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:
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Ferment batter 8-10 hours (or overnight)
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Add cornflour (1 tbsp per cup of maida)
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Fry in hot ghee (not oil) at 180°C
2. Why is my jalebi soggy
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Sugar syrup too cold (soak in warm syrup)
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Overcrowding pan while frying
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Batter too thin (should be piping consistency)
3. Can I make jalebi without yeast
Alternatives:
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Eno/fruit salt (instant version)
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Curd + baking soda (ferment 2 hours)
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Pre-made jalebi mix (just add water)
4. How to get perfect spiral shapes
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Use squeezy bottle with narrow nozzle
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Practice on plate before frying
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Start from center & swirl outwards
5. Why is my batter bubbling too much
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Over-fermented (use within 12 hours)
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Too much yeast (reduce quantity)
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Batter too warm (keep at room temp)
6. Best sugar syrup consistency
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1-string (when cooled)
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Flavor boost: Add saffron + cardamom
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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)