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Fun FOOD Frolic

  • Home
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    • Cakes & Bakes
    • Lunch
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    • Multi-Cuisine Recipes
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Indian DessertsVideo Recipes

Homemade Jalebi Recipe

written by Hina Gujral November 2, 2020
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This deep-fried pretzel-like sweet from India is well celebrated among food lovers. We are sharing a tried and tested Jalebi recipe without any yeast. These homemade jalebis will remain crisp for hours and taste absolutely delicious.

Tried and tested crispy homemade Jalebi recipe.

About Jalebi

Jalebi is a popular Indian sweet that needs no defining introduction. Across India, it is widely available at sweet shops, restaurants, and street carts.

The batter of Jalebi is prepared with white flour, shaped into twisted and tangled concentric circles, deep-fried till crunchy, and later dunked in saccharine sugar syrup.

The moment Jalebi batter touches the hot oil it starts taking whimsical shapes as if it has a mind of its own.

The pair of hands seasoned with years of practice could only master the tactful technique of shaping a perfect Jalebi.

It is always absorbing to watch the halwai make Jalebis.

The man sitting beside the wide and flat skillet filled with oil, the batter filled in a muslin cloth, he moves his wrist like a magic wand in a rhythmic motion over the kadhai, and voila, there you have Jalebi ready. 

side close up shot of jalebi in a black platter

My Jalebi Recipe

My obsession with Jalebi Recipe unfolded two years back. Yes, it took me two years to bring the perfect recipe to the blog.

The task of disciplining Jalebi batter on a pan filled with piping hot oil is no less than taming a dragon.

Finally, after a lot of trials and errors, we have a failproof jalebi recipe.

Reasons To LOVE This Jalebi Recipe

easy to follow

always yield crisp and tasty jalebi

requires minimal ingredients

no yeast is used to ferment the batter

Watch Jalebi Recipe Video

My Tried & True Recipe Notes

Sharing with you a few notes scribbled in my recipe journal after each trial.

Hope these might help you understand the process in a better way.

Jalebi Batter: You need only 6 ingredients – maida (all-purpose flour), corn starch, curd, baking powder, ghee, and a pinch of turmeric. The batter comes together in 5 minutes.

The batter should be thick with a dropping consistency to it, a little thicker than the idli dosa batter.

Sour Curd: Use only sour curd to mix the batter, no milk. If required use a tablespoon or so of lukewarm water. Please keep in mind, if the batter is too runny or liquid, the jalebi will not take the right shape.

Fermentation: Inside the oven or microwave are my pet spots to keep the batter for fermentation. During summer or humid season, the jalebi batter gets fermented in 6 – 8 hours but it might give you a heart wreck during the cold season.

During winters, wrap the bowl containing batter with a woolen piece of cloth and then keep it for fermenting, it may sound funny but this trick really works.

collage of jalebi making steps

Jalebi Shape: To shape the Jalebi, you can either use the piping bag, plastic squeeze bottle, or a muslin cloth. Initially, it is best to make small size Jalebi with one or two concentric circles.

For testing the batter and to perfect the wrist movement, try making a few jalebis on a plate or kitchen counter.

Don’t get intimidated by the idea of creating perfectly shaped Jalebi.

Sugar Syrup: For soaking the jalebi, we need a thick, and one string consistency sugar syrup.

To test the sugar syrup, take a spoonful of it and try to check it in between your thumb and index finger. If the syrup is sticking to your fingers and forming one string when pulled apart, it is ready for jalebi.

The sugar syrup should be hot while soaking the jalebi.

It can be flavored with saffron, green cardamom powder, kewra, or rose water.

aerial shot of frying jalebi

Frying Jalebi: While deep-frying the Jalebi, keep on moderating the heat. Jalebi gets the desired color and crispness when deep-fried at the right temperature.

The fuming hot oil might result in burnt and disoriented Jalebi. Also, do not flip the jalebi again and again while frying. Let them get crisp and light brown from one side, then flip and cook from the other side.

Traditionally ghee (clarified butter) is used for frying jalebi. But I always prefer using flavorless refined oil for frying the jalebi and the taste is truly delicious.

soaking jalebi in sugar syrup

Soaking Jalebi: After frying, transfer jalebi to a metal colander for 5 – 10 seconds. This step ensures the removal of excess oil from the fried jalebi.

Next, soak the fried jalebi to the warm sugar syrup. The jalebi and the sugar syrup both should be warm and not lukewarm or at room temperature.

Let the jalebi sit in the sugar syrup for the next 5 – 10 minutes to absorb the syrup.

aerial shot of jalebi stacked in a black platter

Serving Suggestion

A jalebi is best served piping hot, straight after soaking in the sugar syrup. It is crisp, warm, and taste best.

Many food lovers like to enjoy crisp and hot jalebi with chilled rabri, phirni, or curd (yogurt).

In North India, jalebi is served for a hearty breakfast with poha or kachori.

Storing & Reheating

As I said earlier, Jalebi is best served piping hot.

After a few hours at room temperature, it starts turning soft and loses its crunch.

I would not recommend storing it in the refrigerator for many days. However, you can store the batter in the refrigerator and make jalebi whenever you like.

For reheating the jalebi, I prefer using the air-fryer or crispy lid of IP. Within 5 minutes, they both make jalebi really crisp and hot.

Jalebi Recipe

More Indian Sweet Recipes

Mawa Barfi

Besan Ladoo

Carrot Halwa

Coconut Laddo

Khoya Gulab Jamun

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If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

aerial shot of jalebi stacked in a black platter

Jalebi Recipe

This is a tried and tested homemade Jalebi recipe. Learn how to make crispy jalebi without yeast at home in a few simple steps.
4 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Fermentation: 10 hours
Total Time: 10 hours 45 minutes
Servings: 20
Calories: 124kcal
Author: Hina Gujral
  • Heavy Bottom Kadhai
  • Saucepan
  • Mixing Bowl

Ingredients

Ingredients For Batter:

  • 1 Cup maida (all-purpose flour)
  • 2 tablespoon corn flour (starch)
  • 1/2 teaspoon baking powder
  • 1 Cup sour curd
  • 2 tablespoon ghee (clarified butter)
  • 1/4 teaspoon turmeric powder for color

Ingredients For Sugar Syrup:

  • 2 Cup granulated white sugar
  • 2 Cup water
  • 1/4 teaspoon saffron

Instructions

Jalebi Batter:

  • 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.

Sugar Syrup:

  • 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.

Frying 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.

Soaking Jalebi:

  • 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.

Recipe Notes:

  • 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. 

Nutrition

Calories: 124kcal | Carbohydrates: 26g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 7mg | Potassium: 36mg | Fiber: 1g | Sugar: 21g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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Homemade Jalebi Recipe was last modified: November 17th, 2020 by Hina Gujral
280shares
10 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

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10 comments

Jayalakshmi October 22, 2019 - 1:28 PM

Looking v delicious

Reply
Hina Gujral October 25, 2019 - 12:12 PM

Thank you!

Reply
Naresh Patel January 10, 2020 - 9:40 AM

Hina Gujral, thank you for sharing this post about Jalebi recipe. Jalebis always tastes delicious when hot. I have never tried preparing them at home because I was never sure of my culinary skills. I like the way you have shared images of each step. It is a helpful guide and I may try this.

Reply
Hina Gujral January 10, 2020 - 7:55 PM

awww…..thank you for such positive feedback. You made my day.

Love,
Hina

Reply
Amrita Vaishampayan April 11, 2020 - 8:48 PM

Hey, tried this recipe today and jalebis came out really well. Taste, texture was perfect 👌 Thank you very much for sharing.

Reply
Hina Gujral April 13, 2020 - 10:29 AM

I am so happy to hear that – thank you!

Reply
Ritika Raj May 15, 2020 - 6:13 PM

This recipe of Jalebi is really good. Thanks for such amazing recipe. Please visit http://www.temptingrecipe.com

Reply
Hina Gujral May 15, 2020 - 7:47 PM

Always my pleasure. Best of luck for your website.

Reply
ashus June 26, 2020 - 2:51 PM

You are sharing best sweet recipe try my jalebi recipe instant
thank you

Reply
Hina Gujral June 26, 2020 - 6:16 PM

thank you so much for such positive feedback.

Reply

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Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

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