Name: Traditional Indian Jalebi Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup All-purpose flour (maida); 2 tablespoons Cornflour; 1/2 cup Yogurt; 1/2 teaspoon Baking powder; 1 cup Sugar; 1/2 cup Water (for syrup); 1/4 teaspoon Cardamom powder; optional Saffron strands; for deep frying Oil or ghee

Method

Batter Prep

In a mixing bowl, combine all-purpose flour, cornflour, yogurt, and baking powder, then add a little water gradually to form a smooth, thick batter with a slightly flowing consistency.

Fermentation

Cover the batter and let it ferment for 8 to 10 hours or overnight, allowing it to develop slight tanginess and airiness for crispy jalebi texture.

Syrup Creation

In a saucepan, prepare sugar syrup by boiling sugar and water together until it reaches a sticky one-string consistency, then add cardamom powder and saffron for flavor and aroma, keeping it warm.

Kadai Heat

Heat oil or ghee in a deep pan over medium heat, then pour the fermented batter into a piping bag or squeeze bottle.

Spiral Piping

Pipe the batter directly into hot oil in circular spiral shapes, frying until they turn golden and crisp on both sides.

A professional chef piping fermented batter into spiral jalebi shapes in a large hot oil kadai in a commercial kitchen

A professional chef piping fermented batter into spiral jalebi shapes in a large hot oil kadai in a commercial kitchen

Syrup Soak

Remove the fried jalebis from oil and immediately dip them into the warm sugar syrup, allowing them to soak for a few seconds.

A pair of metal tongs holding a crispy golden jalebi while dipping it into a pool of saffron infused sugar syrup

A pair of metal tongs holding a crispy golden jalebi while dipping it into a pool of saffron infused sugar syrup

Final Glaze

Take them out and let excess syrup drip off, ensuring they remain crisp yet juicy.

A close up image of a stack of golden jalebis in a brass bowl with warm sugar syrup being poured over them

A close up image of a stack of golden jalebis in a brass bowl with warm sugar syrup being poured over them

Serve Festive

Serve warm and enjoy this rich and festive Indian sweet.

Cook’s tips

Fermentation is key for the signature "tangy" Jalebi flavor and internal hollow airy structure that holds the syrup perfectly.

Maintain the sugar syrup at a warm temperature; if the syrup is cold, the jalebis will not absorb it properly and will become hard.

Verify the "one-string" consistency of the syrup by cooling a drop and stretching it between your thumb and index finger.

Recipe notes

Jalebi is a popular Indian sweet made by deep-frying fermented batter in spiral shapes and soaking it in sugar syrup. It is crispy on the outside, juicy inside, and widely enjoyed during festivals and celebrations.

Completing an Indian feast? Serve these warm jalebis after a hearty meal of Creamy Butter Chicken or as a sweet companion to our Authentic Paneer Butter Masala dinner!

Frequently asked questions

Can I use yeast?

Traditional jalebi uses yogurt for natural fermentation, but for an "instant" version, 1/2 teaspoon of active dry yeast can be used to skip the 8-hour wait.

Why did my jalebis turn soft?

If you soak the jalebis in the syrup for too long (more than 1 minute), they will lose their crunch and become soggy.