Jalebi is a beloved South Asian dessert made by deep-frying fermented spirals of flour batter and soaking them in fragrant sugar syrup. It’s crispy on the outside, syrupy inside, and best enjoyed hot. Popular at festivals, weddings, and street stalls, this sweet treat is both fun to make and irresistibly tasty. This recipe makes about 15 jalebis and serves 3 to 4.
Ingredients
For the Batter:
1 cup all-purpose flour (maida)
2 tablespoons cornstarch
½ teaspoon baking powder (or a pinch of baking soda if fermenting overnight)
¾ cup water (adjust for consistency)
½ teaspoon lemon juice or yogurt (if fermenting)
A pinch of turmeric or a drop of yellow/orange food color (optional)
½ teaspoon cardamom powder (optional)
For the Sugar Syrup:
1 cup sugar
½ cup water
¼ teaspoon cardamom powder
½ teaspoon rose water or a few saffron strands (optional)
½ teaspoon lemon juice (to prevent crystallizing)
For Frying:
Ghee or oil for deep-frying
Squeeze bottle or piping bag with a small nozzle
Instructions
1. Make the Sugar Syrup
In a pan, combine sugar and water. Heat until sugar dissolves and the syrup reaches a sticky one-thread consistency (about 5–7 minutes). Add lemon juice, cardamom, and rose water or saffron. Turn off the heat and keep warm.
2. Prepare the Batter
In a bowl, mix flour, cornstarch, baking powder, and turmeric or color if using. Add water gradually and whisk until smooth and thick, like pancake batter. Let it rest for 30 minutes.
If fermenting overnight: skip baking powder and use ½ tsp yogurt or lemon juice, then leave covered in a warm place overnight.
3. Heat the Oil
Heat ghee or oil in a wide pan over medium heat. It should be hot but not smoking (drop a bit of batter—if it rises quickly, it’s ready).
4. Fry the Jalebis
Pour the batter into a squeeze bottle or piping bag. Carefully pipe spirals directly into the hot oil. Fry until both sides are crisp and golden. Don’t overcrowd the pan.
5. Dip in Syrup
Remove the fried jalebis and immediately dunk them in warm sugar syrup for about 30 seconds. Flip once to coat evenly, then lift out and let the excess syrup drip off.
6. Serve
Serve hot or warm. Pair with rabri (sweet condensed milk) for a richer experience.
Tips for Perfect Jalebis
Keep syrup warm—not boiling—so the jalebis soak properly
The batter should flow smoothly—not too runny or too thick
Use ghee for traditional flavor, or a mix of ghee and oil
Sweet jalebi is crisp, juicy, and full of flavor in every bite.
