Jalebi Recipe – Crispy and Juicy Indian Sweet
Introduction:
Jalebi is a popular Indian sweet with crispy golden spirals.
Made using a fermented batter, deep-fried, and soaked in sugar syrup.
Commonly served during festivals, weddings, and special occasions.
Why Jalebi is a Must-Try Sweet:
Jalebi is loved across India and even in other countries like Pakistan, Nepal, and Bangladesh.
Its crispy texture and juicy sweetness make it irresistible.
Whether served with rabri, enjoyed on its own, or paired with a cup of hot milk, jalebi is a treat for all ages.
The balance of crispiness and syrupy goodness is what makes it stand out from other sweets.
Why This jalebi Recipe Stands Out:
Homemade Goodness: Made from scratch with simple ingredients, these Jalebi are free from artificial additives.
Crispy & Juicy: Achieve the perfect balance of crispy texture and syrupy sweetness.
Festive Favorite: A must-have for Diwali, Eid, and other celebrations.
Easy to Master: Follow the step-by-step instructions to make perfect Jalebi every time.
Jalebi Recipe: Crispy, Syrupy Spirals of Sweetness
Course: SnacksCuisine: IndianDifficulty: Medium8
servings2
hours30
minutes250
kcalMake crispy, golden Jalebi at home! These sweet, syrupy spirals are a classic Indian dessert, perfect for festivals or as a treat with masala chai. Easy to make and impossible to resist.
Ingredients
- For Jalebi Batter
1 cup all-purpose flour (maida)
2 tablespoons chickpea flour (besan)
1/4 teaspoon turmeric powder (for color)
1/4 teaspoon baking powder
1 cup yogurt (whisked)
Water (as needed to make a flowing batter)
- For Sugar Syrup
1.5 cups sugar
1 cup water
4-5 cardamom pods (crushed)
1 teaspoon rose water or kewra water
A few saffron strands (optional)
- For Frying
Oil or ghee (for deep frying)
Instructions
- Preparing the Sugar Syrup
- In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil, stirring until the sugar dissolves.
- Simmer for 5-7 minutes until the syrup reaches a one-string consistency. Add rose water and saffron strands. Turn off the heat and keep the syrup warm.
- Making the Jalebi Batter
- In a mixing bowl, combine all-purpose flour, chickpea flour, turmeric powder, and baking powder. Mix well.
- Add whisked yogurt and gradually add water to make a smooth, flowing batter (similar to pancake batter).
- Cover and let the batter ferment for 1-2 hours in a warm place.
- Frying the Jalebi
- Heat oil or ghee in a wide pan on medium heat. Fill the batter into a squeeze bottle or piping bag with a small nozzle.
- Pipe concentric circles or spiral shapes directly into the hot oil. Fry until golden and crispy on both sides.
- Soaking the Jalebi
- Remove the fried Jalebi from the oil and drain excess oil on a paper towel.
- Immediately dip the hot Jalebi into the warm sugar syrup. Let them soak for 1-2 minutes, then remove and place on a plate.
- Serving
- Serve warm or at room temperature, garnished with chopped pistachios or a sprinkle of saffron strands.
Notes
- Batter Consistency: The batter should be smooth and flowing, not too thick or thin.
- Frying Temperature: Maintain medium heat to ensure the Jalebi cook evenly and become crispy.
- Syrup Consistency: The sugar syrup should be warm and at one-string consistency for perfect absorption.
- Storage: Jalebi tastes best when fresh but can be stored at room temperature for a day. Reheat gently before serving.
Tips for Perfect Jalebi recipe:
Fermenting the batter enhances taste and texture.
Batter should be thick yet flow smoothly from the piping bag.
Maintain the right oil temperature for crispiness.
Soak jalebis in warm syrup for proper absorption.
Variations:
Instant Jalebi Recipe : Use a pinch of yeast or self-raising flour to skip fermentation.
Kesar Jalebi Recipe: Add extra saffron for a rich flavor.
Paneer Jalebi Recipe: Add grated paneer to the batter for a softer texture.
Enjoy these crispy, syrupy Jalebis at home and relish their delightful taste!
