Jalebi recipe | How to make jalebi | Diwali Recipes

2018
indianhealthyrecipes.com/jalebi-recipe/

Jalebi recipe – A quick and easy Diwali recipe under 30 mins. Learn how to make
Jalebi that are crispy, juicy & delicious. Jalebi is one of the most popular desserts
from Indian subcontinent. Similar to Gulab jamun, jalebi too makes its appearance
during weddings & celebrations. They are much popular as a street food and is also
sold in Sweet shops or mithai shops.

I make jalebi twice a year during my kids’ holidays as they love them. As I was getting
lot of requests for the recipe, I made it during dussehra & took the pictures.
Making jalebi at home is easy and can also be made by a beginner. If you are new to
Indian cuisine these faqs may help you:

What is jalebi?
Jalebi is a spiral shaped crisp & juicy sweet that is made of all purpose flour, gram flour
and sugar syrup.

How to make Jalebi?

To make jalebi, firstly a batter is prepared using flour. Then it is fermented for several
hours to acquire a unique fermented flavor. Then the batter is poured to spirals or
concentric circles in the hot oil. They are fried until crisp and then immersed in sugar
syrup.

There are 2 ways to make Jalebi:

1. Traditional method made by fermenting the batter.
2. Instant version without fermentation.
I have shared tips to make both the methods in this post.

How to make best jalebi

The key to making crisp juicy & light jalebis is the consistency of batter. You can make
amazing jalebi at home if your batter is prepared correctly. The consistency of the
batter must be free flowing yet thick. I have this image to help you understand and fix
the consistency if you have trouble making it right.

1/7
1. Shrunk jalebi – over fried or fried on low heat.
2. Flat jalebis – oil not hot enough, made on low heat.
3. Thin & flat – runny batter
4. Thick & soft jalebi – Too thick batter

I have shared how to fix the batter consistency in the recipe below.

How is Jalebi served?

Jalebi is eaten alone across India. But in some regions it is also eaten with milk, rabri,
curd or fafda.

Jalebi recipe

2/7
Jalebi recipe | How to make jalebi | Easy Diwali sweets
recipe

Jalebi is a spiral shaped crisp & juicy sweet snack popular across India. This recipe will
give you the best jalebis that you can make during any festive occasions under 30
mins.

Prep Time 10 minutes

Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 221 kcal
Author swasthi

Ingredients (240 ml cup used)

For jalebi
1 cup all-purpose flour or organic maida
2 tbsps corn flour (or besan if fermenting batter)
1/8 tsp turmeric or use natural food color
½ cup curd (or water if fermenting batter)
½ cup water (more if needed)
½ tsp soda (or 1 large pinch for fermented batter)
1 tsp lemon juice
oil or ghee as needed

For sugar syrup

1 cup sugar (use organic)
½ to ¾ cup water (I used ½ + 2 tbsps)
1 pinch saffron or kesar optional
¼ tsp cardamom powder or elaichi powder
1 tsp lemon juice
3/7
Equipment needed
1 sauce bottle or Zip lock bag or cloth bag

How to make the recipe

Making sugar syrup for jalebi

1. Add sugar and water to a pot. Boil on a medium heat until it reaches a 1 string
consistency. Take a small portion of the syrup in between your thumb and fore
finger. Gently move the fingers away from each other, you must see a single
string.

2. Remove from heat. Pour lemon juice, cardamom powder and saffron. Stir and
set aside.

Make batter for jalebi - follow A or B

1. A. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing
bowl. Mix everything well until uniform. Next add curd. Pour water & make a
thick lump free batter. The batter has to be thick but of flowing consistency. If
needed add more water. Beat the batter well with a whisk in one direction in a
circular motion for 4 mins. The batter will turn smooth.

OR
1. B. Method 2: For fermentation : Mix together maida, besan & turmeric in a
bowl. Pour water & make a thick batter of pouring consistency. Cover and
ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter
will not rise, but will have tiny bubbles on top.

How to make jalebi

1. Heat ghee or oil on a medium heat to fry jalebis. If using oil, then add 1 to 2 tbsp
ghee to the oil. This enhances the flavor.

2. Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have
fermented the batter.

3. Add soda and mix gently just until combined.

4. Check batter consistency: The prepared batter must be smooth free flowing
and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the
consistency is right.

5. Next check if the oil is hot enough by dropping a small portion of the batter. It
has to come up immediately without browning.

6. Now squeeze the bottle gently and move in circular motion to get spiral. If you
are getting very thick jalebi, then the batter is thick. Next if you are getting very
thin flat jalebis the batter is thin.
4/7
 7. To fix thick batter, add a tbsp or more water. Next to fix thin batter, add a tbsp of
maida (all purpose flour). Take a look at the pic in the FAQ section to fix the
batter.
8. Mix the batter well. Spoon it to the bottle.

Frying jalebi
1. Ensure oil is hot and the flame set to medium high heat. Squeeze in the batter
gently in circular motions starting from the center moving outside. You can also
do it the other way. You will get properly shaped ones after making a few.

2. While the jalebi is getting fried, check the syrup. It must be slightly hot to warm
when the jalebi is dipped into it. If not heat up a bit.

3. When the jalebi is done it turns crisp. Remove it with a skewer and add to the
warm sugar syrup directly.

4. Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.

5. Serve jalebi hot.

Recipe Notes
You can reduce the curd to just 2 to 3 tbsps but it affects the flavor. You can skip curd
totally if fermenting the batter.
Turmeric doesn't affect the flavour. It is just for color.
I added 1 tsp water to the sugar syrup and heated a bit when ever it turned cold &
crystallized. I did it thrice for the entire recipe.

Nutrition Facts
Jalebi recipe | How to make jalebi | Easy Diwali sweets recipe
Amount Per Serving
Calories 221 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 2mg 0%
Potassium 16mg 0%
Total Carbohydrates 39g 13%
Sugars 25g
Protein 3g 6%
Vitamin C 0.6%
Calcium 2.2%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

Preparation for jalebi recipe

5/7
1. You will need a squeezable sauce bottle or oil dispenser or zip lock bags. A
dispenser with a sharp tip works better. For readers in Singapore: I bought it in
mustafa 2 yrs ago. You can find similar ones there.

Before proceeding further decide on which method to follow. Fermented or instant. I

made a few times following the fermented method the results were good but it is hard
for me to follow the schedules like planning and keeping the kids waiting. So I love the
instant method. I felt there is no difference in flavor due to the addition of curd.

If you prefer to go by the fermented method, then make the batter the previous night.
Make the sugar syrup just before frying the jalebis. If following the instant method just
follow the steps as is in the same order mentioned below.

Making sugar syrup for jalebi recipe

2. Add sugar to a pot. Avoid cast iron pans like the one I used as it quickly crystallizes
the syrup.

3. Pour water.

4. Boil the syrup until it reaches a 1 string consistency.

5. To check take a small portion of sugar syrup in between your thumb & fore finger.
Gently move the fingers apart, you must see a single string. I took it off a bit early as it
continues to cook in cast iron pans.

6. Pour 1 tsp lemon juice. Add in saffron (optional) and cardamoms. Mix & Set this
aside.

Making batter for jalebi recipe

7. Add maida, corn flour & turmeric. If fermenting then add besan instead of cornflour.

8. Mix well and add curd. You can skip the curd and ferment the batter for 12 to 24
hours until a slightly sour flavor develops. .

9. Start by adding 1/4 cup water. Use more as needed.

10. Make a thick smooth batter by mixing. Use more water as needed.

11. Beat the batter well with a whisk for 4 to 5 mins in circular motion. The batter will
turn smooth.

12. You may get a thick batter like this with a ribbon consistency. This is not the
consistency we want, So sprinkle more water as needed.

6/7
13. Add lemon juice and mix. If fermenting, skip lemon juice.

Frying jalebi
14. Heat ghee or oil for frying. If using oil, then add 1 to 2 tbsp of ghee to the oil. This
enhances the flavor.

15. When the oil is heating up, add soda to the batter. Give a gentle mix.

16. Spoon few tbsps of batter to sauce bottle. The oil has to be hot enough and the
flame medium high. Check if the oil is hot by dropping a small portion of batter in the
oil. It has to rise immediately without browning.

17. Make one jalebi and check the consistency. If it turns out thick then, sprinkle some
water and thin down the batter a bit. If it is thin and flat, then add 1 tbsp maida and
mix. For more details check the pic in the FAQ. Fry them on a medium high flame until
crisp.

18. Remove with a skewer.

19. Add to the slightly hot to warm sugar syrup. If the syrup has crystallized or turned
cold. Then add 1 tsp water and heat up. Soak for 2 to 3 mins.

20. Remove to a plate and spread them. Pour the entire batter to the sauce bottle and
make more jalebi.

Serve jalebi hot or warm.

7/7