011 at 8:45 pm
Do you know which ingridiant makes jalebi crispi. —thanks.
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hetal Reply:
November 9th, 2011 at 12:34 am
Hi Leela,
The corn starch makes the jalebi crisp.
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hetal Reply:
November 9th, 2011 at 3:24 pm
Hi Gauri,
That’s awesome that you are making so many desserts! We live in Texas, USA.
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November 5th, 2011 at 8:32 pm
Hi,
Can you please tell me how to make jalebi crispi.What ingredient makes it crispi.
–Thanks, leela.
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November 14th, 2011 at 12:33 pm
Hello, i just wanted to know that the cornstarch(makai ka atta) dt u have used is white, we have the yellow one..will dt do?
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November 19th, 2011 at 11:03 am
THANK U SOOOO MUCH BUT I REGRET THAT I MISSED AN OPPUTUNITY TO SEE U GUYS CUS I JUST CAME TO US SOMETIME BACK SOO. WHEN R U GUYS COMIN TO INDIA????IF U CAN COULD I PLEEEEEASE COME TO CHENNAI,TAMIL NADU??? SO I COULD COME THERE WITH MY PARENTS AND MEET U AND LEARN SOME RECIPES AND MAYBE U COULD COME TO MY HOUSE AND TEACH ME SOME DESSET RECIPES.
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November 19th, 2011 at 11:04 am
SORRY TO DISTURB U GUY SOO MUCH
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December 3rd, 2011 at 3:54 am
hi hetal and anuja…
Great work.. I am just a beginner in cooking and very slow too..could u please tel me if it is okay to make the batter beforehand and store it in the fridge before frying. If so how many days can the batter stay in the fridge for giving good results
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hetal Reply:
December 5th, 2011 at 2:44 pm
Hi Reena,
Honestly, we have not tried pre-making the batter. The only problem with yeasty batter is that it keeps “growing”. If you make it a day ahead, it will probably be too fermented and the flavor of the jalebi will be altered.
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December 4th, 2011 at 4:43 pm
Hey,
Just made this for our wedding anniversary today:) It came out well..
thanks for all the wonderful recipes..
but just a friendly note, the 3/4 th cup water wasn’t enough to get the particular batter consistency.
Thanks Anyways!!
Keep going Awesome!
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hetal Reply:
December 5th, 2011 at 2:41 pm
Hi Ashwini,
Happy belated anniversary! The 3/4 cup worked fine for us but sometimes, the quality or age of the flour may affect how much moisture is needed.
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December 4th, 2011 at 4:44 pm
Oh yeah and I used a pinch or 2 of turmeric to get the yellow color:)
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December 8th, 2011 at 1:39 am
If I make this at night and bring it to my school the next day, will it still taste good. The class that would be eating these would be during my last period so around 1 in the afternoon.
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hetal Reply:
December 8th, 2011 at 4:05 pm
Hi Emilie,
Yes, just store them in an air tight container after they have cooled completely.
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December 15th, 2011 at 8:07 am
hey A&J,
i wanna know if its necessary to add saffron….
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hetal Reply:
December 15th, 2011 at 1:52 pm
Hi Vincy,
Saffron adds a bit of unique flavor and a tinge of yellow color, but it is not necessary to add it.
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December 23rd, 2011 at 10:39 pm
Hey,
U both are rocking…Your videos are very helpful,specially for beginner like me.
I tried jalebis ,at first attmpt they were fine ,bt as i didnt use corn starch they were’nt crispy.at second attempt they become like rubber..I didnt understand what is the reason behind it!! is it not fermented well…
thank you!!
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hetal Reply:
January 3rd, 2012 at 4:34 pm
Hi Pranita,
Corn starch is what makes them crispy. Also, the batter should be fermented well. Maybe you can keep it in a warm place for a little longer.
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January 6th, 2012 at 1:18 am
I could hear that crisp in when you made it… Yuummm!!! its been like years here since I had it.
My dad used to bring over, samosa & Jalebi from nearby sweet shops, and the sunday began
Love you girls, and ofcourse your recipes!!!
Its a treat to watch them, as much to make them… My mom is soo amazed, she keeps saying, “maine to kabhi ye banaya nai, tune kahan se sikha”!!! I honestly never cooked before my marriage, and here I am cooking; “til-sankri”, egg-paratha, and what not!!
FUN!!!!
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hetal Reply:
January 11th, 2012 at 8:31 pm
Hi Kanwal,
That is awesome! Its always such a great feeling when you can impress mom.
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ha Reply:
January 20th, 2012 at 10:14 pm
yup it is…trust me i have done it alot…..:P
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January 12th, 2012 at 9:00 am
hi hetal, how do i substitute yeast..soda-bicarb or bakin soda
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hetal Reply:
January 19th, 2012 at 6:51 pm
Hi Monica,
We have not tried this recipe with baking soda. If you change one ingredient, it sometimes does not work with the rest of the recipe. I know some ppl leave the mixture overnight to ferment.
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January 14th, 2012 at 4:28 am
Hello Ms.Hetal and Ms. Anuja I was wandering if Icould use some Corn flour (makee ka atta) instead of corn starch?
If not is there any certain brand I can use for Corn flour and corn starch.
Or to make it simple, can you tell me what type of corn starch you used.
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hetal Reply:
January 18th, 2012 at 3:16 pm
Hi Sanower,
You cannot use the actual corn flour (flour made by grinding dry corn). It is different than corn starch which is pure white in color and soft to the touch. In some places, corn starch is referred to as ‘corn flour’. You can use any brand, it is all the same.
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Sanower Reply:
March 17th, 2012 at 12:49 am
Thank you so much!
I tried it with the corn flour and the Jalebi would just fall apart in the oil.
But now i am going to use corn starch!
I am so exited!
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January 20th, 2012 at 3:34 am
Thx sooo much 4 the recipe i have 1 question though…
if u dont have corn starch then can you use custard powder??
pls reply…
thank you
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ThankYou Reply:
January 20th, 2012 at 10:13 pm
Could u please reply to my question so that i can make it…:/
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hetal Reply:
January 25th, 2012 at 8:48 pm
Corn starch is added to make the jalebi crispy. Custard powder will not provide the same effect.
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ThankYou Reply:
January 28th, 2012 at 5:19 pm
Thx
January 20th, 2012 at 5:40 am
Thanks So Much For this recipe…it’s so convenient and quick and that’s the great thing about…:P
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Hello :) Reply:
January 20th, 2012 at 5:58 am
soo true
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January 20th, 2012 at 5:57 am
So today i tried this recipe it was a big hit…all thanks to u girls thanks a lot !!!!
But i tried it without yogurt and it was just perfect…
i was surprised because yogurt looks like the main ingredient anyways thanks again…!!!
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January 20th, 2012 at 10:20 pm
Hey…:)
No offense to anyone but hetal swirls the jalebi WAY better then anuja…lol hetal is also very preety…!!!
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February 9th, 2012 at 7:30 pm
Hi Hetal and Anuja,
I am very thankful to both of you for all the wonderful recipes and tips along with the videos. You have made our lives much easier. I really appreciate all the efforts you put on the videos.
Coming back to jalebis..I tried making them yesterday and the problem i faced was the jalebis didnt absorb much of the sugar syrup. They turned out crispy but not juicy. Where did I go wrong? But still I loved it. Please answer so that I can rectify my mistake.
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hetal Reply:
February 13th, 2012 at 8:08 pm
Hi Lakshmi,
Sorry, not sure what happened. Usually, if the syrup is hot and the jalebi is hot, it should absorb.
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Lakshmi Canteen Reply:
February 14th, 2012 at 10:02 pm
Thanks for the reply Hetal. Maybe the sugar syrup was not hot enough. I turned it off because it was getting thick. Will try again.
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February 11th, 2012 at 10:23 am
hi girls – thanks for showing the receipe for that wonderful tasty jalebi – i made some today from some other webside receipe and it turned out a disaster…. now im gona try yours – and im sure your will turn out just perfect….thanks for all the tips.. cheers.
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March 22nd, 2012 at 10:43 pm
Hello, when frying the jalebi batter, it’s doesn’t stay together.. it instantly breaks apart. The oil was is medium heat as well. Has this got to do with the fact that the batter didnt ferment too well?
Also my batter dried up a bit after fermentation(may be because i put it in a pre heated oven and the heat caused it?). Hence I added some water to the batter just before frying after which the batter broke in the oil.
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March 30th, 2012 at 5:28 am
hi guys
this one also came out fantastic like all other recipes of urs…i’m a sikh n we had a religious ceremony at home.I made these as a desert for the ‘langar’…bt instead of serving them by themselves I made an addition,,i poured on top of them ras malai’s milk sauce which is shown in ur ras malai recipe,,,bt i kept the sugar level in the milk sauce a bit lesser than shown so that with the sweet jalebis in it doesn’t become too sweet,,,chilled rabri[MILK SAUCE] with hot jalebis,,,yuummmm,,,everyone was so happy n surprised as well coz they thought that i hav done a very tough job making the jalebis bt they dn know that everything is easy with supergirls Hetal n Anuja..
luv ya
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hetal Reply:
April 4th, 2012 at 11:51 pm
Thanks for the feedback Sabby! Glad you enjoyed the jalebis!
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April 8th, 2012 at 7:36 am
Hi Hetal and Anuja~~
Thanks for posting this great recipe, I’ve tried to make it couples of time, my family just love it!
And I have a small question that usually in India, how they sell jilebi, well, I know it by weight, so example for 600g jilebi how much RS ?
Pleae reply~~~thank you!
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April 14th, 2012 at 7:32 am
is rapid rise yeast and active dry yeast the same????????
pls reply sooon
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hetal Reply:
April 16th, 2012 at 8:50 pm
Hi Nair,
No, rapid rise yeast can be mixed into dry ingredients but active dry yeast has to be proofed in warm water before mixing into dry ingredients. Also, you can skip the double rising with rapid rise yeast.
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May 4th, 2012 at 1:33 am
Wow this was just great…
Are you girls going to show how to make a chocolate cake and how to frost it with chocolate butter cream?
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May 4th, 2012 at 1:35 am
thank you so much…
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May 14th, 2012 at 12:46 am
hello girls lovely recipe
the first time i tried this recipe it didn’t work out but then when i gave it a second go and added a little bit more water it turned out a lot better. i guess it works out differently with everyone…
thankyou
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May 20th, 2012 at 5:29 am
Hi!,
i had already commented, I said that I was 13 years old and all…but now i am 14! I would like to know how to make light corn syrup for making candied apples could you guys show how to make candied apples or atleast show how to make light corn syrup? please reply. !!ASAP!!
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hetal Reply:
May 23rd, 2012 at 3:28 pm
Hi Gauri,
Corn syrup is not a common ingredient in our kitchen so we never really thought about making it at home. Sorry.
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June 3rd, 2012 at 12:04 pm
Hi Hetal and Anuja,
I tried the jelebi in the morning and it turned out okay. They became like fritters more than they became like jelibi. It was great in taste and I made the syrup with a sweetener and sugar. Maybe next time I should get a bottle instead of using a zipper bag for the thinner jelebi
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June 17th, 2012 at 8:19 pm
hi Anuja and Hetal !!
you guys are simply amazing ! I used your Jalebi recipe twice and they came out perfectly both times !! thank you guys for posting such easy recipes !!
I have also tried the Paneer Pinwheel those came out very good !
You are doing awesome job
I am a big fan !
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hetal Reply:
June 22nd, 2012 at 10:31 am
Thanks for the feedback Esha!
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June 29th, 2012 at 5:36 pm
Hello Hetal and Anuja!
I wanted to ask may I use potato starch instead of corn starch?
Thank you for a delicious recipe.
Thanks for the answer
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hetal Reply:
July 2nd, 2012 at 2:18 pm
Hi Bella,
Potato starch is used for its binding properties and corn starch (in this recipe) is used for it ability to make things crispy. Having said that, I don’t think potato starch will work. Honestly, I have not tried it, but this is my opinion.
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July 20th, 2012 at 12:40 pm
Hi Hetal and Anuja,
This is the best jalebi recipe ever! I had no idea making jalebis at home is soo easy. I have made a few times for my friends and famile and they often don’t believe that it’s home-made.
My husband was so impressed when i made them the first time, he took pictures of it and sent them back home..bragging to everyone…’my wife makes jalebis at home’..:)
Thanks..keep up the good work.
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August 6th, 2012 at 5:00 am
Hi you guys
Tried the recipe a couple of times using exact quantities ( used proofed dry yeast). The batter started getting thick and clumpy after the fermentation (30 mins). From earlier posts i’m guessing this needed more water(flour quality etc). Turned out more like a fritter but were still quite tasty n crispy.
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August 16th, 2012 at 9:19 pm
Hi Hetal and Anuja,
Do any of you know how to make shakar para or daal ammatta jalebi?
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hetal Reply:
August 24th, 2012 at 2:46 am
Hi Iqrah,
My mom makes great shakar para…will put it in our list to do. I have not heard of daal ammatta jalebi.
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August 23rd, 2012 at 11:29 am
Hello!!! I tried making jalebi today but the batter was thick but still i managed to fry them though they did not get the shape of jalebis. But they did not remain crispy after that..,:’(
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hetal Reply:
August 24th, 2012 at 1:45 am
Hi Wini,
Sorry to hear that… It is possible that the batter fermented too much and that is why it was too thick.
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October 11th, 2012 at 2:18 am
Hi Hetal&Anuja,
I want to make jalebis for my daughter’s b’day party. I just have few queries regarding this..
1) Wlll these jalebis stay crispy till night if I make them in the morning?
2) I just checked from the previous comments that if we would like to warm them we can do it in the oven. May I know at what temp?
I prepared my menu looking at your website and you should believe me I got sorted very soon
. I also added comments.. sorry compliments to few of your curries as I gave it a try before hand for my party. You are my party savers 
. Thank you…
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hetal Reply:
October 12th, 2012 at 2:46 pm
Thanks Paddu! If you make the jalebis in the morning, they should stay crisp until evening. After frying, keep the jalebis in a foil pan and heat them in the oven (uncovered) at about 250F. This is a low heat so you will have to keep them in there for awhile.
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October 31st, 2012 at 6:01 pm
Hey thanks for this wonderful recipie ,can you pls tell me the best container to store them If I make them the previous day,Iam planning to make it for diali and I want to the best way to store it so that it won’t loose it’s crispiness.
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hetal Reply:
November 2nd, 2012 at 4:23 pm
Hi Shobana,
After they cool completely, store them at room temperature in a container that has a tight fitting lid.
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November 6th, 2012 at 12:29 am
Thank you:)
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November 9th, 2012 at 12:27 am
Can we use rice flour instead of corn starch?
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hetal Reply:
November 14th, 2012 at 8:13 pm
Hi Bharathi,
Sorry, we have not tried it with rice flour.
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January 10th, 2013 at 10:56 am
Hi hetal and anuja..
Just wanna say that both of u r amazing. Thanks for the jalebi recipe,it came out so good.I can’t even believe that it is so easy..
Thanks
Cheers
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February 26th, 2013 at 1:23 am
[...] Some of my favorite cake recipes are here. Indian sweets work great too! Here is a recipe for jalebi. Sweets work so well because the sugar provides instant energy, giving you a rush. Its the reason [...]
March 13th, 2013 at 9:22 pm
Hello Anuja and Hetal i wanted to ask that when we add the lemon juice the syrup does not become sour or tangy byother way tried pani puris it became puris
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hetal Reply:
March 18th, 2013 at 8:54 pm
Hi Samreen,
No, the quantity of lemon juice will not make the jalebi tangy. It will prevent the crystallization of the sugar.
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April 1st, 2013 at 5:06 am
Hello Hetal & Anuja, I want to make these for my wedding rehearsal dinner and am very nervous as I have never made jalebis before. If I want to make more then 1 recipe do I need to do it seperate. I have 40 people to make for how many recipes do I need to make. I moved from Bangladesh to Alaska, USA. No shops here to order it from.
Also I see you do not use rose water does it taste the same? Thank you for putting a wonderful video with it. You are very kind to help us.
[Reply]
hetal Reply:
April 1st, 2013 at 8:42 pm
Hi Esther,
You can make multiple batches together by just increasing the amounts, but I would suggest that you try it first with just one batch. Since you are making it for the first time, it may be good to practice and make sure that you have it under control before proceeding. Each batch makes about 35 jalebis so you would probably need about 4-5 batches. Good luck and Congratulations!
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April 19th, 2013 at 8:24 pm
Very tasty, came out good. This time, I made it with Ziploc bag, next time I need to make from ketchup plastic bottle.
Thanks!
Suman
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April 20th, 2013 at 2:39 pm
AWESOME!! your recipe was great, Thank you!! the jalebis came out absolutely tasty and amazing!
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Nandita Kumar Reply:
April 26th, 2013 at 10:05 pm
why did the jalebis become soogy the next day ? is there any solution for this ? they should stay crispy.
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hetal Reply:
May 8th, 2013 at 5:39 pm
Hi Nandita,
Yes, they should stay crispy. You may have to fry them longer so that the inside also gets crisp. If only the outside is crisp, they will be fine fresh but not later.
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