How to Make Jalebi - RECIPE

What is Jalebi?
Jalebi is a popular sweet dessert originating from South Asia, widely enjoyed in India, Pakistan, and several Middle Eastern countries. It is made by deep-frying batter in circular or spiral shapes and then soaking them in a fragrant sugar syrup. The result is a crispy, syrup-soaked treat that is sweet, tangy (due to lemon juice in the syrup), and slightly chewy.
Traditionally, Jalebi is golden or orange in color and is often enjoyed during festivals, special occasions, or as a street food. It can be served warm or at room temperature and is sometimes accompanied by rabri (a sweet, condensed milk dessert) for added richness.
RECIPE:
Ingredients for Jalebi:
  • 1 cup all-purpose flour (maida)
  • 2 tablespoons cornflour
  • 1/4 teaspoon baking soda
  • 1 tablespoon yogurt (curd)
  • 3/4 cup water (adjust as needed for batter consistency)
  • 1 tablespoon ghee or clarified butter
  • A pinch of yellow or orange food color (optional, for traditional look)
  • Oil or ghee for frying
For the sugar syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon saffron strands (optional)
  • 1/4 teaspoon cardamom powder
  • 1 teaspoon lemon juice (prevents crystallization)
Recipe:
  1. Prepare the batter:
    • In a mixing bowl, combine the all-purpose flour, cornflour, and baking soda.
    • Add yogurt and water gradually while stirring to form a smooth, lump-free batter.
    • Mix in ghee and food coloring (if using), and cover the batter. Allow it to rest for 8-12 hours to ferment (you can keep it overnight for best results).
  2. Make the sugar syrup:
    • Heat the sugar and water in a pan over medium heat until the sugar dissolves completely.
    • Add saffron, cardamom powder, and lemon juice.
    • Boil the syrup until it reaches a sticky consistency but is not too thick (one-thread consistency). Keep it warm.
  3. Fry the Jalebis:
    • Heat oil or ghee in a wide, shallow pan over medium heat for deep frying.
    • Pour the batter into a piping bag or squeeze bottle with a small tip (you can also use a plastic bag with a hole cut at one corner).
    • Squeeze the batter into the hot oil in spiral or circular shapes.
    • Fry until both sides are golden and crisp, flipping halfway through.
  4. Soak in sugar syrup:
    • Remove the fried Jalebis and immediately dip them into the warm sugar syrup for 30-40 seconds.
    • Let them soak for a short time before removing them to a plate.
Serve the Jalebis warm and crisp! You can enjoy them on their own or with a side of rabri (sweet condensed milk) for an extra indulgent treat.
 

 

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