Halwai Secret Jalebi Recipe: Crispy & Juicy

Name: Halwai Secret Jalebi Recipe: Crispy & Juicy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Indian
Ingredients: 1 jalebi making cloth or sauce bottle; 200 gm all purpose flour ( maida); 1 tablespoon yogurt; Water as required; 2 cup sugar; One drop orange food color (optional); 1/4 teaspoon elaichi powder; 1 tablespoon lemon juice; 1-2 tablespoon besan or Cornflour; Ghee or oil for frying

Mobasir hassan

03 September

How to make jalebi recipe traditional Style

Tired of flat, oily, or soggy jalebis? You're not alone! Making the perfect, crunchy, and syrupy jalebi at home can be challenging, but the secret lies in a few precise techniques that professional Halwai chefs swear by.

This is the authentic, fermented jalebi recipe that delivers the ideal balance of sour tang and intense sweetness, guaranteeing a light, airy crunch that stays crispy for hours. We'll show you how to master the exact batter consistency, the little-known crispness ingredient, and most importantly, the trick to getting the one-string sugar syrup perfect every single time.

Stop guessing and start frying! Follow this guide to make a jaw-dropping, perfectly shaped jalebi that rivals your favorite sweet shop.

📌 Jump to Recipe

Serving hot crisp Jalebi with nuts for jalebi recipe

What is Jalebi

Jalebi is more than just a sweet; it is the taste of celebrations across India. A perfect, piping-hot spiral that you buy from the halwai, the one that gives a satisfying crunch followed by a gush of warm, fragrant sugar syrup. It’s the essential sweet for Diwali and weddings.

Technically, Jalebi is a deep-fried dough sweet that migrated to the Indian subcontinent from Persia (where it was called Zolbiya). The distinct Indian version relies on a batter that is intentionally fermented for 10-12 hours with yogurt. This crucial step is what provides the unique, complex, and slightly sour flavor that counters the sweetness and is the hallmark of an authentic Jalebi.

While delicious on its own, Jalebi is rarely eaten solo. In North India, it is often paired with rich, creamy Rabri (thickened milk), creating the decadent Rabri-Jalebi combination. In Gujarat, it's served as a classic breakfast with savory, crunchy Fafda. Regardless of the pairing, Jalebi is best enjoyed warm, allowing the sweet steam to release the notes of cardamom and saffron."

Jalebi is a very popular dessert in festival seasons here in India be in Diwali, Puja and other festivals. These delicious dessert is often served in breakfast also with a cup of hot milk or rabdi. If you love jalebi recipe then I am sure you would love gulab jamun recipe as well.

This hugely popular Jalebi is known by few other regional names like

jlebi,
Jelebi
jilebi,
jilepi and
jaleb also.

The Anti-Soggy Jalebi Guide: Halwai Secrets Revealed

Before you mix the first ingredient, understand this: Soggy jalebis are the result of just three common mistakes.

Being a Chef, I have worked with many Halwai and have compiled the four non-negotiable professional secrets—straight from the best Halwais—that guarantee a crisp, crunchy, and perfectly juicy jalebi every time.

Master these keys, and you’ll never serve a flat, limp jalebi again.

1. The Crispness Agent

The common recipe calls for 100% maida, but this often results a soft, chewy texture that quickly get soggy. Adding 1-2 tablespoon Besan or Cornflour ensures the outer layer of the jalebi cooks to a durable crunch that resists the moisture from the syrup preventing the immediate onset of sogginess. It gives your jalebi the backbone it needs.

2. The Two-Temperature Fry

The Halwai technique uses a precious two-stage temperature process. Stage 1, Low heat for shaping, Start with 140°C -150°C flame. This gives the batter enough time to be piped into a perfect spiral before it sets. If the oil is too hot, the batter will spread too thin, break apart, or set immediately, making it impossible to form the coils. Stage 2 :- Once you have piped the shape gradually increase the flame to medium. This higher temperature (around 170°C) drives out the remaining moisture, sealing the porous structure and ensuring they fry to a beautiful, deep golden-brown.

3. The Sticky Syrup Test

The sugar syrup is the second most common failure point If the syrup is too thick the jalebi will be coated in crunchy sugar crystals; if too thin, it won't be sweet enough. The "Just Below" One-String Consistency: While most recipes say "one-string," the expert trick is to aim for a consistency that is very sticky, but just below a full one-string thread. When you check the syrup between your thumb and index finger, the thread should just break. This ensures the syrup remains fluid enough to penetrate the jalebi but thick enough to cling to it.

4. The 40-Second Soak

You've done the hard work of making a crisp jalebi—don't ruin it by drowning it! The goal is saturation, not saturation and sogginess. Warm Syrup, Quick Soak: The sugar syrup must be lightly warm (never hot or cold) when the jalebis are dipped. Warm syrup is less viscous and absorbs much faster. The Hard Stop Rule: Dip the jalebi for only 40 to 60 seconds (20-30 seconds per side is plenty). Any longer, and the capillary action that created the crunch will pull too much moisture in, causing the structure to collapse. Remove the jalebi immediately once you see the color deepen and the spiral swell slightly.

Before you jump into the recipe here is a video to understand the step by step guide better.

jalebi recipe video

Ingredients required to make Jalebi

Flour, sugar, ghee, water, orange colour and cardamom powder for jalebi recipe

Maida ( all purpose flour)
Curd
Sugar
Ghee or oil
Cardamom powder
Orange food colour
Water
Lemon juice
Cornflour or Besan

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How to make jalebi batter

Mix maida with curd. Add water little by little to make a semi thick dough. Make sure it should not be watery because after the fermentation, the batter become smooth. Cover and place the batter at a warm place for 10 - 12 hours or overnight. Next day you can noticed that some bubbles are formed over the batter. Now whisk the batter for about 2 minutes. It will become smooth and free flowing.

The consistency of jalebi batter should be free flowing, not watery similar to an Idli batter or forming a thick ribbon when lifted with a spoon.

If it become watery then add some flour to adjust the thickness of the batter. Similarly if the batter is not a free flowing then add little more water. This way you can adjust the thickness of jalebi batter. That's all for making the batter for Jalebi.

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.

Chefs tips :- Add 1-2 tablespoon of Besan (Chickpea flour) or Cornflour to the dry mix.

How to make Sugar syrup for jalebi

Light sugar syrup is used to dip jalebi. Ingredients like Sugar, water, elaichi powder, lemon juice and a small pinch of food colour are required to make the sugar syrup for jalebi.

Cook the syrup until it reaches a sticky, just below one string consistency. About 100° C (212°F). If it goes past one string consistency, it will crystallize.

Chefs tips:- Make sure to add one teaspoon lemon juice to the syrup towards the end. And the temperature should be light warm before dipping the jalebi.

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What is 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. A popular choice of many chef's.

Steps to make the Jalebi recipe

Preparation

As we are making jalebi with fermented batter, so first prepare the batter to ferment it. Take maida in a mixing bowl and add the curd. For extra Crispness add 1-2 tablespoon besan or Cornflour.

Mix them and pour water slowly to make a rough thick batter.

Cover the bowl with a foil and keep at a warm place for 10 - 12 hours or overnight. After the said time you can see some bubbles appears over the batter. These are the sign of well fermented batter.

Now whisk the fermented batter evenly and slowly for 2 minutes to make it smooth.

If the batter seems a bit thin then add some more flour to make it little bit thick. Just make sure the batter is like Idli batter, free flowing. Cover the batter and keep aside.

Making sugar syrup

Take sugar and water in a pot and heat over medium flame. Stir continuously till the sugar melts. Cook the syrup till it become thick and attain below one string consistency. Mix cardamom powder and a drop orange food color. Don't forget to add lemon juice to prevent crystallization.

Making the jalebi

Heat ghee or oil in a flat pan or kadai over low flame heat. Make sure to fill the pan with ghee just around one inch height. Now transfer the batter into a sauce bottle or jalebi cloth. 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. Squeeze the batter in ghee making a spiral motion from inside to outside.

Keep the temperature at low otherwise you can't make the perfect spiral shape jalebi. And if the batter is dispersing in pan then the batter is too thin. Fix it by adding some extra flour into the batter.

Flip them from one side to another side until become crisp golden from both sides.

Remove them when both sides become crisp golden and drain extra oil from them. Dip them into the sugar syrup for 40 to 60 seconds(20-30 second per side) to absorb the syrup.

Keep the syrup light warm while dipping the jalebi. Remove them from syrup and serve hot topping with some nuts.

Drained jalebi from sugar syrup for jalebi recipe

Fruit 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

Soak in sugar syrup and ready to serve.

Pineapple Jalebi

You can read more traditional Indian dessert recipes

Halwai Secret Jalebi Recipe

⭐⭐⭐⭐⭐ (25 reviews)

⏱️ Prep: 20 min | 🍳 Cook: 15 min | 🍽️ Serves: 3

By Mobasir Hassan

🖨️ Print

Ingredients

1 jalebi making cloth or sauce bottle
200 gm all purpose flour ( maida)
1 tablespoon yogurt
Water as required
2 cup sugar
One drop orange food color (optional)
1/4 teaspoon elaichi powder
1 tablespoon lemon juice
1-2 tablespoon besan or Cornflour
Ghee or oil for frying

Instructions

Take the maida in a mixing bowl and add the curd and cornflour. Mix them nicely. Pour water and mix to make a thick batter.
Cover and Keep in a hot place for 10 to 12 hours or overnight to ferment.
After that take the fermented batter and whisk to make it uniform. We need a free flowing batter like Idli batter for the jalebi. If it is too thin then add some flour and mix.
Take the sugar and water in a pot and heat over medium flame. Stir constantly till the suger melt. Cook the syrup till you get below one string consistency. Add cardamom powder and lemon juice.
Heat oil or ghee in a flat vessel pan over low flame. Take the jalebi batter in a sauce bottle or jalebi cloth.
Squeeze the batter in the bottle or cloth in ghee or oil, making spiral motion from inside to outside. Keep the temperature of the oil to low while piping the batter. Otherwise you won't be able to make the shape.
If the batter is dispersing in oil then it is too thin. Add some flour and fix it. Once you made the spiral shape, continue to make more jalebi continuously.
Cook them on medium flame till crisp and golden by flipping from one side to another at regular intervals.
Remove and drain any excess oil from them. Dip them into the light warm sugar syrup and allow to rest for 40 to 60 seconds ( 20 to 30 second per side) to absorb the syrup.
Remove them from sugar syrup and serve with rabdi or milk.

Chef’s Tips

You need a free flowing batter just like an Idli batter. It should neither be too thick nor too thin.
Sugar syrup with below one string consistency.
Low temperature of oil or ghee while piping the jalebi batter.

Nutrition (per serving)

Calories: 325 | Protein: 4g | Fat: 18g | Carb:75 g

❓ FAQs

Q1. What does Jalebi taste like?

jalebi has a sweet and slightly tangy taste due to the fermentation process in the batter. It is crunchy and syrupy.

Q2. Is Jalebi served hot or cold?

Generally Jalebi is served warm or at room temperature. It is best to enjoy shortly after frying.

Q3. Can Vegan enjoy Jalebi?

Traditional jalebi is not vegan due to yogurt and ghee in the batter. However Vegan version can be made using plant based yogurt and with oil.

Q4. What is the use of hydro in jalebi?

Hydro makes jalebi crispy from outside which does not get soggy quickly. It is also known as Rangkat ( sodium hydrosulfite). A vat reducing/ bleaching agent.

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Q5. What colour is used in jalebi?

Most common colour are red and orange. It is good to use natural food colour in jalebi. We used lemon orange colour in sugar syrup. Some people used colour in the batter.

Q6. What can we use instead of hydro in jalebi?

Hydro is a chemical product and has some carcinogenic effect in long term uses. So it is better not to use it.

You can follow the traditional jalebi recipe with curd to ferment the batter. A good fermented batter always give you a perfect crisp jalebi. So use curd with maida instead of hydro while making jalebi.

Q7. What is Jalebi called in English?

Jalebi in English is often referred to as 'sweet pretzel' or 'funnel cake'.

Q8. Why is my Jalebi not crispy?

If the Jalebi batter is too thin or oil is not hot enough, Jalebis turn soggy instead of crispy.

Q9. How to make Jalebi batter ferment faster?

Keep it in warm place or add a pinch of baking soda for instant jalebi.

Q10. Can I store Jalebi for later use?

Yes jalebi stay good for 1-2 days in an airtight container at room temperature.

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What to serve with jalebi

Jalebi is often serve with a glass of hot milk or topping with some rabdi which is more popular. It is such a delicious dish that you even don't need anything as a side dish to serve it.

Jalebi serving temperature is either hot or warm. And you can even serve them at room temperature also. Jalebi with fafda is one of my favorite serving combination.

traditional indian jalebi served with fafda and rabdi

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