Jalebi: Crispier and Crunchier Spiraled Dessert

jalebi recipe
Image credits: Sanju M Gurung via Unsplash

Sweet and juicy treat with a crystallized sugary coating to augment your dining experience! Jalebi tastes scrumptious and makes everyone gobble up. Give a lovely treat to your family and enjoy this Indian delicacy right at your home with our easy-to-master jalebi recipe!


Jalebi is a palatable sweet that flaunts its spiral shape exotic flavour. Its origin is traced to West Asia, however, it got its name from an Arabic word-zulabiya. It is a widely famous sweet in India and from Holi to Diwali to the marriage ceremony, it is a key treat for any celebration. Moreover in many parts of India, jalebi is considered as a part of morning breakfast. In fact, it is one of the delicious evening snacks in different states. Where some people enjoy it with aloo and poori, others relish it with poha. Also, many people enjoy it with samosa and kachori.

One can easily find it in every nook and corner of India but adding a personal touch to it is always something more desirable. Also, you can customize it according to your preferences as there are various versions of jablebi and you can try it out with urad dal, sooji, moong dal, etc. Here you will get the best jalebi recipe which you can make easily at your home. 

Its batter is made with refined flour and chickpea flour. Jalebi turns crispy when fired in the pan. Then this crunchier treat is dipped in sugar syrup to add the flavor for which it is famous. There are a few steps to follow while making its batter and sugar syrup. It is not at all difficult but an easy feat. Let’s head on to know the delicious and authentic jalebi recipe. 

How to make jalebi

Here’s the perfect jalebi recipe for you! Firstly you have to make the batter and for that mix the refined flour and the chickpea flour with yogurt. Add baking soda, baking powder and cardamom powder. The batter should be of flowing consistency. Super thin batter will disperse in the oil and it will become difficult to get the spiral or circle shape.

Talking about the too thick batter, the jalebi won’t become crisp then. If the batter is too thin, add some flour to it. Once your batter is ready, just keep it aside to let the fermentation process occur. If you live in the hotter region, the fermentation will take less time as compared to the colder region where it may take up to 24 hours. When the batter is fermented, you just need to add a little water and whisk. After that transfer the batter to the sauce bottle or squeeze bottle. Then you need to heat the oil in the not so shallow pan. Now, you have to show your creativity by making the spiral or circular shaped motion to form jalebis. Keep the heat at low while making the shape and when you have made the shape, turn the flame to medium-high. Fry from both sides until they become crisp and then remove it from the oil and immediately dip it in the warm sugar syrup. Dip for a few seconds from both the side. Garnish it with chopped nuts such as pistachios, almonds or cashews and you are done.

Now let’s talk about making the sugar syrup. The consistency of the syrup has to be one string consistency. If it’s not like this, then jalebi will absorb more sugar and would break. If it is more than one string consistency, then the jalebi won’t become juicy. So, by now you know that consistency of batter and sugar syrup plays a vital role in making the juicier and crispier jalebi.

Well, if you don’t have much time and wish to make jalebi instantly then you can achieve that as well. In this case, the batter of jalebi can be made in different ways. You can use a variety of raising elements such as baking powder, baking soda, fruit salt or eno, and to add a sour taste of the fermented batter, you can add vinegar, lemon juice or yogurt. With this instant jalebi recipe, you can get the batter ready instantly and it does not need to be beaten too much. Of course it saves you a lot of time as well as effort and you get to make instant jalebi at home. However, you don’t get the perfect sour taste in the instant jalebi. So, it is better to consider the traditional jabeli recipe in order to get that mouthwatering sweet you crave for. Listed below is the easiest jalebi recipe you can count on.

Ingredients for jalebi

  • Ghee or oil
  • 1 cup maida (refined flour)
  • ¼ teaspoon cardamom powder
  • 3 tablespoons yogurt
  • 1 tablespoon besan (chickpea flour)
  • ¼ teaspoon baking powder
  • Orange food color (optional)
  • Pinch of baking soda
  • Water, ½ cup or more as needed

Ingredients for sugar syrup

  • ½ cup water
  • ½ teaspoon lemon juice
  • ¼ teaspoon cardamom powder
  • 1 cup sugar
  • A few saffron strands

Original jalebi recipe’s instructions

  1. Take a large bowl and add besan, maida, baking soda and baking powder. Mix them well.
  2. Now add cardamom powder and yogurt. Mix them.
  3. Add edible food color and water to form a batter. It would need around ¾ water to form a flowing consistency batter.
  4. Cover the bowl and let it sit for 10 to 12 hours for the fermentation process to take place. You will notice small bubbles on the batter once it gets fermented.
  5. Now whisk the batter a bit and add one tablespoon of water if the batter appears too thick.
  6. Take a pan, turn on the heat, add sugar, water and mix until it comes to a boil.
  7. Add saffron strand, cardamom powder and lemon juice.
  8. Keep the flame on simmer until the syrup becomes sticky. You can check if it forms a one string consistency by placing a drop of syrup on your index finger and move it with the thumb. The syrup drop should form a single thread in between your thumb and index finger.
  9. If it is not of that consistency, make it sticky. Keep it warm.
  10. Now transfer the batter into a squeeze bottle.
  11. Take a kadai or pan and heat oil or ghee. Turn the flame to medium.
  12. In the hot oil and squeeze the batter in the spiral motion. Bring the heat to the low and once the spiral shape is formed, turn the heat to medium-high.
  13. Deep fry it from both sides.
  14. Once it becomes crispier and crunchier, remove it from the oil and quickly dip it in warm sugar syrup for a few seconds. Dip it on each side.
  15. Now remove jalebi from the syrup and transfer it to the serving plate.
  16. Garnish it with nuts (chopped) if you like.

Simple jalebi recipe tips

  • Make a lump-free batter and beat it well.
  • Always turn flame at low heat when squeezing batter in hot oil, otherwise it will be difficult to form the spiral shape.
  • Stick to the measurements for accuracy as too thick or thin batter won’t create perfect jalebis.
  • If the batter disperses in the oil, it means the batter is very thin. You can add flour to form a perfect consistency.
  • Use flat kadai when frying jalebis. Never use a too shallow pan or kadai.
  • Never dip the jalebi in the syrup at boiling temperature. Always dip it in hot syrup.
  • Use a zip lock bag and use one side of it with a small hole if you don’t have sauce or squeeze bottle. If you do not have a zip lock bag or squeeze bottle, use a muslin cloth to make the spiral or concentric circle shape.
  • You can add 2-3 tablespoons of ghee to the oil to give it a little ghee flavor.


  • Adding lemon juice prevents sugar from crystallizing.
  • Yogurt gives a tangy taste to the jalebis.
  • If you want yellow coloured jalebi then use yellow food colour instead of orange.
  • You can use ¼ teaspoon turmeric powder if you don’t have orange or yellow food colors at home.
  • If you live in a colder region, the fermentation process will take up to 24 hours.
  • Add more water if syrup gets thicker.
  • If jalebi is over fried or gets shrunk, it won’t absorb the sugar syrup.

Nutrition facts

Homemade – Jalebi Recipe

Servings: 4

  • Calories: 324kcal
  • Carbs: 75g
  • Protein: 4g
  • Fiber: 1g


Why my jalebis tasted little extra sour?

You might have over fermented it.

Can I store the batter in the fridge and use it the next day?

Yes, you can put it in the fridge if you live in a hot region.

I don’t have lemon at the moment. What else can I use?

You can use a few drops of vinegar.

Do we have to cover the batter with a lid?

No, it does not have to be air-tight. You can use a cling sheet.

Why my jalebi becomes flat?

The oil was not hot enough.