There’s something truly special about eating a warm, homemade jalebi—crispy golden spirals soaked in sweet saffron syrup that melt in your mouth. Whether it’s a festival, a happy occasion, or just a sweet craving, jalebi is always a treat!
In this post, I’ll show you how to make delicious jalebi at home with simple steps—no special tools needed, just some love and basic ingredients.
What is Jalebi?
Jalebi is a popular Indian sweet made from a fermented batter of flour, which is piped into hot oil in spiral shapes and deep-fried until crispy. The fried spirals are then soaked in sugar syrup, often flavored with saffron or cardamom. Bright orange or golden in color, jalebi is crispy on the outside, juicy inside, and enjoyed hot or cold during festivals, celebrations, or as a street food treat.
Ingredients For Jalebi Recipe
For Jalebi Batter
- 1 cup all-purpose flour (maida)
- 2 tbsp cornflour (for extra crispiness)
- ½ tsp baking powder (or 1 pinch baking soda)
- ¾ cup water (adjust as needed)
- 1 tsp plain yogurt (optional for slight tang
- A few strands of saffron (optional)
- 1 tbsp ghee or oil (optional, for richness)
For Sugar Syrup
- 1 cup sugar
- ½ cup water
- 3–4 green cardamom pods (lightly crushed)
- A few strands of saffron (optional, for color & flavor)
- ½ tsp lemon juice (prevents crystallization)
- ½ tsp rose water or kewra essence (optional)
For Frying
Ghee or oil (for deep frying)
Step By Step Guide For Jalebi Recipe
Step 1: Prepare the batter
- In a mixing bowl, combine all-purpose flour, cornflour, oil or ghee, yoghurt and baking powder.
- Gradually add water and whisk to make a lump-free, smooth batter with a flowing consistency.
- Cover the batter and let it rest for 30 minutes to 1 hour. (Fermentation is key, it enhances texture.)
Step 2: Make the Sugar Syrup
- In a saucepan, combine sugar and water. Heat on medium until the sugar dissolves.
- Add cardamom, saffron, and let it simmer for 5–7 minutes until slightly sticky (no need for string consistency).
- Stir in lemon juice and rose water, then keep warm on very low heat.
Step 3: Pipe The Jalebi
- Pour the batter into a squeeze bottle, piping bag, or even a ziplock bag (cut a small hole).
- Heat oil or ghee in a wide pan on medium heat.
- Once hot, pipe spiral shapes directly into the oil. Fry until golden and crisp on both sides (don’t overcrowd).
Step 4: Soak In Syrup
- Immediately transfer hot jalebis into warm sugar syrup.
- Soak for 30–60 seconds, then remove and place on a plate or cooling rack.
Serving Suggestions
- Best enjoyed hot and fresh.
- Serve with rabri, milk, or even curd for a classic Indian combo.
Pro Tips For Perfect Jalebi
- For extra crispiness, use ghee instead of oil.
- Don’t over-ferment the batter—30 minutes to 1 hour is ideal for light tang.
- Keep the syrup warm, not hot, when soaking jalebis.
- Fry on medium heat for even cooking and crisp texture.
Making jalebi at home is easier than it looks—and far more satisfying! Try this recipe once, and you might never want to buy them from the shop again. If you try it, I’d love to hear how it turned out in the comments!
