jalebi recipe

Crispy Jalebi Recipe

With its vibrant array of Indian sweets, Jalebi is recognized as a symbol of indulgence that delights palates with its intricate spirals of sugary golden sweetness. The cult dessert having its roots dating back to centuries within the Indian subcontinent has earned itself a particular spot within the hearts of all who seek a sweet dessert. Apart from being a sweet dessert, Jalebi is a symbol of the art of cooking and its capacity to transform essential ingredients into an impressive work of artwork.

Jalebi: The Spirals of Sweet Tradition

The word “Jalebi” evokes images of spiraling orange-colored, swirls of sweetness, which remind us of fine calligraphy drawn with sugar syrup. The dessert is what is the core of Indian street food. It is a place where basic ingredients are turned into a delicious dessert. Every bite of Jalebi has the history of generations of sugar makers who are masters at crafting this delicious sweet.

In its essence, Jalebi celebrates the transformation of sugar and flour into a variety of tastes and textures. The batter, which is made of yeast-treated wheat flour gets piped into hot oil in order to form spirals that are crunchy on the outside and soft inside. The spirals are then immersed in a sweet sugar syrup and then infused with a sweet scent. The harmony of the textures between the crisp outer layer to the creamy center is an indication of the skills and skills needed to make an ideal Jalebi.

Jalebi isn’t just a desert but a symbolic symbol for the culture. It is a major part of Indian celebrations, festivals, and festivals, representing the joy and sweetness of Indian festivals, as well as the sense of community. It can be enjoyed during Diwali or at weddings or eaten in street stalls on the streets of India and markets, Jalebi brings with it the nostalgic memories of childhood as well as the warm and welcoming spirit of traditional celebrations.

The wide appeal of Jalebi is proof of its versatility and global attraction to Indian sweets. Jalebi has transcended the boundaries of geography to find its spot on dessert menus at Indian eateries and in homes across the world. The appeal of this dessert lies not just in its flavor but it’s ability to create feelings of joy and sweet indulgence.

In an age where culinary fashions often focus on innovation and creativity, the Jalebi is an iconic traditional. It embodies the notion that the best desserts don’t need elaborate ingredients or methods; they just require an appreciation of flavor and a strong connection to the culture and traditions. Each bite is delicate, Jalebi encourages us to be aware of the art in Indian sweets, the importance of festivals and celebrations in the culture, as well as delight in eating desserts that share the history of India’s rich food history.

To conclude, Jalebi is more than an ordinary sweet. It’s an important cultural item a symbol for the joy of celebration and sweetness, and an example of the skill of creating Indian sweets. In order to enjoy Jalebi, you must enjoy a delicious trip that is a celebration of the best of tradition, creativity, and simple pleasures of eating.

Sweet and Tasty Jalebi Recipe

Jalebi is a popular sweet dish in India and other South Asian countries. It’s made by deep-frying a wheat flour batter into pretzel or spiral shapes and then soaking them in sugar syrup, resulting in a sweet and syrupy treat. Jalebi is often enjoyed as a dessert or snack and is especially popular during festivals and celebrations.

Here’s a recipe for making Jalebi at home:

jalebi recipe

Crispy Jalebi Recipe

A special spiral shaped sweet dish for your special occasion.
Two recipe - Instant Jalebi and Yeast (khameer) Jalebi.
Prep Time 25 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Indian
Servings 4 People
Calories 591 kcal


For Sugar Syrup (One String Consistency)

  • 1 cup Sugar
  • 3/4 cup Water
  • 1/2 tsp Lemon Juice
  • 1/2 tsp Saffron Strands Kesar

For Instant Jalebi

  • 1 cup Refined Flour Maida
  • 1/4 cup Yogurt Dahi
  • 1 tsp Vinegar
  • 1/2 tsp Baking Powder
  • 1/2 cup Water
  • Oil / Clarified Butter (ghee) for frying as required

For Khameer (Yeast) Jalebi

  • 1 cup Refine Flour Maida
  • 1/2 tsp Yeast khameer
  • 2 tsp Gram flour besan
  • 3/4 cup Water


Process for Making Sugar Syrup (One string Consistency)

  • Switch on the heat on medium flame and add sugar and water in a pot.
  • When sugar melts, add lemon juice and keep stirring till one string Consistency ( To check put a drop on top of your thumb and then tap with another finger, slowly removing the finger to check the string Consistency)
  • Now add in Saffron strands and mix it properly.Turn off the flame and set it aside for further use.

For Making Instant Jalebi (Slightly Dropping consistency)

  • In a mixing bowl put refine flour , baking powder , vinegar , yogurt and mix it well.
    Set aside for 6-7 minutes.
  • Add 1/2 cup of water , continue whisking till there are no lumps.Whisk it for more 2 minutes so that the air incorporates .

For Making Khameer Jalebi (Slightly Dropping consistency)

  • In a mixing bowl combine refine flour , gram flour, yeast and water. Set aside for 6-7 hours or overnight to ferment.
  • After the batter ferments, beat it once again and give it a proper mix.
  • NOTES : While mixing the ingredients, the batter will remain thicker than the usual batters as the starch gets break down while getting fermented and the batter will get thin.

For Making Jalebis

  • Fill the piping bag or a pointed ketchup bottle with prepared batter.
  • Heat oil in a wide mouth pan for deep frying.
  • Now with piping bag or pointed ketchup bottle , form round whirls or spiral working closely from outside to the centre.
  • Fry the Jalebis till golden brown in color.Remove the jalebi and immediately steep in to a prepared Sugar Syrup.
  • Soak the jalebis for 2 mins. Remove and arrange on plate.
  • Repeat till all the batters are used.
    Serve hot.


I have shared two Jalebi recipes,one is the instant jalebi and other one is the yeast jalebi.
For making Sugar Syrup the ratio is 1:3/4 i.e (1cup sugar and 3/4th cup of water). Sugar syrup should be a one string Consistency for this particular recipe.
While preparing the batter for both instant and yeast jalebi, the batter should be thin or a slightly dropping consistency.
Make this Jalebis ,try both the jalebis ,you would not find any difference,only one common thing that it will win your taste buds .
Please make this dish following my recipe and do comment how it turned out.

Also read: Chocolate Fudge Recipe with Marshmallow

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating