From The Kitchens of India – Jalebi

Here’s a detailed recipe for making Jalebi


  • 1 cup all-purpose flour
  • 2 tbsp besan (gram flour)
  • 1/4 tsp baking powder
  • 1/2 cup plain yogurt
  • 1/2 cup warm water
  • 1 tsp saffron strands
  • 1/2 tsp cardamom powder
  • 2 cups sugar
  • 1 cup water
  • 1/2 tsp lemon juice
  • Oil for frying


  • In a mixing bowl, add all-purpose flour, besan, baking powder, and cardamom powder. Mix well.
  • In a separate bowl, add warm water and saffron strands. Mix and let it sit for a few minutes to infuse the color.
  • Add the saffron-infused water and yogurt to the flour mixture. Mix well to form a smooth batter. The batter should be thick, but pourable.
  • Cover the bowl with a cloth and let the batter rest for at least 12 hours at room temperature. The batter will ferment and become slightly sour.
  • After 12 hours, the batter would have risen and doubled in volume.
  • In a saucepan, add sugar and water. Place it on medium heat and stir until the sugar has dissolved.
  • Add lemon juice to the sugar syrup and let it simmer for 5-7 minutes until it reaches a one-string consistency. Turn off the heat and keep the syrup warm.
  • In a deep frying pan, heat oil on medium-high heat. The oil should be hot, but not smoking.
  • Take a Jalebi bottle or a piping bag with a small round tip. Fill the bag with the Jalebi batter.
  • Squeeze the batter in a circular motion to form spirals. Fry the Jalebis until golden brown and crisp on both sides.
  • Remove the Jalebis from the oil using a slotted spoon and immediately dunk them in the warm sugar syrup.
  • Let the Jalebis soak in the syrup for 2-3 minutes until they absorb the syrup and become soft.
  • Remove the Jalebis from the syrup and transfer them to a serving plate.
  • Serve the Jalebis hot, garnished with some chopped nuts, if desired.

Your delicious Jalebis are now ready to be enjoyed!

Here are some tips that can help you make the perfect Jalebis:

  • The consistency of the Jalebi batter is crucial. It should be thick enough to stick to the piping bag, but not too thick that it won’t flow through the nozzle. If the batter is too thick, add a little water to thin it down.
  • It’s important to let the batter ferment for at least 12 hours. This will give the Jalebis a slightly sour taste and make them crispier. If the weather is cold, you can keep the batter in a warm place like the oven or microwave.
  • When frying the Jalebis, make sure the oil is hot enough. If the oil is not hot enough, the Jalebis will absorb too much oil and become soggy. If the oil is too hot, the Jalebis will cook too quickly and not absorb enough syrup.
  • To get the perfect spiral shape, start piping the batter from the center and work your way outwards in a circular motion. Don’t make the Jalebis too big or too small, aim for a medium-sized spiral.
  • Dunk the Jalebis in the syrup immediately after frying. This will help them absorb the syrup and become soft and juicy. Make sure the syrup is warm, not hot or cold.
  • If you want to store the Jalebis for later, don’t soak them in the syrup for too long as they may become too soft. Store them in an airtight container at room temperature for up to 2 days.

By following these tips, you can make the perfect Jalebis that are crispy on the outside, juicy on the inside, and bursting with flavor.

One thought on “From The Kitchens of India – Jalebi

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