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
- 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.
- The temperature of oil is also important. It should be hot but not smoking. If the oil is very hot jalebis will loose shape.
- 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.
- 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 | Homemade jalebi recipe
1 CUP = 250 ml
- 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
- Oil for frying
- For sugar syrup
- 1 cup sugar
- 1 cup water
- Few drops of lemon juice
- Few drops of rose essence
- saffron strands
- 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.
2. You can use your favorite flavoring.
3. While serving you can add nuts as garnish but chop them very finely
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.
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 .
thats a typo. It should be beat well. I have updated, thanks!
Jayanthi Muthuvel says
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 🙂
Kalindi patel says
If I have corn flour and rice flour which do you prefer to use?
Tried this jalebi recipe today! Turned out amazing! Thanks for sharing this best jalebi recipe.
Can I keep the jalebi batter inside oven with the oven light on overnight to ferment it.
Thanks for this traditional jalebi recipe harini. It is just like how my mom makes. She always adds curd in jalebi batter!
wow so very well explained. even a zero skilled cook like me feels like trying. Thanks Hariniji
i, can i use a candy thermometer to check one string consistency for jalebi?
harini is jangri different from jalebi. I love jangri and would like to try this jalebi recipe too?
excellent photography. jalebis look so temping
thanks so much Umashankar!
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.
yes you can use one, but I have not tried personally
Thanks Ankur. Just keep trying and one day you will be a skilled cook 🙂 We all are learning everyday!
Thanks vidhuba, yeah curd in jalebi batter makes it ferment well and yields slightly sour jalebis like in sweet stalls.
Meera Rajan says
Wonderful recipe, thanks for sharing…
Ritika Raj says
This recipe of Jalebi is really good. Thanks for such amazing recipe.
thank you for sharing jalebi recipe