Crispy Homemade Jalebi

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!

homemade jalebi

Some sweets bring back so many memories. Jalebi is really right up there as far as my food memories are concerned. When I was little, our everyday Sunday breakfast was fixed – jalebi with milk or rabri. My dad loves thin and crispy jalebi and there was this little sweet shop in the little town that we lived then and every Sunday dad would go there at 8 am in the morning and bring back hot and delicious jalebis for all of us. Those were the best jalebis I have ever had.

Jalebi still remains a very popular breakfast dish in North India. It’s funny because jalebi is a sweet but people so often eat it as a special breakfast 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!

homemade jalebi

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.

homemade jalebi

So to make homemade 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. 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. 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 this special treat! 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.

jalebi-recipe-step-1

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.

jalebi-recipe-step-2

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 (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.

jalebi-recipe-step-3

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.

jalebi-recipe-step-4

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!

homemade-jalebi-recipe

* 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

homemade jalebi
Manali
Crispy Homemade Jalebi - Traditional spiral shaped Indian sweet made with flour and dipped in sugar syrup for a special treat!
4.79 from 23 votes
Prep Time 15 hrs
Cook Time 25 mins
Total Time 15 hrs 25 mins
Course Indian Sweet, Sweets
Cuisine Indian
Servings 4
Calories 324 kcal

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

Calories: 324kcalCarbohydrates: 75gProtein: 4gCholesterol: 1mgSodium: 11mgPotassium: 97mgFiber: 1gSugar: 50gVitamin A: 15IUVitamin C: 0.2mgCalcium: 34mgIron: 1.5mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Homemade Jalebi

homemade-jalebi-collage

97 thoughts on “Crispy Homemade Jalebi

  1. 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 ?

  2. 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.

  3. 5 stars
    Amazing recipe, comes out crispy every time!!

    Am outside India but dont miss jalebis anymore when there’s a craving to have them.

  4. 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?

  5. 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!

  6. 5 stars
    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.

      1. 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.

  7. 4 stars
    It’s crispy, looks the same, has fermented. Only thing missing is the sour taste. Thanks for the recipe.

  8. 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

      1. 5 stars
        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!

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