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
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
Sugar – 1 1/4 cups
Water – 1 cup
Saffron – pinch
Lemon Juice – 1 tsp
Cardamom Powder – 1/4 tsp
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.
0 thoughts on “Jalebi – Indian Dessert”
YOUR JALEBI recipe is very good and i make this jalabi .and i feel proude to myself to make this.thanks who give this recipe
I don’t have corn flour nor do I have corn starch 🙁 I very badly want to make jalebis …. Can’t I make them without it? I am in a place where I have to be really lucky to find all the ingredients to make any dish …. Waiting for your reply thank you 🙂
Hi Hetal & Anuja,
Woooohoooo… third time lucky.. my yeast was beyond expiry date and botched my first two attempts. Also, i guess I added little more water than needed, as I used different cups for measurements. Corrected both the third time, and was successful. Tastes yummy, just right for Diwali. Just a question, I had some air bubbles in a few of my jalebis, not sure why? Any thoughts? Nevertheless, they are so tasty. Thanks a ton!!! Wish you both a very Happy Diwali!!! Thank you 🙂
Hi Anuja & Hetal,
Just asking you a question. Do you know the tiny jalebi like balls we get as prasad in Hanuman Temples? I’m not talking about the boondi, I’m referring to what is called Budana in Punjab. It is red like jalebi, & it tastes like jalebi, but it is shaped like boondi. Is that made from the same batter as jalebi? If ot, do you know how to make it & can you show it please?
Yes, you are right! They are made of the same mixture as that of Jalebi and the sugar syrup is the same as in this recipe as well. The halwais tend to put color in the syrup or the batter to make it look attractive.
I followed your recipe, but could you tell me a reason why, mines was not crunchy.
You have to fry them at a lower temperature so that they are crisp before putting them in the syrup. Also, you cannot let the batter ferment for too long or they will not get crispy.
I tried this jalebis today.the taste was awesome..but they turned out so much soggy just like jelly.i dont know what to do had to throw all the jalebis the next day.they should stay crispy rgt?.plz help.
The jalebi should be fried at a lower temperature so that they get crispy all the way through, not just the outside. Also, the batter should not be fermented for too long.
can i store this jalebis at room temperature? and for how many days?
hello hetal and anuja i am only nine years old and tried making jalebis it did not comm properly it was a kind of like a jelly so how can we make it in a proper way if u know a proper way please send it to me pls pls pls pls pls i beg u and i swear i am only 9 years
Maybe the batter was too thin or too thick so it did not fry properly.
Amazing!!!!!!!!!!!!! Read the recipe 2 hours back and made it. It turned out perfect. I just cant believe I made Jalebi at home…… Great recipe!! Cant thank you enof 🙂
Good evening ladies,
So far my batter is the way I desired (fermented and flowing) However when I put the batter in the tube and try to make jalebis in the frying oil it just sinks at the bottom of the deep frying pan and never comes up and simply sticks to the bottom 🙁 Why is that?
Sounds like the Oil is cold or not right 🙁
Have you done exactly as we mentioned in the video?
Pl. try again, this should not be happening…hope you are using fresh and clean oil…
Wow! 165 comments on a single recipe and its incredible how you find the time to respond to almost all of those. Hats off!
AWESOME!! your recipe was great, Thank you!! the jalebis came out absolutely tasty and amazing!
why did the jalebis become soogy the next day ? is there any solution for this ? they should stay crispy.
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.
Very tasty, came out good. This time, I made it with Ziploc bag, next time I need to make from ketchup plastic bottle.
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.
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!
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
No, the quantity of lemon juice will not make the jalebi tangy. It will prevent the crystallization of the sugar.
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..
Can we use rice flour instead of corn starch?
Sorry, we have not tried it with rice flour.
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.
After they cool completely, store them at room temperature in a container that has a tight fitting lid.
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…
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.
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..,:'(
Sorry to hear that… It is possible that the batter fermented too much and that is why it was too thick.
Hi Hetal and Anuja,
Do any of you know how to make shakar para or daal ammatta jalebi?
My mom makes great shakar para…will put it in our list to do. I have not heard of daal ammatta jalebi.
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.
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.
Hello Hetal and Anuja!
Thank you for a delicious recipe. 🙂 I wanted to ask may I use potato starch instead of corn starch?
Thanks for the answer 😉
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.