Jalebi recipe | Homemade jalebi recipe.

Last updated on January 27th, 2020

Jalebi recipe with step by step photos. Crispy, juicy jalebi recipe to make at home easily! This is the traditional method to make delicious jalebi recipe for diwali, navratri, holi, etc. jalebi is popular Indian sweet prepared with fermented flour batter. These crispy golden swirled jalebi is a favorite sweet from Indian cuisine.

Jalebi is a traditional sweet from north India but loved across the whole country. It is similar to south indian jangri in the making though the ingredients are totally different. For jalebi the flour batter is fermented first. The fermented batter is poured into a piping bag or cloth cone or a bottle and small round swirls are made directly over hot oil. The crispy fried jalebis are further soaked in sugar syrup. The crispy, juicy and tasty jalebi is ready to serve.

It takes some planning to make jalebi recipe. The batter has to be fermented well to get that slight sour taste and fluffy texture just like jalebis we get from sweet stalls. It is better to keep overnight fermentation else at least for 6 hours. Do not skip curd in jalebi batter as it helps in fermentation. Though the batter will get fermented anyway, the curd adds taste to the jalebi. There is also a quick version or instant jalebi recipe but traditional jalebi with fermented batter tastes best. You can also make jalebi with yeast but I have not tried that.

To make jalebi recipe we need very few ingredients. Maida, corn flour or rice flour, a pinch of soda and curd. I have added a dash of yellow food color but that is optional. The sugar syrup should be of one string consistency. You can flavor the syrup with rose water and saffron as I did or just cardamom powder. There are few points to remember with homemade jalebi recipe. I am listing them below. If you follow the tips and recipe well I am sure you will be able to make perfect jalebis. First few swirls may not be perfect but you will get it in the due course.

Tips for making perfect jalebi recipe

1. Make sure to use a flat bottomed pan that is not very deep. When you press the swirls it should go and sit at the bottom. If the swirls start to float as you press the shape will disintegrate.
2. The temperature of oil is also important. It should be hot but not smoking. If the oil is very hot jalebis will loose shape.
3. The consistency of batter is also an important factor for good jalebis. If the batter is loose jalebis will loose shape. If it is too thick the jalebis will be hard. The correct consistency is something between vada and idli batter. Add water accordingly.
4.  Use a fine tipped bottle for thin crispy jalebis

Serve jalebis warm for a great treat. They keep will for 2-3 days in room temperature.

If you are looking for more Indian sweet recipes do check badam halwa, badusha, gulab jamun, milk peda, besan ladoo, kaju katli, gulab jamun, milk powder gulab jamun.

Jalebi recipe card below:

Jalebi recipe | Homemade jalebi recipe

Harini

Jalebi recipe. Crispy, juicy and flavorful homemade jalebis dunked in sugar syrup!

4.92 from 12 votes

Print Recipe Pin Recipe

Prep Time 14 hrs 15 mins

Cook Time 30 mins

Total Time 14 hrs 45 mins

Course Dessert

Cuisine Indian

Servings 30

Calories 94 kcal

Ingredients

  

1x2x3x

• 1 1/4 cup maida1 1/4 cup maida
• 2 tablespoon corn flour or rice flour2 tablespoon corn flour or rice flour
• 1/2 cup + 2 tablespoons curd1/2 cup + 2 tablespoons curd
• yellow food coloryellow food color
• A pinch of baking sodaA pinch of baking soda
• A pinch of saltA pinch of salt
• WaterWater
• Oil for fryingOil for frying
• For sugar syrupFor sugar syrup
• 1 cup sugar1 cup sugar
• 1 cup water1 cup water
• Few drops of lemon juiceFew drops of lemon juice
• Few drops of rose essenceFew drops of rose essence
• saffron strandssaffron strands

Instructions

 

• Take maida, rice flour or corn flour, a pinch of salt in a mixing bowl. Mix well.
• Add yellow food color,baking soda and beaten curd. Mix well.
• Slowly add water and make a lump free thick yet flowing batter. Keep it covered in a warm place for 6-14 hours.
• To make jalebis
• Add 1 cup water to 1 cup sugar in a heavy bottomed vessel. Mix well till the sugar dissolves. Cook in medium flame till the syrup reaches one string consistency. Will take about 4-5 minutes. Add few drops of lemon juice, saffron strands and rose essence.
• Now take the fermented batter and heat well. Heat oil or ghee for deep fry in a flat bottomed pan.
• Take the batter in a ketchup bottle with fine tip.
• Press the batter into swirls over hot oil. Do not Disturb for a minute.
• Gently flip and cook from all sides until golden brown.
• Remove from oil and dip in sugar syrup. Let it sit in syrup until you fry the next batch.
• Serve jalebis warm or cool thoroughly and store in airtight container.

Notes

1. Make sure to keep the batter well for fermentation. The jalebis will be bland and hard if the batter is not fermented well.
2. You can use your favorite flavoring.
3. While serving you can add nuts as garnish but chop them very finely

Nutrition

Serving: 30gCalories: 94kcal

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how to make jalebi recipe with step by step photos.

1.Take maida, rice flour or corn flour, a pinch of salt in a mixing bowl. Mix well.

2. Add yellow food color,baking soda and beaten curd. Mix well.

3. Slowly add water and make a lump free thick yet flowing batter. Keep it covered in a warm place for 6-14 hours.

To make jalebis

4. Add 1 cup water to 1 cup sugar in a heavy bottomed vessel. Mix well till the sugar dissolves. Cook in medium flame till the syrup reaches one string consistency. Will take about 4-5 minutes. Add few drops of lemon juice, saffron strands and rose essence.

5.Now take the fermented batter and beat well. Heat oil or ghee for deep fry in a flat bottomed pan.

6. Take the batter in a ketchup bottle with fine tip.

7. Press the batter into swirls over hot oil. Do not Disturb for a minute.

8. Gently flip and cook from all sides until golden brown.

9. Remove from oil and dip in sugar syrup. Let it sit in syrup until you fry the next batch.

10. Serve jalebis warm or cool thoroughly and store in airtight container.