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Home / Jalebi recipe | Homemade jalebi recipe.

Published: October 13, 2016 | Updated October 4, 2020 | By Harini

Jalebi recipe | Homemade jalebi recipe.

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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-recipe-image

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.

jalebi-recipe-image

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.

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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.

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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 basundi, badam halwa, badusha, gulab jamun, milk peda, besan ladoo, kaju katli, gulab jamun, milk powder gulab jamun.

Jalebi recipe card below:

jalebi recipe

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
  

  • 1 1/4 cup maida
  • 2 tablespoon corn flour or rice flour
  • 1/2 cup + 2 tablespoons curd
  • yellow food color
  • A pinch of baking soda
  • A pinch of salt
  • Water
  • Oil for frying
  • For sugar syrup
  • 1 cup sugar
  • 1 cup water
  • Few drops of lemon juice
  • Few drops of rose essence
  • saffron 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
Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour

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.

jalabi-step-2

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

jalabi-step-3

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

jalabi-step-4

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.

jalabi-step-1

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.

jalabi-step-5

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.

jalabi-step-6

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

jalabi-step-7

 

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Shared by Harini

About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

Comments

  1. Dipalee says

    September 26, 2016 at 12:21 am

    Hi . I liked ur jalebi recipe . And I read it twice . Will give it try . But one thing I did not get is after the better is fermented u mentioned that” heat the better well ” this step u mentioned is before frying . Do u really mean to heat the better or was it “mix well ” instead of heat well . If true plz mention how to heat better and how long to heat .

  2. Harini says

    September 26, 2016 at 4:33 pm

    thats a typo. It should be beat well. I have updated, thanks!

  3. Jayanthi Muthuvel says

    October 26, 2016 at 5:07 pm

    Hi…I tried jabeli today and it was yum…ur tips and pointers helps me a lot…initially I didnt get perfect shape as this is my first attempt but later on got correct shapes..my jabeli didnt get that sour taste which I likes and for that we shud use some sour curd right…Thanks dear for sharing my fav sweet 🙂

  4. Kalindi patel says

    January 18, 2017 at 2:18 am

    5 stars
    If I have corn flour and rice flour which do you prefer to use?

  5. Harini says

    January 18, 2017 at 4:02 pm

    rice flour

  6. Vijaya says

    February 21, 2017 at 9:32 pm

    5 stars
    Tried this jalebi recipe today! Turned out amazing! Thanks for sharing this best jalebi recipe.

  7. Gayathri says

    April 10, 2017 at 11:19 pm

    5 stars
    Can I keep the jalebi batter inside oven with the oven light on overnight to ferment it.

    Thanks

  8. vidhuba says

    September 1, 2017 at 9:41 pm

    5 stars
    Thanks for this traditional jalebi recipe harini. It is just like how my mom makes. She always adds curd in jalebi batter!

  9. Ankur says

    September 1, 2017 at 9:42 pm

    5 stars
    wow so very well explained. even a zero skilled cook like me feels like trying. Thanks Hariniji

  10. banu says

    September 1, 2017 at 9:42 pm

    5 stars
    i, can i use a candy thermometer to check one string consistency for jalebi?

  11. gayathri says

    September 1, 2017 at 9:44 pm

    5 stars
    harini is jangri different from jalebi. I love jangri and would like to try this jalebi recipe too?

  12. umashankar says

    September 1, 2017 at 9:45 pm

    5 stars
    excellent photography. jalebis look so temping

  13. Harini says

    September 2, 2017 at 9:17 pm

    thanks so much Umashankar!

  14. Harini says

    September 2, 2017 at 9:19 pm

    Yes Gayathri, jangri is different from jalebi recipe though the cooking technique is same. Jalebi batter is made with flour. Jangri batter is made with soaked urad dak. jalebi is north indian and jangri is south indian. On a side not jangri is relatively healthy compared to jalebi with plain flour.

  15. Harini says

    September 2, 2017 at 9:20 pm

    yes you can use one, but I have not tried personally

  16. Harini says

    September 2, 2017 at 9:21 pm

    Thanks Ankur. Just keep trying and one day you will be a skilled cook 🙂 We all are learning everyday!

  17. Harini says

    September 2, 2017 at 9:22 pm

    Thanks vidhuba, yeah curd in jalebi batter makes it ferment well and yields slightly sour jalebis like in sweet stalls.

  18. Meera Rajan says

    August 26, 2018 at 3:56 pm

    5 stars
    Wonderful recipe, thanks for sharing…

  19. Ritika Raj says

    May 15, 2020 at 6:04 pm

    5 stars
    This recipe of Jalebi is really good. Thanks for such amazing recipe.

  20. ashus says

    June 26, 2020 at 3:07 pm

    5 stars
    thank you for sharing jalebi recipe

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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