Jalebi Recipe | Jilebi Recipe

Jalebi is a juicy sweet made by pouring fermented flour batter into thick circles in hot oil, frying them until crisp and then dipping them in sugar syrup. It is mostly made during festival seasons and special occasions. Sweet Jalebi with syrup is perfect for celebrations or a small feast at home. The smell of hot jalebi frying in oil makes you very happy.

This dessert is a little tricky but really worth trying at home. The batter is fermented overnight and gives that nice tangy flavor which is very special for jalebis. Sugar syrup gets applied well on each jalebi, making it soft from inside and crispy from outside. This is one of those sweets that everyone loves, and to be honest, it looks very beautiful on the plate too.

jump to:

about jalebi

Jalebi is a sweet made using flour and a little gram flour along with curd and baking powder. It is then dropped into small circles in hot oil, fried until crisp and dipped directly into hot sugar syrup. You can also add a pinch of cardamom or saffron for additional aroma.

Its texture is crispy on the outside and soft on the inside, once you bite into it you almost fall in love. Sugar syrup adds sweetness and shiny look which makes jalebi very attractive. It is usually golden yellow in color and you can make it plain or add saffron for more flavor.

The taste is sweet and slightly tart due to fermentation, and this combo is really lovely for sweet lovers. Sometimes after keeping it in syrup for a few minutes it actually tastes more delicious and juicy. Making Jalebi takes some time but the result always tastes good. The batter should be thick but still pourable, otherwise it will not hold its shape.

I usually make jalebi during special days or whenever I feel like celebrating something at home. I like to dip it in hot syrup to keep it juicy. It is also fun to make with the family, by making balls in oil and watching them puff up a bit, it instantly gives a festive mood.

Jalebi Ingredients

• Fine flour – I use it for batter, it gives a soft and slightly chewy texture on the inside. If you want a lighter wheat taste you can add a little flour.
• gram flour flour – I add a small amount to the batter to keep its shape and give it a slightly nutty flavor.
• baking powder – I add a small pinch of it for slight puffiness while frying.
• baking soda – A small pinch helps the batter rise, making the outer layer crisp. Do not add too much otherwise the batter will become loose.
• sour curd/yogurt – I add for fermentation and tart taste. This also helps the batter form smaller bubbles after resting overnight.
• Water – I added lukewarm water little by little to make the batter thick and pourable. While making Jalebi, too thin a batter will not hold its shape.
• Oil – I deep fry the jalebi in a pan with a heavy bottom big enough to dip. You can use ghee for better taste.
• Sugar – I use it to make syrup, it makes the jalebi sweet and a little sticky. The syrup should be thick but not too thick.
• for sherbet – I add a little yellow color or sometimes turmeric to get the color, saffron and cardamom for a nice scent and rose essence for a mild scent. The lemon juice keeps the syrup from becoming grainy.

Why does this recipe work

• This makes Jalebi crispy from outside and soft from inside.
• It is spicy from the fermented solution and sweet from the syrup.
• Its golden color and perfect shape makes it beautiful for occasions.
• It can be prepared in advance as the batter ferments overnight.
• Simple ingredients but gives professional style dessert at home.

similar recipe

How to make Jalebi step by step

1. Take flour, gram flour, baking powder, baking soda, sour curd in a mixing bowl and mix it well.

2. Then add water little by little and prepare a thick batter like idli batter.

3.It should be pourable but very thick, add food colour, mix it well, make sure there are no lumps.

4. Wrap it and keep it in a warm place for at least 12-15 hours or overnight. If you check the next morning, you will see small bubbles as shown. Mix well, when you mix you can see the fermented batter, even the smell will be different. Cancel. The next day it may be a little liquid.

5. Take sugar in a pan – add water and saffron in it and let it boil

6. When it becomes a thick sticky syrup, stop it, add food color and rose essence.

7.Add lemon juice to avoid crystallization. I added 2 teaspoons of maida flour (don’t add more) as I found the batter a bit runny, this step is completely optional, if your batter is thick then you don’t need to add flour. Now take a sauce bottle or zip lock or whatever suits you.

8. Fill the sauce bottle with the batter. Just for practice, check by drawing concentric circles on the batter.

9. Heat oil in a flat heavy bottom pan (oil level should be just right for dipping the jalebis) – try to add a few drops, it should come up immediately without sticking or changing colour, then the oil temperature will be right. Now start making small concentric circles. Deep fry, turn and cook until both sides are light golden and crisp. Strain for a few seconds.

10.Immediately put it in the sugar syrup, dip it for a few seconds, press it with a fork to dip the jalebis, turn it over and press it again. Take out the jalebis from the oil and immediately put them in the syrup, so that there is an even layer on it and put them in the syrup. Take it out and keep it in a plate. Then store. I found a big container full.

I love it when it is still hot, juicy delicious jalebis!!!

Expert Tips

• ferment the batter – I keep the batter in a warm place overnight. Bubbles indicate it is ready and the smell becomes slightly stronger.
• Batter consistency – Thick like idli batter but pourable. Batter that is too thin spreads and does not hold its shape.
• frying oil – It works best when I keep it on low-medium flame. Test with a few drops first, the color should rise without changing quickly.
• drawing shapes – I used a nozzle or a sauce bottle with a fine hole. Make small balls, do not overcrowd the pan or stick.
• serve hot – I dip it in syrup and serve it immediately. Store leftovers at room temperature or in the refrigerator, reheating slightly before serving.

serving and storage

Serve jalebi hot or slightly cooled. Looks good alone or with rabri. Leftover Jalebi can be kept in an airtight container at room temperature for a few hours or in the refrigerator. While serving again, heat it a little so that the syrup dissolves back and the jalebi remains soft from inside.

general questions and answers

1.Can I leave out food coloring?

Yes, Jalebi will become bland. If you want golden color then you can use a pinch of turmeric.

2.Can I make the batter in less hours?

It is better to ferment for 12 hours, otherwise the jalebi will not turn spicy and bubbly.

3.Can I add more baking soda?

No, too much makes the batter porous and the jalebi loose.

4.Can I fry on high flame?

No, the jalebi will burn outside and remain raw inside. Use low-medium flame.

5.Can I keep in the fridge?

Yes, airtight container 1-2 days. Warm slightly before serving.

If you have any further questions about this Jalebi Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

tried this Jalebi RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card