Jalebi Recipe
Jalebi is a popular Indian sweet made form fermented batter , deep-fried in a spiral shape , and soaked in sugar syrup . It has a crispy texture on the outside and a juicy , syrup center . Jalebi if often served hot and is enjoyed as a desert or a snack with tea or coffee . Follow the recipe and let’s make Jalebi
Ingredients
1 Cup all purpose flour
1/3 Cup yogurt
1/3 Cup water
1 Cup sugar
1/3 water
1/5 Teaspoon cardamom powder
As needed oil for frying
Step:1
In a bowl , add all-purpose flour , yogurt , and water to make a smooth batter
Step:2
Let the batter ferment for a few hours or overnight
Step:3
Heat oil in a pan and pour the batter into a squeeze bottle or a piping bag
Step:4
Squeeze the batter in a spiral shape into the hot oil and fry until golden brown
Step:5
Remove the jalebis form the oil and soak them in the sugar syrup for few minutes
Step:6
The Jalebis is ready serve it hot and enjoy the jalebis
Video For Jalebi
FAQs
1. What’s the secret to crispy jalebi
Crispy Tips:
Ferment batter 8-10 hours (or overnight)
Add cornflour (1 tbsp per cup of maida)
Fry in hot ghee (not oil) at 180°C
2. Why is my jalebi soggy
Sugar syrup too cold (soak in warm syrup)
Overcrowding pan while frying
Batter too thin (should be piping consistency)
3. Can I make jalebi without yeast
Alternatives:
Eno/fruit salt (instant version)
Curd + baking soda (ferment 2 hours)
Pre-made jalebi mix (just add water)
4. How to get perfect spiral shapes
Use squeezy bottle with narrow nozzle
Practice on plate before frying
Start from center & swirl outwards
5. Why is my batter bubbling too much
Over-fermented (use within 12 hours)
Too much yeast (reduce quantity)
Batter too warm (keep at room temp)
6. Best sugar syrup consistency
1-string (when cooled)
Flavor boost: Add saffron + cardamom
Keep warm while soaking jalebi
Conclusion
Jalebi is India’s golden, syrup-soaked delight that balances crunch and juiciness in every bite. This festival favorite shines because:
Few ingredients (maida, sugar, yeast)
Quick to make once batter is ready
Versatile (serve hot/cold, with rabri or milk)