Jalebi, like Gulab Jamun, is another one of India’s most popular sweets. It’s a spiralled dessert that needs time and practice to master. This crunchy and crisp dessert is soaked in sugar syrup for added taste. Here’s how to make jalebi at home, step by step photos included.

Ingredients of Jalebi

10 Servings

  • 3 cup all-purpose flour
  • 2 cup hung curd
  • 1/2 cup ghee
  • 3 cup sugar
  • 5 strand saffron
  • 1/2 teaspoon powdered green cardamom
  • 1/2 cup cornflour
  • 1 1/2 inch baking soda
  • 2 cup sunflower oil
  • 3 cup water
  • 4 drops of rose essence
  • 1/2 teaspoon edible food colour

How to make Jalebi

Step 1 Stir the yeast into the Jalebi batter, cover it, and allow it to ferment for 24 hours.
To prepare this Jalebi recipe, combine all-purpose flour, cornflour, and baking soda in a mixing dish. Now add ghee and food colour to the previous combination. Stir well until it is thick enough to flow, but not so much as to be runny. Allow it to sit for 8-10 hours to ferment. This step is crucial in order for Jalebi’s “khatta” flavour to develop. To prepare the sugar syrup, bring water to a boil in a pan. Add the sugar and mix until completely dissolved. Simmer until the syrup reaches a string consistency. Saffron, cardamom powder, and rose essence may be added at this point. Stir thoroughly.
Step 2 Fry the Jalebi in a deep fryer.
Now, heat oil in a pan over medium heat for deep frying. Fill a muslin bag with jalebibatter and make several small holes in it. Squeeze the cloth to form concentric circles. From within to outside to make perfect circles should suffice. Fry until the jalebis are crisp and golden brown.
Step 3 Soak the Jalebis in sugar syrup for 2-3 minutes and serve them hot with Rabri.
Soak the jalebis in sugar syrup for 2-3 minutes. Make sure the sugar syrup is warm but not too hot. Remove them from the syrup and place them on a tray covered with butter paper or foil. Make the jalebi batter according to the instructions. To make your guests feel comfortable, serve this crispy Jalebi with creamy Rabri. Note: Add a touch of ghee to the batter for an additional delicious aroma. Ferment the flour for 36 hours before adding it to the crispy Jalebi.
  1. The most essential aspect of preparing Jalebis at home is to have the correct consistency in your batter. It should not be too thin or thick. Make sure your batter is of consistent cohesiveness…
  2. Fermentation is typically carried out for 10-12 hours at a temperature of approximately 80 degrees Fahrenheit. However, if you reside in a chilly climate, you must ferment it for 24 hours.
  3. Make sure the flame is on low while frying the Jalebis. If the heat is high, it will be uncooked from the inside. This will give you plenty of time to shape your Jalapeo as best as possible.
  4. For Instant Jalebis, combine all-purpose flour, cornflour, and a pinch of turmeric. Then whisk in curd and water until smooth in one direction to make a batter.