Jalebi Recipe

Recipe By Rekha

Kids favourite.

0 Rating -

ingredients serve

Ingredients for Jalebi Recipe

  • 0.17 Cups maida
  • As Required hee
  • 0.33 Tbsp Curd
  • 0.33 Pinches Salt
  • 0.17 Tsp Cardamom powder
  • 1.17 Stalks Saffron
  • As Required Sugar
  • 0.08 Tsp Baking powder

Directions: Jalebi Recipe

  • STEP 1.Add all dry ingredients to a bowl and give it a good mix.
  • STEP 2.Add in ghee and mix with your fingers until the flour is well coated.
  • STEP 3.Slowly add in the water, a little at a time to form medium consistency pourable batter.
  • STEP 4.Batter consistency should be like the one for dosas.
  • STEP 5.Whisk until lump-free. You can use an immersion blender too.
  • STEP 6.Once it is lump-free, cover the bowl with a lid.
  • STEP 7.Keep the batter aside for 10-15 minutes to rest.
  • STEP 8.Meanwhile, prepare the sugar syrup.
  • STEP 9.For the sugar syrup
  • STEP 10.Heat water and sugar in a tall pot on medium flame.
  • STEP 11.Stir occasionally.
  • STEP 12.Once it comes to a boil, stir in the lemon juice.
  • STEP 13.This will prevent sugar from crystallizing and give a tangy taste to the jalebis later.
  • STEP 14.After a boil, add the saffron and cardamom.
  • STEP 15.Cook the syrup for additional 2 minutes.
  • STEP 16.Stir the syrup often.
  • STEP 17.Switch off the flame and stir in the food color.
  • STEP 18.Let the syrup temperature drop to warm before soaking the jalebis.
  • STEP 19.Cool a teaspoon of sugar syrup in a bowl and add a drop between your fingers.
  • STEP 20.The syrup should feel sticky, like one string as shown in the video.
  • STEP 21.If it feels less sticky or watery, reheat the syrup for a minute to achieve the right consistency.
  • STEP 22.Now heat ghee in a wide bottom pan on medium flame.
  • STEP 23.Fill a piping bag or ketchup bottle with the jalebi batter.
  • STEP 24.We prefer thin jalebis, hence I snip off the piping bag accordingly.
  • STEP 25.Once the ghee feels warm enough, test by dropping a dollop of batter.
  • STEP 26.If the batter fluffs up gradually then the ghee is hot enough to make jalebis.
  • STEP 27.If the batter takes time to float then let the ghee heat up well.
  • STEP 28.Keep your piping bag upright and quickly pipe swirls.
  • STEP 29.Make 3-4 jalebis at a time and do not overcrowd the pan.
  • STEP 30.Lower the flame if needed.
  • STEP 31.Once you have piped the jalebis let it cook for 15-20 seconds undisturbed.
  • STEP 32.Now turn the jalebis with a fork or prongs and cook on the other side until golden brown.
  • STEP 33.Once done, immediately soak them in the warm sugar syrup.
  • STEP 34.Make sure that the sugar syrup isn’t completely cold nor it is too hot.
  • STEP 35.Keep it warm at all times.
  • STEP 36.Soak the jalebis in the syrup flipping once in between for 40 seconds.
  • STEP 37.Over soaking can make them soggy.
  • STEP 38.Take them out on a plate.
  • STEP 39.Continue the process of making the rest of the jalebis, 3-4 at a time, and soaking them in the syrup.
  • STEP 40.Enjoy them warm or store in an airtight container at room temperature for a day or in the fridge for up to 2 days.
calories per serving
< 1 g Fat3 g Protein20 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Rekha