Jalebi Recipe, How To Make Jalebi

Jalebi Recipe, How To Make Jalebi





8 hr 20 min


20 min

Ingredients For Jalebies

All Purpose Flour (Maida) 1 Cup
Sugar 2 Cups
Water 1 1/2 Cup
Food Color Pinch Of
Oil For Frying
Milk 2 Tablespoon ‏
Lemon Juice 1/2-1/2 Tablespoon
Ghee 1 Tablespoon
Curd 3/4th Cup


Jalebies are very delicious and one of my favorite dessert. People eat jalebi with rabdi also.

Jalebi is made with all purpose flour (maida). Jalebies are fried in oil or ghee and then crispy jalebies are dipped in sugar syrup.

The taste what you get is awesome. Jalebies are crispier from out and filled with juicy syrup. You need few ingredients for this recipe which is easily available.

How To Make Jalebi:

  • Jalebi batter is to be prepared one day before. Now a days people make it the same day but this is the traditional style.
  • Take 1 cup all purpose flour (maida) in a bowl. Add 3/4 cup curd , 1 tablespoon ghee and 1/4 cup water and mix. Add little more water if required (1/4 cup) but don’t add more water as we have to keep the batter medium not too thick nor too thin. Flowing batter. You can also add little food color to the batter (optional) or pinch of turmeric powder will also work.
  • Cover the jalebi batter and keep it for fermentation.
  • Next day remove the cover and check the batter if it has become little thin due to fermentation add little all Purpose flour (maida) to the jalebi batter and mix. Remember the batter should be in flowing format. Now it’s time to prepare sugar syrup (chasni) for jalebies.

Jalebi Sugar Syrup (Chasni):

  • Take 2 cups sugar into 3/4 cup water and heat on medium flame to prepare sugar syrup. Keep stirring in between till you get 1 string consistency.
  • Once the sugar gets dissolved add little lemon juice or 2 tablespoon milk in the chasni to remove impurities of sugar. As soon as you add milk or lemon juice you will see impurities at the top of chasni. Remove it from spoon.
  • If you have added milk to clean the syrup then add little lemon juice to the syrup now as lemon juice avoids sugar to settle down.
  • Now the chasni for jalebi should not be too hot or too cold. It should be medium (warm). So if your chasni is too hot let it cool down for some time in order to be warm.

Fry Jalebies

  • Jalebies should be fried on medium heat.
  • Heat oil or ghee in a kadhai or pan.
  • Take the batter into jalebi cone or jalebi cloth or ketchup bottle. If you are taking it into cone cut it from down very little to get perfect jalebi shapes else it will result in thick jalebies. Jalebi cloth already has hole in between.
  • Shape jalebies one by one in oil and fry from both the sides on medium heat.
  • As soon as jalebies turns crispier remove it immediately and put in the sugar syrup.
  • Dip jalebies immediately in sugar syrup with the help of spoon so that jalebies absorb the syrup properly and doesn’t turn chewy.
  • Then remove jalebies from syrup and keep aside. Repeat the process until all jalebies are done.
  • Jalebies are ready. Sever it hot.

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