The Jalebi recipe is for one of South Asia’s most iconic desserts: crispy, golden spirals soaked in fragrant sugar syrup, delivering a perfect bite of sweetness every time. Whether enjoyed hot from a street-side vendor or prepared fresh at home for festivals, weddings, and Ramadan iftar tables, jalebi has a special place in Pakistani and Indian cuisine.
Making jalebi Recipe at home may seem intimidating, but with the right batter consistency, proper fermentation, and a perfectly warm sugar syrup, anyone can create truly crispy, professional-style jalebis. This recipe walks you step-by-step through the traditional method, ensuring every jalebi turns out crisp on the outside, syrupy inside, and full of authentic flavor.
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Ingredients Breakdown of Jalebi Recipe
For Jalebi Batter
- All-Purpose Flour (Maida) – 1 cup
Gives structure and crispiness when fried.
- Cornflour – 2 tbsp
Helps create lighter, crispier jalebis.
- Yogurt – 2 tbsp
Assists with light fermentation and tang.
- Warm Water – as needed
Needed for forming a smooth, pourable batter.
- Turmeric or Food Color – a pinch
Gives traditional golden-orange color.
- Instant Yeast – ½ tsp (optional)
Speeds up fermentation for quicker batter readiness.
For Sugar Syrup
- Sugar – 1½ cups
the base sweetness that jalebi absorbs.
- Water – 1 cup
helps dissolve sugar to make syrup.
- Lemon Juice – 1 tsp
Prevents crystallization.
- Cardamom Powder – ¼ tsp
Add aroma and classic jalebi fragrance.
- Kewra or Rose Water – few drops (optional)
Gives a sweet aroma found in traditional shops.
For Frying
- Ghee or Oil – for deep frying
- Ghee gives the best flavor; oil works well too.
- Equipment Needed
- Large mixing bowl
- Whisk
- Squeeze bottle or piping bag with small nozzle
- Heavy-bottomed frying pan or wok
- Slotted spoon
- Candy thermometer (optional but helpful)
- Stainless steel saucepan (for syrup)
- Airtight container for storing jalebis
Preparation Jalebi Recipe
- Mix Dry Ingredients:
In a bowl, whisk together maida, corn flour, and turmeric/food color.
- Add Wet Ingredients:
Add yogurt and gradually pour warm water while whisking until batter is smooth.
- Check Consistency:
Batter should be thick yet pourable—similar to pancake batter.
- Add Yeast (Optional):
Mix instant yeast into the batter for quicker fermentation.
- Fermentation Step:
Cover the bowl and leave in a warm place for 2–3 hours (or 6–8 hours without yeast).
- Prepare Sugar Syrup:
Add sugar and water to a saucepan, and simmer until slightly thick and sticky (one-thread consistency).
- Flavor the Syrup:
Add lemon juice, cardamom powder, and kewra to enhance aroma.
- Check Syrup Warmth:
Keep syrup warm—not boiling—as the jalebi recipe absorbs better when syrup is warm.
- Prepare Piping Bottle:
Fill a squeeze bottle or piping bag with fermented batter.
Cooking Time Table
| Step | Time Required | Notes |
| Batter Fermentation | 2–3 hours | Longer fermentation = better flavor |
| Sugar Syrup Preparation | 10–12 minutes | Make before frying jalebi |
| Frying Jalebi recipe | 10–15 minutes | Fry on medium heat for crispiness |
| Soaking Jalebi in Syrup | 10–20 seconds | Coat evenly but don’t oversoak |
Cooking Instructions of Jalebi Recipe
Heat Oil or Ghee:
Use medium heat—too hot will burn the jalebi without crisping.
Test the Batter Flow:
Pipe a small line in oil. If it holds shape and rises slowly, the consistency is perfect.
Pipe the Jalebis:
Hold the bottle upright and make tight spirals, starting from the center outward.
Fry Until Crisp:
Fry on medium heat until jalebis turn golden and crispy.
Transfer to Syrup:
Immediately dip hot jalebi into warm sugar syrup.
Soak Briefly:
Allow 10–20 seconds for syrup to coat—don’t leave too long or jalebi becomes soggy.
Drain Excess Syrup:
Remove from syrup using a slotted spoon and place on a rack or plate.
Repeat:
Continue frying and dipping all spirals until the batter finishes.
Serve Fresh:
Jalebi tastes best warm and fresh.
Serving Suggestions of Jalebi Recipe
- Serve warm with rabri for a traditional dessert.
- Enjoy alongside chai, especially during winter.
- Use as a topping for kheer, falooda, or kulfi.
- Pair with dahi for a sweet-sour combo (old Delhi style).
Comparison Table
| Type of Jalebi | Texture | Flavor Profile |
| Traditional Jalebi recipe | Crispy outside | Sweet, tangy, aromatic |
| Imarti | Dense & chewy | Mildly sweet, lentil-based |
| Rabri Jalebi | Soft and crispy | Rich, creamy, indulgent |
| Instant Jalebi | Very crispy | Light, slightly tangy |
Tips & Variations of Jalebi Recipe
- Use ghee for frying for the best flavor.
- Ferment longer for tangier, more traditional jalebis.
- If jalebi turns soft, the syrup is too thin, or the oil was not at medium heat.
- If batter flows too fast → it’s too thin; add a little maida.
- Add a pinch of baking soda right before frying for extra crispiness.
- To make it gluten-free, replace maida with a rice flour and gram flour mix.
Ingredient Table
| Ingredient | Amount | Purpose |
| Maida | 1 cup | Structure & crispiness |
| Cornflour | 2 tbsp | Extra crunch |
| Yogurt | 2 tbsp | Fermentation & tang |
| Warm Water | As needed | Batter consistency |
| Yeast (optional) | ½ tsp | Faster fermentation |
| Sugar | 1½ cups | Syrup base |
| Cardamom Powder | ¼ tsp | Aroma |
| Lemon Juice | 1 tsp | Prevents crystallization |
| Oil/Ghee | For frying | Flavor & crispiness |
FAQs
Q: Why are my jalebis not crispy?
Heat might be too low, batter too thick, or syrup too thin.
Q: Can I skip food color?
Yes, jalebi will be more golden but tastes the same.
Q: Why is fermentation important?
It creates air bubbles that help jalebi stay crisp and light.
Q: Can I store jalebi batter?
Yes, refrigerate up to 2 days; bring to room temperature before use.
Nutritional Info (Per Piece)
| Nutrient | Amount |
| Calories | 80–110 |
| Carbs | 18 g |
| Fat | 2–3 g |
| Sugar | 12 g |
Conclusion
Crispy homemade jalebi is easier to make than it seems, as long as your batter is smooth and fermented and your syrup is warm and perfectly thick. With this step-by-step guide, you can recreate the traditional sweet delight served at halwai shops and festivals. Crisp on the outside, juicy inside, and full of nostalgic flavor, your homemade jalebi will impress family and guests every time.
