Jalebi recipe

July 7, 2025
Category: Sweet Recipes

Traditional Fermented Jalebi Recipe (Crispy & Syrupy)

📖 About Jalebi

Jalebi is one of the most beloved and iconic Indian sweets, recognized for its beautiful spiral shape, crispy texture, and syrup-soaked sweetness. A traditional deep-fried dessert made from fermented flour batter, jalebi is crispy on the outside and juicy within—offering an irresistible contrast in texture.

Often served during festivals like Diwali, Holi, and Eid, or enjoyed with hot milk or rabri, jalebi transcends cultures across India and beyond. From North Indian weddings to South Indian tiffin stalls, jalebi is a universal favorite.

There are two popular versions:

Traditional Jalebi (fermented batter, more flavorful)
Instant Jalebi (made with curd, baking soda, ready in minutes)

In this article, we’ll cover both versions, with tips and tricks to help you make perfectly crisp and juicy jalebis at home.

🧡 How to Make Jalebi Recipe – Step-by-Step Guide

Prep Time: 10 minutes
Fermentation Time: 8–10 hours (or use instant method)
Cook Time: 30 minutes
Total Time: ~9 hours (or 40 mins for instant)
Servings: 4
Course: Dessert
Cuisine: Indian
Difficulty: Medium

📌 Ingredients

For Jalebi Batter (fermented):

All-purpose flour (maida) – 1 cup
Gram flour (besan) – 2 tbsp
Curd (yogurt) – 2 tbsp
Water – ¾ cup (adjust as needed)
A pinch of turmeric or yellow/orange food color (optional)
Baking soda – 1 pinch (add just before frying)

For Sugar Syrup:

Sugar – 1 cup
Water – ½ cup
Saffron strands – 6–8 (optional)
Cardamom powder – ¼ tsp
Lemon juice – 1 tsp (to prevent crystallization)

For Frying:

Ghee or oil – for deep frying

🥣 Instructions

Step 1: Prepare the Batter

Mix maida, besan, curd, and water to form a lump-free, flowing batter.
Cover and ferment for 12–15 hours in a warm place.
After fermentation, add a pinch of baking soda and mix gently.

Step 2: Make Sugar Syrup

Combine sugar and water in a pan. Boil until it forms a 1-string consistency (sticky but not too thick).
Add saffron, cardamom powder, and lemon juice.
Keep the syrup warm.

Step 3: Fry Jalebis

Pour the batter into a squeeze bottle, piping bag, or cloth with a small hole.
Heat oil/ghee on medium flame.
Pipe spirals into the hot oil.
Fry until golden and crispy on both sides.

Step 4: Soak in Sugar Syrup

Remove fried jalebis and immediately dunk in warm syrup for 30–60 seconds.
Take them out and let excess syrup drip.

🔶 Step 5: Serve

Serve hot or warm. Jalebi pairs well with:

Rabri
Milk (especially in winter)
Curd (as Dahi-Jalebi in North India)

🧠 Tips for Perfect Jalebi

Fermentation is key for traditional flavor.
Always fry on medium heat for even cooking.
Make thin batter to get fine, crispy spirals.
Keep the sugar syrup warm, not hot.
Add rose water or kewra for a royal touch.

🪔 Final Thoughts

Jalebi is more than just a dessert—it’s a symbol of celebration and joy. Whether you’re enjoying it during a festival or preparing it as a weekend treat, this crispy, syrupy delight never fails to bring smiles. With this detailed recipe, even beginners can confidently make perfect jalebis at home.

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