How to make Jalebi - Crisp deep fried refined flour and yogurt batter spirals dunked in saffron sugar syrup.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined flour (maida) (मैदा),

Cuisine : Indian

Course : Mithais

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Jalebi Recipe Card


Jalebi making is an art and the reward you get at the end of it is sweet – quite literally! The crisp sugary spirals taste brilliant served piping hot along with chilled rabdi. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it much simpler.

For more recipes related to Jalebi checkout Balushahi, Ghevar, Baked Moong Dal Karanji, Instant Malpua Cake . You can also find more Mithais recipes like Doodh Ki Barfi, Bandaru Laddoo, Steamed Sandesh, Jhatpat Coconut Laddoo.

Prep Time : 1-2days

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Jalebi Recipe

  • Refined flour (maida) 1 cup

  • Yogurt 1/2 cup

  • Sugar 3 cups

  • Milk 1 tablespoon

  • Saffron (kesar) a few

  • Ghee for deep-frying


Step 1

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.

Step 2

Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

Step 3

Add milk and when the scum rises to the top, collect it with a ladle and discard.

Step 4

Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.

Step 5

Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.

Step 6

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Step 7

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.