Crispy Homemade Jalebi
Oct 23, 2016, Updated Jan 02, 2018
Crispy Homemade Jalebi - Traditional spiral shaped Indian sweet made with flour and dipped in sugar syrup for a special treat!
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Thin & Crispy Homemade Jalebi made the traditional way. These will stay crispy for hours and are best enjoyed with rabri or milk!
Some sweets bring back so many memories. Jalebi is really right up there as far as my food memories are concerned.Ā When I was little, our everyday Sunday breakfast was fixed – jalebi with milk or rabri. My dad lovesĀ thin and crispy jalebi and there was this little sweet shop in the little town that we lived then andĀ every Sunday dad would go there at 8 am in the morning and bring back hot and delicious jalebis for allĀ of us. Those were the best jalebis I have ever had.
Jalebi still remains a very popular breakfastĀ dish in North India. It’s funny because jalebi is a sweet but people so often eat it as a special breakfastĀ on weekends or on festivals. I mean of course it’s a sweet so it’s eaten as a dessert but a lot of time people also relish it for breakfast. Also jalebi reminds of this advertisement which used to air back in the 90s in India (and I am sure every kid of that era must have seen this advertisement for a vegetable oil company) where a little kids gets angry with his parents and leaves the house but he returns back once his grandfather mentions that his mom made jalebi for breakfast! See the effect of homemade jalebi! It’s an adorable ad by the way!
With Diwali being just few days away, I wanted to share traditional homemade jalebi recipe with you guys. This recipe makes thin and crispy jalebis, just the way my dad likes it (and me too!). Jalebi can be made in a number of ways, the instant version is quite popular in which there’s no fermentation required. But if you ask me, there’s nothing like jalebi made the traditional way. The fermentation gives jablebis that little sourness, which is so characteristic of this Indian sweet. I have made instant jalebis before and the traditional ones are my clear favorite!
Jalebi is a spiral shaped traditional Indian sweet made with flour basically mixed with little chickpea flour and yogurt (even though adding yogurt is not absolutely essential). The batter is fermented and then deep fried and dipped in sugar syrup. People often get confused between two Indian sweets – jalebi and imarti. They look somewhat similar but in reality quite different. Imarti is made from lentils and is less common of the two. Jalebi is like everywhere! Like I said before, this recipe makes thin and crispy jalebis since that is what I love. For thicker jalebi, use a wider tip – I just used a squeeze bottle with a small tip.
So to make homemadeĀ jalebi here’s what you need to keep in mind.
1. Consistency of the batter: It should be flowing consistency but not super thin or thick.Ā If the batter is dispersing in the oil as you pipe it, maybe it’s too thin and you need to add some flour to it. If you are not able to pipe it, add little water but always remember to add 1/2-1 teaspoon at a time and then check and see if you have achieved the desired consistency.
2. Temperature of the oil: when you pipe the jalebi batter, make sure the oil is at low heat. Too high and batter will be all over in oil as you try to make the jalebi shape.Ā So keep temperature low when you pipe the batter in hot oil. Increase the heat once piped and then fry till crisp.
Jalebi is often enjoyed with rabri (which is thickened milk) and the combination is simply amazing! It also tastes great with milk. Hot homemade jalebi with milk for breakfast, yes give me! Hope you guys enjoy thisĀ special treat!Ā These jalebis would stay crispy for hours, so you can easily make them in advance.
Method
In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
Add yogurt, cardamom powder and mix
Add food color (if using) and water to form a flowing consistency batter.
The batterĀ should not be too thick or thin. You may need up to 3/4 water depending on quality of maida and besan.
Cover the batter and let the batter sit for 10-12 hours to ferment. Mine took 24 hours because I live in a cold place. You see small bubbles on top of the batter once it has fermented.
In morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if batter looks too thick at this point.
Meanwhile add sugar to a pan.
AddĀ water and mix with sugar and let it all come to a boil. Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.
Let it simmer till syrup becomes sticky and form a one string consistency (see picture below – basically place a drop of syrup in between your thumb and index finger and then when you move fingers away from each other, it should form a single thread). If you can’t get consistency, just make it sticky. Keep the syrup warm while you make the jalebis.
Transfer jalebi batter into a squeeze bottle. The one I used had a very small tip hence the thin jalebis. Meanwhile heat oil or ghee in a pan or kadai. I used a combination of the two. Keep heat to medium-low.
Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won’t be able to form the shape.Ā If the batter is dispersing in the oil, maybe it’s too thin and you need to add some flour to it.Ā Once you have made the spiral shape with the batter, increase the heat to medium-high.
Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, fewĀ seconds on each side is good enough.
Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri. You may garnish with some nuts on top!
* The prep time includes the fermentation time of at least 12 hours or more depending on how cold it is where you live. Like I mentioned before, I kept my batter for fermentation for 24 hours.
Crispy Homemade Jalebi
Ingredients
jalebi
- 1 cup all purpose flour also known as maida
- 1 tablespoon chickpea flour also known as besan
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon baking powder
- pinch of baking soda
- 3 tablespoons yogurt
- orange food color optional
- water as needed - around 1/2 cup + 2-3 tablespoons
- oil or ghee to fry jalebi
sugar syrup
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- few saffron strands
- 1/2 teaspoon lemon juice
Instructions
- In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
- Add yogurt, cardamom powder and mix
- Add food color (if using) and water to form a flowing consistency batter.
- The batter should not be too thick or thin. You may need up to 3/4 water depending on quality of maida and besan.
- Cover the batter and let the batter sit for 10-12 hours to ferment. Mine took 24 hours because I live in a cold place. You see small bubbles on top of the batter once it has fermented.
- In morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if batter looks too thick at this point.
- Meanwhile add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
- Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.
- Let it simmer till syrup becomes sticky and form a one string consistency. Basically place a drop of syrup in between your thumb and index finger and then when you move fingers away from each other, it should form a single thread.
- If you can't get consistency, just make it sticky. Keep the syrup warm while you make the jalebis.
- Transfer jalebi batter into a squeeze bottle. The one I used had a very small tip hence the thin jalebis.
- Meanwhile heat oil or ghee in a pan or kadai. I used a combination of the two. Keep heat to medium-low.
- Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won't be able to form the shape. If the batter is dispersing in the oil, maybe it's too thin and you need to add some flour to it. Once you have made the spiral shape with the batter, increase the heat to medium-high.
- Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
- Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri. You may garnish with some nuts on top!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade Jalebi
Perfect sayings yumie
I tried these today. For a first attempt they came out lovely. I didn’t like the cardamom in the syrup so will omit this next time but I’m very happy with the results. Can’t wait for kids to get home from school and try them!
šš
Should we ferment in oven with light on? Just like idlis
yes if you live in a cold place
How many jalebis can be made in 1 cup flour?
hmm it would depend on how big or small you make them
Can I refrigerate/ freeze the batter? I might have made too much
have never tried freezing but you can try
Can we make boondi with the same mixture!? I can try and see but thought would ask as well if I need to make modifications to this recipe.
By the way I have tried jalebi from this recipe inthe past and it was uhmmaaazzing. The best.
Thanks.
I have a boondi recipe: https://www.cookwithmanali.com/sweet-boondi/
Hi Manali, I tried the recipe without yogurt (and a pinch of soda, no baking powder). It fermented on the kitchen counter for about 24 hours given the low temperature. However, the shape was squiggly instead of spherical. I just could not get spirals. I would love to hear your thoughts on what may have gone wrong. I took pictures but don’t see a link to post them. Thanks.
the temperature of the oil needs to be low when you pipe the batter, else it will be difficult to pipe it into a nice spiral shape. also the consistency of batter in important, if it’s too thin again it will be difficult.
Ok, thanks for the response Manali. I appreciate it.
Hi,
I left my batter in the oven for fermentation. It was nicely fermented by next morning. But by the time I was able to fry the jalebis, the batter was over fermented and slimy. I went ahead and fried them anyway. Now I’m wondering if they are safe to eat? Can you advise? Thank you ?
should be okay, jalebis might taste little extra sour that’s all
Made these for the first time for Diwali, they were a success!
The recipe was easy to follow and very detailed
Hello, have you tried fermenting in Instant Pot yoghurt setting? I have used that to ferment Idli Dosa batters & it works wonderfully for them. So wondering if it’ll work for this too. I live in colder temps, and have a tough time fermenting naturally.
I have not but that’s a good idea- do it! I ferment my idli-dosa batter in IP all the time too
Amazing recipe, comes out crispy every time!!
Am outside India but dont miss jalebis anymore when there’s a craving to have them.
Hi, I really liked your recipe so thought of giving it a try. I followed the instructions and prepared the Jalebi batter last night but because the weather is cold, it has not fermented till now (evening next day). I am worried that it will become too sour by the time it will be fully fermented as it has curd in it. What do you suggest?
hmm maybe put in inside the oven with lights on (and oven off) and see if it ferments?
Ok but my question is that will jalebiās taste sour?
jalebis do have a slight tang from fermentation so that should be okay,
I used Haldi as a food colour and my fermented batter is a little yellower than before fermenting. Is that okay? I did ferment it for a little more than 24 hours, so I’m worried it went bad.
Also, how can I store the batter to use it the next day? Thanks!
should be okay. put in the fridge if it’s hot where u live
Hi
I made them today, they tasted great, and remained crisp. I couldn’t match the looks though. My squeezy bottles hole was little big, so they became big in size. I did not have food colour, so they were a little brown. I added saffron water to batter, but probably it was not enough.
And since I was doing it for the first time, I took little qty of oil to start with, so they couldn’t achive perfect shape. All in all, it was a great recipe. I need bit more practice.
practice makes you perfect for sure š
Made shankarpale/ shakkarpare as well. Turned out just perfect….too good. Thanks
Hi can u tell me cup in grams is it 250grams flour and 250grams sugar?
cup is 8 oz/240 ml. However the weight of flour and sugar are different since mass and volume are different things. 1 cup flour is 130 grams and 1 cup sugar is 200 grams.
It’s crispy, looks the same, has fermented. Only thing missing is the sour taste. Thanks for the recipe.
Iāve tried a few recipes and this is my fav! Thank you
hi manali, i dont have lemon juice ( i know it sounds stupid but yeah) can i use something else? (pls dont sa cream of tar tar i dont have that either)
hope you understand
thankyou so much
the syrup will crystallize without these, try few drops of vinegar maybe?
OMG THANKYOU SOO MUCH FOR HELPING ME I TRIED THEM AND THEY WERE BOMB!! SO CRISPY AND SWEET AND AAAH *VIRTUAL HUGS*!! AND I AM 12!
Do we cover the batter with a lid so itās sealed tight?
no, doesn’t have to be air tight.
This recipe is amazing thank you manali ji
my jelebi got soft after 1 hour. i like crispy jelebi. so what is the reason for loosing crispiness? how can I keep jelebi crispy for next day..
thanks
when I make these jalebis, they stay crispy for hours so I really can’y say what went wrong there. Try heating them up in oven, that might help in them becoming crispy again.
Can we keep the batter and use it next day or we need to make all the jalebis the same day
yes you can store the batter
Hi, i tried jalebi recipe.. it came out so good. It was my first attempt. Thank you for lovely recipe.
I tried it today.. home needed some mood lifter & this one did the trick for the family.. thanks for the recipe.. brought back memories from back home..
Welcome š
heyy..i tried this receipe today but it became so soft i made it by maida nd curd and i fried at that time its was crispy but when i coated it with sugar syrup it turned soo soft… so please tell me what happened with my jalebi..?
I think your oil temperature was high that’s why they didn’t turn our crispy. Fry on low heat.
Hi! I followed the exact ingredients but it isnāt fermenting, itās been 24 hours. Iām going to leave it out for the night and see if it ferments. Will it still be okay? What can I do to fix it?
Thanks xx
yes should be okay, fermentation depends on the weather
Superb receipe.. I tried it. It was nice, crispy n delicious..
I tried to make with your recipe. It came out awesome.
Thank you
welcome! š
HI Manali.
I have tried different recipes, say 15 yrs back and never succeeded and gave up. Me and my kids like jalebi , by far I would say our number one dessert, but it should be sour, and we don’t compromise for sweet one, (like we get in canada) they just turn us off.
I am so glad you posted this recipe. I have made it twice and each time all the jalebis got wiped out to the last crumb. Thank you so so much.
I have question about the syrup. It does get thicker, so I kept adding little water. Is that OK?
Also what use is left over syrup other than freezing it for next time?
Please do let me know.
Hi! so glad you like it š Yes if syrup gets thicker, it makes sense to add water. For left over syrup, you can use to knead maida and make shakarpaare perhaps or sweet poori?
I have not tried yet, but want to know why Besan is added and what is it’s role, before trying
just for color and taste..you can skip if you want and make it with 100% maida too!
Thanks so much for sharing this. My mum used to make these crispy jalebis and she was known for them. She passed away and I never learnt how to make them. I came across your recipe and seems similar to my mum making them. I canāt wait to try them. I do however remember that she used to put the mixture in an ice cream pail and then leave it under the kitchen sink for a couple of days,, is that so?
Also, she used to save some āboro ā for the next time. Does this sound familiar?
Then what do u do with this boro?
Thanks again
Hi Shenaz, what is “boro”? Sorry I didn’t get that part.
Boro is the mixture of maida. After fermentation, my mum used to save some in a yogurt container and keep in the refrigerator, and when she made jalebis again, she took this boro and made another mixture. Not sure why, will find out from my aunts and post again
Boro would be similar to khatai that one keeps from curd to set new curd. The reason seems simple. Instead of using a fermentation agent like soda or baking powder, your Mom would wait for the natural fermentation hence the need to keep for a few days as also the reason why she kept some of the mix aside for the next batch.
Looking So Delecious , I Am Loving It . Thanks For Sharing
Thanks Ruchi, tried the recipe today.. it was delicious ?. Your blog is so well written and detailed ,thanks again for all your tips. How can I share the pics??
Hi Soniya…I think you wrote my name wrong, it’s Manali š Glad you liked the recipe! and please email me your pictures to manali@cookwithmanali.com
Is it necessary to use been
been? sorry I didn’t get you
I think they meant besan. Also btw I have seen another jalebi recipe and they did not use besan. Oh and they have kept the batter aside for only 15 minutes so I’m wondering if it really is possible to make jalebi without fermenting the batter.
yes there’s an Instant version. I don’t have it on the blog yet.
After many attempts,I finally made it …Best of my all time …This is perfect and bestest receipe of Jalebi …The consistency and ingredients used in right proportion all is perfect….Thanks for ur receipe ….
You are welcome Amit! Happy to know you enjoyed it!
Jalebis looking really good..i will try this receipe..
Jalebis look lovely..cant wait to try them..have tried making jalebis in da pst bt nevr gt dem crispy ?
I remember the ad by dhara oil..one f my faves during my childhood days?
That was my favorite ad too, such fond memories š Hope the jalebis turn out crispy this time Naseela! š
Thank you for sharing such simple steps. Did you keep the batter in the fridge to ferment or was it left on the kitchen counter?
Hi Neha, it will be left at room temperature. The fermentation occurs due to the presence of natural yeast, if we keep it in the fridge then that won’t happen!
Thank you for the quick response.
Dear Manali,
This is an excellent recipe. The jalebis have come out exceptionally well. I just had a few questions regarding the sugar syrup. Would really appreciate if you can solve them.
1) Should the lemon juice be added while the sugar syrup is still getting cooked on the gas?
2) After 15-20 jalebis the sugar syrup starts to crystallise even after doing the above procedure. Any particular reason.
Hi Sneha, glad you liked the recipe!
1. yes you may add the lemon juice anytime, it won’t really make a big difference.
2. hmm I would try and add more lemon juice,maybe 1.5 teaspoon and see!
Hope that helps š
Why my jalebi turn soft after 2-3 hours
I make jalebi and it’s so crispy but after few hours its turn soft…..
hmm I am not sure , maybe it’s the batter itself or the temperature of the oil when frying the jalebi
In what type of container should I store so its crispy till the next day and should we store in the contajner right away and close it when it’s hot or let it cool down
You can store them at room temperature in a plate,,when it cools down just cover with a cling sheet if you want..
Somebody already mentioned the movie Lion – but I just watched it and became curious about jalebi, and that’s how I found your page. Later I had a chance to try jalebi sold at grocery store here in SF but obviously it wasn’t fresh – but now I’m so tempted to try fresh crispy jalebi! Deep frying part looks so much fun (and the method looks similar to American funnel cake?)I also noticed we have slightly different but similar sweets in Japan called karinto, deep fried flour dough coated with sweet syrup (with brown sugar though). The texture of jalebi just reminded me of that. Food culture is truly amazing! Thank you so much sharing the recipe š
Yeah it is similar to funnel cake in the design part š I think there’s a deep fried dough in every culture, isn’t it? Just that the flavors are different! I hope you get to try fresh hot jalebis someday, they are the best!
jalebi looks so tempting and tasty , i wanna give a try, should i use ghee or oil ? for frying jalebi for more taste.
You can use either..I usually use oil and then add 2-3 tablespoons of ghee to it! Gives little ghee flavor and tastes great!
oohk, sounds goods
Jalebis look great, Manali. Approximately how many jalebis can I expect using this recipe and ingredient portions? Thanks for sharing. I’m going to try them out this evening.
Around 20-25? They would be good for 4 people!
Thanks it’s just that their are 8 movies this year and it’s tough . Go see Lion if you haven’t already
I haven’t actually! I need to watch it soon! š
can you make then in advance and then reheat them before serving
hmm u can make them bit in advance..but if you reheat they will turn soggy..
What if you don’t soak them till later . I’m making them for the movie Lion for my academy awards party
Honestly Jill, I have never done that so tough to answer. Also the way jalebis are made at sweet shops in India, they are always fried and dipped in the sugar syrup immediately. If you don’t care about the crispiness, you might want to try another Indian sweet Imarti [https://www.cookwithmanali.com/imarti/] .It’s very similar to jalebi but not crispy as such. Also not everyone likes crisp jalebis, some prefer the softer ones so there’s no hard and fast rule that jalebi has to be crispy. I personally like crispy jalebi and hence posted the recipe. Hope that helps! Btw I made these jalebi in the morning and they were crispy till evening so you can do that, make in the morning, they should be okay!
Thanks Anu!
Crispy deliciousness bathed in sugar syrup! Beautiful pictures
Thanks Maria!
good comment jalebi mira