Jalebi Recipe

4.25 from 4 votes

This is a tried and tested homemade Jalebi recipe. Learn how to make crispy jalebi without yeast at home in a few simple steps.

Prep Time15

Cook Time30

Fermentation10

Total Time10 45

Course: Dessert

Cuisine: Indian

Servings:

Calories: 124kcal

To make the Jalebi batter, combine together the maida, cornflour, baking powder, turmeric in a bowl.
Add ghee and curd to the dry ingredients. Mix nicely to make a thick batter. Whisk the batter nicely for 5 - 10 minutes either with a wire whisk or using an electric hand mixer.
The consistency of the batter should be thick and not watery, a little thicker than dosa batter. You should be able to make a shape using a piping bag.
Cover the jalebi batter and place it in a warm place for 24 hours or at least 8 - 10 hours, till it is fermented, the batter will rise once fermented.
Once the batter is fermented stir the batter in a cut and folds motion to combine it once again. Make sure not to whisk it for too long once it is fermented.

To make the sugar syrup, boil the sugar with water and saffron strands in a wide pan on medium heat until the sugar dissolves. When the syrup becomes thick and of one string consistency. Turn off the heat and keep aside. But make sure the syrup is hot while soaking the jalebi.

Now to make the jalebis preheat the oil in a wide heavy-bottomed pan for deep frying. To check whether the oil is hot enough for deep frying the Jalebi, drop a teaspoon of batter in oil and if it comes floating to the top almost immediately, the oil is ready for frying.
Meanwhile fill the plastic squeeze bottle with the batter. Tap to remove air. Test the batter by making few jalebis on a plate. Next, pipe spirals or concentric circles of the batter onto the hot oil. Fry the jalebi on low-medium heat until golden brown in color and crisp.
Once the jalebi is crisp and browned, transfer to a metal colander to drain the excess oil. Let it sit for 5 - 10 seconds.

Transfer the warm jalebi to the hot sugar syrup. And let them sit in the syrup for the next 5 - 10 minutes to absorb the sweetness.
Serve Jalebi warm with rabri, kheer or curd.

The leftover batter can be stored in the fridge and is good to use for the next 2 - 3 days.
As we are not using any yeast in this recipe, it is important to use sour curd for making the batter. The batter will turn light and fluffy after fermenting.
Turmeric is added only for the color in the batter. You can use organic food color as well.
If the nozzle or tip of the squeeze bottle is too thin, cut it a little bit to get the desired thickness of jalebi. Please keep in mind, the jalebi expands in size while frying. So adjust the thickness of the nozzle accordingly.