Jalebi – Indian Dessert

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). πŸ™‚

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.

0 thoughts on “Jalebi – Indian Dessert

  1. 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

    1. 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.

  2. 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:)

  3. Hi there,

    Thank you so much for this recipe. πŸ™‚ 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

  4. 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.

    1. 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 .. πŸ™‚

    2. 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.

  5. 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

    1. @ 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:)

  6. 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?

    1. 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.

      1. 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

    2. 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?

  7. 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

  8. 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

    1. 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.

  9. 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

  10. 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.

  11. 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…

  12. 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.

  13. Hai Hetal n Anuja

    I love ur recipes , especially when u make things look this easy…:) πŸ™‚

    Awesome jalebi recipe, keep up the great work..

    Sridevi

    1. Hi Swa,

      In India, corn starch is called corn flourÒ€¦they are the same thing. In the US, the actual flour made from corn is known as corn meal.

  14. 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!

    1. Hi Kalyani,

      In India, corn starch is called corn flourÒ€¦they are the same thing. In the US, the actual flour made from corn is known as corn meal.

      1. 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.

    1. 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.

  15. 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 πŸ™‚

    1. 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!!!

    2. 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.

  16. 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!

    1. 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!

  17. 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

    1. 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 πŸ™‚

      Cheers

  18. 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

    1. 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!

  19. 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?

  20. 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.

  21. 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

    1. 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.

  22. 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.

    1. 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.

    2. 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.

  23. 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 πŸ™‚

  24. 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.

    1. 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.

    2. 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.

      1. 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

        1. 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.

        2. 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

          1. 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.

  25. 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.

    1. 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 .

      1. 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. πŸ™‚
        All the best

  26. 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

  27. 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.

      1. 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 πŸ™ ). 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

        1. Hey Hetal,
          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 :). Thanks a tonne ladies ( and Aruna masi ;)).
          Five stars from my side. And to the readers- DO TRY IT!

    1. 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.

      1. Your right i was stupid enough to fight on baseless things sorry rin and everyone…lol i called myself stupid…hahahahahaha πŸ™‚

    2. 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

      1. 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.

  28. Hello ladies…thanks so much for this recipe..perfect for the festive season!!! loved ur kurtis…oh yeah and the new music too…:)

    1. 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.

    2. 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

      1. 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.

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