Jalebi is a beloved Indian sweet made by deep-frying fermented batter in spirals and soaking them in aromatic sugar syrup. Golden, crispy on the outside, and juicy inside — jalebis are perfect for festivals, weddings, or a sweet weekend treat!
🧾 Ingredients
🔸 For Jalebi Batter:
- 1 cup all-purpose flour (maida)
- 2 tbsp cornflour
- ½ tsp baking powder (if making instant)
- ¾ cup water (adjust as needed)
- 1 tbsp curd (for fermentation)
- A pinch of turmeric or orange food color (optional)
- Ghee or oil – for frying
💡 For fermented jalebi, ferment the batter 8–12 hours. For instant jalebi, use baking powder.
🔸 For Sugar Syrup:
- 1 cup sugar
- ½ cup water
- 2–3 cardamom pods
- A few saffron strands (optional)
- ½ tsp lemon juice (to prevent crystallization)
- ½ tsp rose water or kewra essence (optional)
👨🍳 Instructions
🔹 Step 1: Prepare the Batter
- Mix flour, cornflour, turmeric, and curd. Add water gradually to form a smooth, flowing batter.
- Cover and ferment for 8–10 hours (for traditional version).
- For instant jalebi, skip fermentation and add ½ tsp baking powder just before frying.
🔹 Step 2: Make Sugar Syrup
- In a saucepan, mix sugar and water.
- Heat until it reaches a sticky 1-string consistency (about 8–10 mins).
- Add cardamom, saffron, lemon juice, and rose/kewra water. Keep warm.
🔹 Step 3: Fry Jalebis
- Heat ghee/oil in a flat pan on medium flame.
- Pour batter into a squeeze bottle, piping bag, or cloth with small nozzle.
- Pipe spirals directly into hot oil.
- Fry till golden and crisp on both sides. Don’t rush.
🔹 Step 4: Soak in Syrup
- Immediately transfer hot jalebis to warm syrup.
- Soak for 1–2 minutes, then remove.
- Serve hot or warm.
🍽️ Serving Suggestions
- Serve with rabri, curd, or enjoy plain.
- Best enjoyed fresh and warm for that perfect crisp-juicy bite.
💡 Tips & Variations
- Use a squeeze bottle for even spirals.
- Don’t overcrowd the pan — fry in batches.
- Sugar syrup should be warm, not boiling, when adding jalebis.
