Jalebi Recipe – A quick and easy Indian Sweet that can be made under 30 mins. Learn to make Jalebi at home with this easy instant step-by-step recipe. Jalebi is one of the most popular Indian dessert, sweet snack, and sometimes breakfast. Similar to Gulab jamun, jalebi too makes its appearance during most weddings, celebrations & festivals.
Jalebi Recipe
Jalebi is the round spiral shaped Indian traditional sweet. Best enjoyed with hot Milk or Rabri.
Making Jalebi at home is easy and can also be made by a beginner. There are 2 ways to make Jalebi:
1. Traditional method made by fermenting the batter.
2. Instant Jalebi without fermentation.
I have shared tips and tricks to make Instant Jalebi without fermentation in this post.
Other Indian Sweets
Coconut Barfi
For best results follow step-by-step instructions, check out the photos and video of Jalebi shown in the Recipe Card.
Ingredients
For Jalebi
For Syrup
Instructions
Making Sugar Syrup
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Add Water and Sugar in saucepan.
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Let it boil on medium heat for 8-10 minutes.
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Add Cardamom Powder and Lemon Juice.
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Simmer on low heat for 4-5 minutes or until the Syrup has one string consistency.
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Turn off the flame and keep it aside.
For making Jalebi Batter
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Add All Purpose Flour (Maida), Cornflour, Baking Soda, Food Color, and Yogurt to a bowl and mix well.
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Add water in batches and make a lump free batter. Batter has to be thick but of flowing consistency.
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Transfer batter to a squeeze bottle/ pipping bag/ ziploc.
For making Jalebi
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Heat Ghee or Oil on a medium flame to fry Jalebi.
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Gently squeeze in batter in a circular motion starting from the center moving outward.
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Fry Jalebi until it turns crispy from both sides.
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When jalebi turns crisp, directly add it to the warm (not hot) sugar syrup.
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Allow it to rest for few seconds in sugar syrup and remove it to a plate.
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Repeat the above steps with the remaining batter.
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Line up the Jalebis on the plate and garnish with Pistachios and Silver Leaf (optional).
Video
Note
Tips and Tricks
- For flat Jalebis
— If the batter is too thin, add a tbsp of Maida (All Purpose Flour) to make it thicker.
— Oil should be hot enough (medium high heat) otherwise jalebi wont puff well.
- For soft Jalebi
— Syrup is too thin, you may need to cook the syrup more until you get sticky one string consistency.
— Add fried Jalebi to warm syrup and not too hot or boiling syrup. If the syrup is too hot jalebi will become soft. And if it is too cold, it wont be absorbed properly.
