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Best Jalebi Recipes

Best Jalebi Recipes

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Jalebi Shopping Tips

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Jalebi Cooking Tips

Toasting whole spices before using them intensifies their aroma and flavor.

Check it out the Jalebi recipe here:


  • 2 cups of Maida (Plain Flour)
  • ¼ cup of Corn Flour
  • 1 and ½ cups of Curd (dahi)
  • A large pinch of Baking Soda
  • ½ cup of Ghee
  • Oil for frying
  • A pinch of Orange Food Color

Ingredients for the Sugar Syrup

  • 2 cups of Sugar
  • 2 cups of Water
  • A few strands of Saffron
  • A few drops of Rose Essence
  • ¼ tsp of Cardamom Powder (ilaichi)

Method to cook it

  • Take a medium sized bowl in which add maida, corn flour and baking soda.
  • Mix them properly.
  • Now, put the ghee and food color into the mixture and blend well.
  • Add the curd and also enough water so that a thick batter formed.
  • For around 8 hours, keep the batter aside.
  • Mix the mixture well by using the ladle, until it gets the perfect pouring consistency.
  • Now, to prepare the sugar syrup, heat water in a pan or a wok (kadai) on the medium flame.
  • Add sugar into the hot water and stir continuously, till it completely dissolved.
  • Cook, until the sugar mixture gets thick.
  • Add the saffron, cardamom powder and rose essence. Stir properly.
  • Again, heat oil for deep frying in the same over a medium flame.
  • Now, fill batter in a ziploc bag having a small hole at the bottom.
  • Drain out over the hot oil in a spherical form.
  • Fry them, till they turn to golden brown.
  • After it, remove and drop them into the sugar syrup for 2 to 5 minutes.
  • Take it out and serve warm or at room temperature.

Other option!

If you do not wish to add baking powder than after mixing the flours with curd and water, place the batter in a warm place for 6-8 hours and allow it to ferment.

In summers, fermentation will be done in less time, say 3-4 hours. After the fermentation is done, beat the batter, pour in the squeezable bottle and make Jalebis.

Jalebi Easy Homemade Recipe

My Mom’s homemade jalebi recipe is one of my all time favorites. After you make these at home and have piping hot juicy jalebis the boxed ones from the store won’t cut it. They are one of the most popular of the Indian sweets.

This is made of an all purpose based dough which is deep fried in a concentric circles type of shape. It is then soaked in a sugar syrup flavored with saffron and cardamom. In my opinion, jalebis taste best hot and fresh! But they are also very often served cooled. They can also be stored for serving later.

Jalebi Recipe | How to make crispy Jalebi at home

Jalebi is the Indian sweet that is spiral round in looking dunk in the sugar syrup. Every person has different opinions about the serving of the Jalebi. Some places in India serve Jalebi with Poha, Fafda (Gujrati snack) in breakfast, some serve Jalebi with Rabri and that combination is my favorite. I love Rabri Jalebi, Once you have it, it becomes an addiction. Jalebi is sweet in nature that’s why it is preferred in breakfast in some places because that gives you energy for the whole day. But according to me it just sweet just like other sweets that you can have it anytime you want.

Jalebi is commonly available on the Mithai (Sweet) shop and also selling on the carts. You will hardly find anyone who doesn’t like Jalebi. It is so crispy, juicy, and tasty. Here I am going to share a recipe of crispy Jalebi at home. Honestly, this is my first time that we try Jalebi at home. You can easily make it by yourself but before making Jalebi at home there are some tips that you should always keep in mind:

  • The batter of Jalebi should neither thick nor thin. If the batter is too thick then there will no crispness in the jalebi, it becomes soggy. If the batter is too thin, that would be difficult to get that perfect spiral round shape of the Jalebi.
  • You can also use the squeezy tomato ketchup bottle for putting the batter in the desi ghee but there I am using a simple plastic packet.
  • The syrup of the Jalebi should be one string otherwise jalebi will not absorb the syrup and would not give the juicy flavor. You should always dunk jalebi in warm syrup.
  • Fermenting of jalebi batter is also depend on the temperature of your city. Here I am making Jalebi in the summer season so it doesn’t take a lot of time in fermentation. But in winter season it takes 12-13 hours in fermentation. In winter season it takes more time in fermenting and vice versa.

I’ll explain the full recipe of crispy Jalebi below. It is a quick recipe for Jalebi. I hope you like and try this delicious Jalebi recipe and don’t forget to share your experience in the comment section below.

Jalebi Recipe: Here is How to Make Delicious And Crispy Jalebi at Home

Jalebi is an Indian dessert that&rsquos popular across the world. To make Jalebi, you need to soak Urad dal for 8 hours, and then mix and grind it with rice and water to form a batter. Then, the batter is poured into a piping bag to start making crispy Jalebi. Jalebi is best to have with Rabri. Watch the recipe for the best Jalebi here. Also Read - Egg Curry Recipe: Here is How You Can Make Egg Curry at Home Within 25 Minutes

Also Read - Pallipalayam Chicken Recipe: Cook This South Indian Style Chicken Fry at Home And Enjoy a Comforting Meal

Preparation Time: 15 min
Cooking Time: 30 min
Ready Time: 45 min
Servings: 10


Urad Dal &ndash 1 Cup
Rice &ndash ¼ Cup
Orange Food Colour &ndash ½ tsp mixed with 1 tbsp of water
Water &ndash ½ Cup
Oil &ndash To deep fry

Sugar &ndash 2 cups
Water &ndash 2 Cups
Lemon Slice &ndash 2 nos

How to Make Jalebi

1. Wash and soak the urad dal for 8 hours.

2. Wash and soak the rice for 1 hour.

3. In a blender, grind the urad dal, rice adding some orange food colour and water into a smooth batter.

4. In a pan heat sugar and water with 2 small lime slices to prepare the sugar syrup. Boil until the sugar syrup reaches single thread consistency. Remove the lemon pieces
once the syrup starts to thicken.

5. In a deep frying pan, add oil and heat it.

6. Transfer the batter into a piping bag and cut the edge of the piping bag.

7. Pipe the jalebi batter in the oil in small circles and fry until the jalebi turns crispy.

8. Transfer it immediately to the warm sugar syrup. Dip in the syrup for 3-4 minutes, remove it and serve.

Homemade Jalebi Recipe | Jalebi Ki Recipe

To make this homemade jalebi recipe | instant jalebi recipe, you would need,

  • Water
  • Sugar
  • Cardamom powder
  • Lemon juice
  • Corn flour
  • Dahi (curd)
  • All-Purpose flour
  • Turmeric
  • Lemon juice
  • Baking soda
  • Oil
  • Sauce bottle

– In a Kadhai or large vessel, add sugar and water. Bring it to boil on high flame until it reaches 1 string consistency

– Add lemon juice and the cardamom powder and mix them well.

– Take a bowl, add cornflour, a pinch of turmeric powder, and all-purpose flour and mix them well.

– Now, add curd and water and whisk them into a thick batter. No lumps should be left in the batter.

– The batter should be thick flowing consistency. Take a Kadhai and add oil to deep fry the jalebis.

– Switch on the flame and keep it on low. Add some lemon juice and mix the batter once more.

– Add baking soda and mix the batter properly.

– Also, add the batter into the sauce bottle and check if the batter is too thin or too thick by forming a shape in the oil. If you can form a spiral shape, then you can go ahead with the frying.

– Add the batter into the bottle. Keep the flame on low and gently squeeze the bottle and move in a circular shape from the center to the outer side to make a spiral shape.

– At first, you won’t be able to form a proper shape. But after trying for 3 to 4 times, you will be able to form a proper shape.

– As soon as you are done frying any jalebi, immediately dip it into the sugar syrup.

– Keep the syrup warm while dipping the jalebi. After a few minutes, remove them from the sugar syrup and keep them aside on a plate.

Similarly, make all the jalebi and serve them hot. You can also keep them refrigerated for later consumption. But consume it within 3 to 4 days.

1.First take a bowl add wheat flour (maida) , baking soda and mix it thoroughly by adding water slowly to form consistent batter without leaving any lumps.

2. Batter should not be too thick or thin. The consistency of jalebi batter should be slightly thicker than the pakodi ‘s batter.

3. Then cover the batter and let the batter sit for one day (24 hours) to ferment. After 24 hour you will see small bubbles on the top of the batter which shows the fermentation has taken place.

4. Now add a pinch of food color and 1 tbsp refined oil in the batter (this step is important to make Jalebi crispy). Stir the batter thoroughly using whisk.

5. After that add few leaves of saffron in milk and leave it for 4-5 minutes

6. Take a pan and add one and half cup sugar to it. Now add 1 cup of water and let it boil, when it starts boiling add cardamom powder and saffron.

7. Now when the syrup becomes sticky it should be one string consistent.

8. To check the consistency of syrup put a drop off syrup on your thumb and touch it with a finger and move it away from each other the thread forming between your finger and thumb should be single thread.

9. Transfer Jalebi batter into a plastic cone or sauce bottle.

10. Heat oil or ghee in a pan. After heating on high flame turn the flame to medium temperature.

11. Squeeze the batter in hot oil in a spiral form to make jalebi.

12. Fry it from both sides till it becomes golden. Now take it out from the pan immediately and dip it into the warm sugar syrup.

13. After a few seconds take out your jalebis. You can garnish it with Pistachio and Almonds.


  • If the batter becomes thin add dry maida in it. If the batter is thick you can add water to make it’s consistency perfect.

Recipes you may like–

Maida Flour मैदा
Curd दही
Ghee देसी घी
Baking Soda खाने वाला सोडा
Sugar चीनी
Milk दूध
Saffron केसर की
Cardamom इलायची

Jalebi is comprised of maida and sugar which falls under the classification of unhealthy food for daibetic patients and for those following strict diets. Having maida and sugar will cause a spike in your glucose levels, affect your digestion and hinder the fat loss procedure. To some it may cause inflammation in your body. But having Jalebi rarely to add more taste and flavour in your meals will not affect your health so often.

No Jalebi falls under the category of Indian sweet dish made up of maida, sugar and curd as key ingredients.

Jalebi is fried into olden brown and then added to sugar syrup which contains saffron in it. This urns Jalebi into light orange color but sometimes to make it dark orange food color is also added.

Jalebi recipe, and who the best way to make jalebi with in the full details?

Mix yeast, flour, soda and 100 grams of water and make a paste.

Now put all the mixture in a jalebi cloth and make jalebi in hot oil and fry them till they turn brown on both sides.

Then put them in the prepared syrup and serve.

Jalebi Method :2



In an open-mouthed pot, beat the eggs until they become foamy. When the eggs become like foam, add sugar and beat them. Put the milk in a saucepan and put it on the stove. When it thickens, caloriesoff and when it cools down, add milk to the eggs and beat well. Crush the jalebi and mix it well with the egg milk. When all is well, let it rest for fifteen to twenty minutes. After 15-20 minutes, put them in a pudding dish or mold.

Now take an open mouth pan, put water in it and place the pudding dish or mold in it in such a way that half of the water is inside and half out of the water. Close the lid of the pan and put it on the stove and let it cook on low heat. Put some coal on the lid of the pan. Open the lid after ten minutes and see. If the pudding is frozen, take it off. If it is not frozen, close the lid twice and let it cook. When it freezes, take it off and enjoy it when it cools down.