Jalebi Recipe, Traditional Jalebi Recipe, How to make Jalebi

Jalebi Recipe

Jalebi Recipe with step by step pictures to get perfect crisp juicy jalebis just like in shops.I love Jalebi very much .Hot crisp jalebis are always my favorite and my dream to make them at home has been fulfilled this year.I googled many jalebi recipes and finally found this one to be more promising and as I expected this turned out perfect more or less like in shops.This is not the instant version, it is the traditional soaking method needs atleast 1 day to ferement.

I am very much satisfied with the results,though the shape is not so perfect, I was satisfied as a first timer :)

Jalebi Recipe

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First I was a bit hesitant when I saw the recipe as it used besan flour, I was little doubtful whether the besan flavour will be dominate the jalebi but trust me the jalebis were perfect in taste and texture, I loved it so much.

It was not a difficult task as I had thought but only thing is that you need to do multitasking frying,soaking and simultaneously making jalebis otherwise it is easy only.

Jalebi Recipe Recipe

Jalebi Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes: 9 barfis
Recipe Category: Sweet | Recipe Cuisine: South Indian

Maida - 1 cup
Besan Flour - 2 tbsp
Baking powder - 1/4 tsp
Baking soda - 1/8 tsp
Sour yogurt - 2 tbsp
Yellow food color - few drops
Luke warm water - as required
Oil - to fry

For sugar syrup:

Sugar - 1 cup
Water - 3/4 cup
Cardamom powder - a tiny pinch(optional)
Saffron - 6 to 8 strands
Yellow Food Color -1 drop
Rose essence - 2 drops
Lemon Juice - 1/2 tsp


  1. In a mixing bowl - take maida,besan flour,baking powder,baking soda,sour yogurt,mix it with a whisk.
    How to make Jalebi Recipe - Step1
  2. Then add water little by little to form a thickish batter more like idli batter consistency.
    How to make Jalebi Recipe - Step2
  3. It should be pourable but very thick,Add food color, mix it well,Make sure there are no lumps.
    How to make Jalebi Recipe - Step3
  4. Cling wrap it and set aside for atleast 12-15hrs or overnight preferably in a warm place.Next day morning if you check there will be small bubbles seen as shown.Mix well,when you mix  you can see the fermented batter,even the smell will be different.Set aside.It may be slightly runny the next day.
    How to make Jalebi Recipe - Step4
  5. Take sugar in a pan - add water and saffron let it boil
    How to make Jalebi Recipe - Step5
  6. When it forms a thick sticky syrup switch off, Add food color and rose essence.
    How to make Jalebi Recipe - Step6
  7. Add lemon juice to prevent from crystallization.I added 2 tsp maida flour(do not add more) as I found the batter a bit runny,this step is purely optional, if your batter is thick you don't need to add flour.Now take a sauce bottle or ziplock or whichever is suitable for you.
    How to make Jalebi Recipe - Step7
  8. Fill the sauce bottle with the batter.Check by drawing concentric circles on the batter itself,just for practice.
    How to make Jalebi Recipe - Step8
  9. Heat oil in a flat heavy bottomed pan(the level of oil should be just right for the jalebis to immerse) - try pouring few drops it should rise immediately without sticking and changing color then the oil temperature is perfect.Now start drawing small concentric circles.Deep fry,turn over and cook on both sides until slightly golden and crisp.Drain for few seconds.
    How to make Jalebi Recipe - Step9
  10. Immediately add it to the sugar syrup,dip it for few seconds,press it with a fork for the jalebis to dunk in, turn over and press again. Remove the jalebi from oil and immediately add it to get the syrup evenly coated put them in the sugar syrup.Remove and place it in a  plate.Then store.I got a big container full.
    How to make Jalebi Recipe - Step10
I love it when it still warm, juicy yummy jalebis!!!
Jalebi Recipe Recipe

Hot Crispy juicy Jalebis ready to eat...Who wants?! )

Jalebi Recipe Recipe

My Notes:

Jalebi Recipe Recipe

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