Crispy jalebi recipe

How to make jalebi recipe step by step at home

Serving hot crisp Jalebi with nuts for jalebi recipe

Crisp jalebi recipe can be made at home with very less ingredients. This jalebi recipe will give a perfect jalebi that is perfectly crisp and taste like the one you buy from stores or mithai shop.

This Jalebi recipe with step by step photos and video will help you to make the perfect traditional jalebi recipe at home.

Jalebi sweet is a very popular dessert in festival season. It is often served in breakfast also with a cup of hot milk or rabdi.

You can make jalebi by using two methods :-

• instant jalebi making method

• traditional jalebi making method

In instant jalebi making method you won't get the perfect flavour of jalebi , it can only give you the shape and syrupy taste. 

Instant jalebi recipe can made with ENO. Make a thick batter with maida, curd and water. Add few drops of vinegar and a pinch of ENO.

Instant jalebi without yeast

Mix baking powder and baking soda with curd and maida. Mix water and make the batter without yeast.

If you want to make jalebi then why don't you try the traditional method which is more simple and can be made with less ingredients.

We are making jalebi with traditional method by fermenting the flour.

 Fermentation for jalebi

Mix maida with curd. Add water little by little to make a thick batter. Make sure it should not be a free flowing batter.

Cover and place the batter at a warm place for 10 - 12 hours. During the fermentation process the pH of the batter decreases from 4.4 to 3.3, but so does nitrogen and free sugar. The main bacteria that are involved in our jalebi batter are Lactobacillus fermentum, L. buchneri, Streptococcus lactis.

Next day you can notice that some bubbles are formed over the batter. Now whisk the batter nicely for 2 minutes. It will become smooth and free flowing. 

You can add more flour to adjust the thickness of the batter. That's all.

Tips to make perfect tasty jalebi

• You need a thick and free flowing batter. It should neither be too thick nor thin.

• Sugar syrup with one string consistency. 

• Low temperature of oil or ghee while frying the jalebi.

• A good jalebi cloth or a piping bottle or sauce bottle with a medium large opening.

• A thick curd or yoghurt to mix with maida.

Jalebi making cloth

Jalebi making cloth

With jalebi making cloth you can make perfect shaped crisp jalebi at home that we buy from shops.

Jalebi cloth is made from high grade raw materials and is hygienic. You can wash it after using. It has a opening hole in the middle.

The cloth is kept over a bowl or container and jalebi batter is poured over it.  Then bring the edges of the cloth at centre and close it with the grip.

Fruit jalebi ( pineapple jalebi)

You can even make apple jalebi and pineapple jalebi by using this jalebi batter. Cut apple and jalebi into thin round shaped. 

Thin slices of pineapple pieces for pineapple jalebi recipe

Dip them into the batter and coat well. Remove excess batter and fry till crisp golden on both sides.

Dipping pineapple slice into batter for pineapple jalebi recipe

Frying pineapple jalebi in ghee or oil for pineapple jalebi recipe

Soak in sugar syrup and ready to serve.

Soak pineapple jalebi into sugar syrup for pineapple jalebi recipe

You can read more traditional Indian dessert recipes

                  Crispy jalebi recipe

Serving hot crisp Jalebi with nuts for jalebi recipe

Crisp jalebi recipe you can make at home like a pro. These jalebi are crisp and full of juicy sweet from inside. They are often served during festival season. You can make these spiral shape jalebi with maida and dip them in sugar syrup.

Preparation time :-  20 minutes

Cooking time :- 15 minutes

Total time :- 35 minutes

Serve :- 3 servings

Author :- Mobasir hassan


• 1 jalebi making cloth or sauce bottle

• 200 gm all purpose flour ( maida)

• 1 teaspoon yogurt

• Water as required

For the sugar syrup

• 2 cup sugar

• 1 cup water

• one drop orange food colour (optional)

• 1/4 teaspoon elaichi powder

                   How to make the recipe


1. Take the maida in a mixing bowl and add the curd. Mix it with the flour.

2. Pour water and mix to make a very thick batter. After fermentation it will become smooth and free.

3. Keep the batter at a room temperature for 10 - 12 hours to fermentate.

4. You will notice that some bubbles are formed over the batter after the fermentation.

Making jalebi batter

1. Take the fermented batter and start to mix with a spoon or whisk to make it uniform.

2. We need a thick free flowing batter for the jalebi. If it is thin then add some flour and mix.

Making sugar syrup

1. Take the sugar and water in a pot and heat over medium flame. Stir constantly till the suger melt.

2. Cook the syrup till you get one string consistency.

3. Add cardamom powder and remove it.

Making the jalebi

1. Heat oil or ghee in a flat vessel pan over medium heat flame.

2. Take the jalebi batter in a sauce bottle or jalebi cloth.

3. When the oil become hot lower the gas flame to low.

4. Squeeze the batter in the bottle or cloth in hot oil, making spiral motion from inside to outside. 

5. Keep the temperature of the oil to low while piping the batter. Otherwise you won't be able to make the shape.

6. If the batter is dispersing in oil then it is too thin. Add some flour and fix it.

7. Once you made the spiral shape, continue to make more jalebi continuously.

8. Cook them on low flame till crisp and golden by flipping them at regular intervals.

9. Remove and drain any excess oil from them.

10. Dip them into the light warm sugar syrup and allow to rest for 2 minutes to absorb the syrup.

11. Remove them from sugar syrup and serve with rabdi or milk.


           jalebi recipe video

                   Nutritional value
  •  Calorie :- 324 kcal
  •  Carbohydrate : 75 g | protein : 4 g
  •  Cholesterol :-1 mg

Below you can read the step by step method with photos for jalebi recipe to understand better.....


1. As we are making jalebi with fermentation batter, so we first prepare the batter to fermentate it.

2. Take the maida in a mixing bowl and add the curd .

Maida and curd for jalebi batter

3. Mix them and pour water slowly to make a rough thick batter. As after fermentation the batter with automatically become soft and smooth.

Batter for jalebi for fermentation

4. Foil the bowl and keep at a warm place or room temperature for 10 - 12 hours.

5. After the said time you can notice that some bubbles appears over the batter.  These are the sign that the batter has fermented. Sometimes the batter may come out from bowl. 

Fermentated jalebi batter with bubbles

6. Now whisk the fermentated batter nicely for 2 minutes to make it smooth.

Smooth jalebi batter after fermentation

7. If the batter looks thin then add some flour to make it little bit thick. Keep the batter aside 

Making sugar syrup

1. Take the sugar and water in a pot and heat over medium flame fire. Stir continuously till the sugar melts.

2. Cook the sugar syrup till it become thick and attain one string consistency.

3. You can check by removing one teaspoon sugar syrup and place one drop between the index finger and thumb. Move your finger away from each other and it should form a single thread.

4. Mix cardamom powder and a drop orange colour, remove the sugar syrup in a container.

Sugar syrup for jalebi recipe

Making the jalebi

1. Heat ghee or oil in a flat pan or kadai over medium flame heat. You can mix ghee with oil as well.

2. If using a sauce bottle then transfer batter into it.

 And if using a jalebi cloth then place the cloth over a bowl and pour the batter over it. Bring the edges to centre and close  gripping by the palm of hand.

3. Squeeze the batter in hot oil making a spiral motion from inside to outside.

Frying jalebi in oil  for jalebi recipe

4. Keep the oil temperature at low otherwise you can't make the spiral shape. And if the batter is dispersing in the oil then the batter is thin. 

5. Fix it by adding some extra flour into the batter.

6. Similarly make more jalebi continuously adjusting the space of the pan.

Frying jalebi in ghee for jalebi recipe

7. Flip them to another side when one side become crisp golden.

Crisp golden jalebi frying on oil

8. Remove them when both sides become crisp golden and drain extra oil from them.

9. Dip them into the sugar syrup for 2 minutes to absorb the syrup.

Jalebi soaked in sugar syrup

10. Keep the sugar light warm while dipping the jalebi.

11. Remove them from sugar syrup and serve hot topping with some nuts. 

Drained jalebi from sugar syrup for jalebi recipe

If you love the jalebi recipe I am sure you would love the recipe of Delicious kala jamun recipe as well.

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