How to make Jalebi - Begin your day on a sweet note – crisp jalebis with milk make a great breakfast.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Mithais

Jalebi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Jalebi checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Caramel Bhapa Doi, Pethe ka Laddoo, Sabudane ki Kheer, Lauki Burfi.

Prep Time : 1-2days

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Jalebi Recipe

  • Refined flour (maida) 1½ cups + tablespoons

  • Sugar 2 cups

  • Lemons cut into wedges 2

  • saffron strands a few

  • Pure ghee 2 cups


Step 1

Cook the sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add lemon wedges, cook on medium heat and bring it to a boil.

Step 2

Place the refined flour in a bowl, add 1½ cups water and beat with your hands for 15-20 minutes to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for 24 hours.

Step 3

Add 2 tablespoons refined flour and whisk well for 10 minutes.

Step 4

Collect the scum from the sugar syrup, which rises to the surface with a ladle and discard. Cook, stirring, till the syrup attains a one-string consistency. Add saffron and mix well. Let the syrup cool, but ensure that it remains lukewarm.

Step 5

Heat ghee in a non-stick pan on medium heat. Pour some of the batter into a squeeze bottle. Hold the bottle over the hot ghee and gently squeeze the batter into the ghee in spiral shapes. Start from the outside and work inwards for better results.

Step 6

Cook, gently turning the jalebi over occasionally, for 8 minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for 2-3 minutes.

Step 7

Drain and serve hot.