Jalebi recipe

Updated on July 2, 2022 by Raks Anand 104 Comments

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Jalebi is an Indian sweet with a batter prepared with all purpose flour, curd as main ingredient. Deep fried and dunked in sugar syrup, these are perfect for celebrations & festival.

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (1)

I have tasted Jalebi only twice before I made this on my own last weekend. First time it was from Sri Krishna sweets, Vj bought me as I said I have never tasted before.

And as it was my first time, I didn’t like it that much and more over, some times, in some sweets, I don’t like too much of ghee smell.

Especially in Sri Krishna sweets. The ghee smell just freaks me out. But the second time I was offered at a friend’s place and it was just awesome without any over dose of the ghee smell. So I loved it.

But I never got chance to go to sweet shop and buy Jalebi for myself. Thanks to the busy schedule when we go to India and my weight🙄.

I took this recipe from Aipi’s USmasala blog, hers look so so perfect that I bookmarked right away when she posted. Though I could not do 100% justice to her jalebi looks, I am totally impressed with the taste.

It was so crisp, sweet and yummy. Firstly I made thick jalebis, but vj asked me to do it thin as he likes that way,so I did it very thin. He loved it very much😍

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (2)

Method

Mix maida, corn flour, cooking soda, ghee and yellow food colour in a bowl.
Add curd and make a thick batter by adding water carefully. Consistency should be like thick vada batter.
Keep it in a warm place for 12 hours/ overnight or until it ferments well.
Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (3)

5. In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame.

6. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.

7. In a flat bottomed pan, heat oil + ghee. Level should be very low as shown in the pic.

8. Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle.

9. Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly.

10. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape won't be good.

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (4)

11. Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (5)

Enjoy hot jalebi or store in containers after cooled down, stays crisp for 4-5 days too.

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (6)

Check out my Instant apple jalebi recipe.

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Jalebi is an Indian sweet with a batter prepared with all purpose flour, curd as main ingredient. Deep fried and dunked in sugar syrup, these are perfect for celebrations & festival.

Course Dessert, Sweets

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting time 6 hours hours

Author Raks Anand

Servings 15 people

Cup measurements

Ingredients

1 cup All purpose flour Maida
2 tablespoon Corn Flour
¾ cup Thick Curd approximately
1 pinch Cooking soda
2 tablespoon Ghee
½ pinch Yellow food colour
Oil + ghee - for deep frying

Ingredients For sugar syrup

1 cup Sugar
1 cup Water
1 teaspoon Lemon juice
¼ pinch Yellow food colour
Rose essence or cardamom powder

Instructions

Mix maida, corn flour, cooking soda, ghee and yellow food colour in a bowl.
Add curd and make a thick batter by adding water carefully.
Consistency should be like thick vada batter. Keep it in a warm place for 12 hours/ overnight or until it ferments well.
Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency.
In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame.
Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.
In a flat bottomed pan, heat oil + ghee. Level should be very low as shown in the pic.
Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle.
Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly.
Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape won't be good.
Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup.
Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.

Notes

The batter consistency is very important, it should be thick like vada batter. If its runny, then jalebi will become flat.
Don’t add cooking soda too much.
While cooking jalebi, keep flame medium to make it crisp.
Fermentation is very important. If you doubt if the batter will ferment or no, you can add a teaspoon of dried yeast and ferment for less hours.
If using ziploc, use a durable one(thick) as otherwise the bag will tear.
Lemon juice prevents sugar from crystallizing.
If you want jalebis to be more on tangier side, add more lemon juice than mentioned.

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Other Sweets recipes

Sesame Gajak recipe | Diwali sweets
Thengai therattipal, thengai therattupal | Traditional Diwali sweets
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Reader Interactions

Comments

Kalpana Sareesh
October 19, 2011 at 7:31 am

Oh Raji u r tempting me so so much these r so so good.. n so quick n easy .. Bookmarked am trying these def..
Reply
Rinku Naveen
October 19, 2011 at 7:37 am

Oh my..Raji you are tempting me so much with such yummy jalebi's. Perfect.Mouthwatering!
Reply
Santosh Bangar
October 19, 2011 at 7:40 am

mouthwatering so tempting jalbi
Reply
Tina
October 19, 2011 at 7:51 am

freash hot hot jalebi's..looks perfect nd cute dear..lovely colour too...yummm
Reply
jeyashrisuresh
October 19, 2011 at 7:59 am

Though I am not a big fan of this, this looks very tempting and mouthwatering. Nicely done and explained
Reply
priya ravi
October 19, 2011 at 8:36 am

Ur jalebi's are really driving me crazy.. will definitely try this one for diwali.. awsome clicks 🙂
Reply
Sudha Sabarish
October 19, 2011 at 8:41 am

Yumm yumm jalebis Raji.Tempting and mouthwatering.Can u just pass it to me.
Reply
Priya
October 19, 2011 at 8:56 am

Omg, prefect looking jalebis,u rock Raji,wish i could have some rite now..
Reply
Rekha shoban
October 19, 2011 at 9:02 am

raji amazing jalebi...looks perfect perfect and very tempting....one jalebi for me please:-) nice click!
Reply
notyet100
October 19, 2011 at 9:36 am

Drooling,its been so long since I prepared this,maybe once I am back from India,..happy festival,..
Reply
S.Menaga
October 19, 2011 at 10:35 am

சூப்பரா செய்திருக்கீங்க...என்ன ஜிலேபி சூடாக சாப்பிட்டால்தான் பிடிக்கும்.நான் ஈஸ்ட் சேர்த்துதான் செய்திருக்கேன்..உங்க முறைப்படி செய்து பார்க்கனும்..
Reply
sanjeeta kk
October 19, 2011 at 11:49 am

Ahhaa..perfect spirals and tempting Jalebis!
Lite Bite
Reply
Prathima Rao
October 19, 2011 at 12:43 pm

Wah...what perfect jalebis Raks!!! Bookmarked dear..These look juicy & just too mouthwatering!!
Prathima Rao
Prats Corner
Reply
Soumi
October 19, 2011 at 1:02 pm

Jalebis have always been a weakness.I'm not a big fan of milk-based or chhana-based sweets.So,jalebis suit me fine.
Reply
Premalatha Aravindhan
October 19, 2011 at 1:07 pm

Delicious and perfect jalebis luks yum...
Reply
Radhika
October 19, 2011 at 1:19 pm

Perfectly made Raji. Yummy.
Reply
divya
October 19, 2011 at 1:20 pm

OMG! am drooling here...love it!
Reply
Hamaree Rasoi
October 19, 2011 at 2:14 pm

Wow Raji you are a perfectionist !! Last click is soooo inviting ..Like you I too don't like the overpowering smell of ghee in sweets. It puts me off.
Deepa
Hamaree Rasoi
See Also
Jalebi recipe - Swasthi's Recipes Jalebi Bliss: From Tradition to Your Taste Buds - Taste Recipe Sourdough Jalebi Recipe - Sourdough Discard Recipes - Tickling Palates jalebi recipe | instant jalebi recipe | homemade crispy jalebi recipe
Reply
Chitra
October 19, 2011 at 2:38 pm

Its very tempting to c the clicks. Lovely attempt 🙂
Reply
Lavanya Selvaraj
October 19, 2011 at 2:54 pm

Looks awesome..... Will definitely try out this recipe.
-Lavanya
My Recent Post: Beetroot Curry
Reply
sangee vijay
October 19, 2011 at 3:33 pm

perfectly made...looks so tempting...will try this !!!
Reply
ANU
October 19, 2011 at 3:35 pm

wow perfectly shaped and yummy jalebi....love it!
You can link this recipe to my Diwali Event if you want to....
CHECK OUT My DIWALI Event and Recipes
100 Friends/Followers & GIVEAWAY
Reply
Divya
October 19, 2011 at 3:51 pm

hi raji... i was waiting for this recipe from you... the jalebi looks crispier and tastier as always... i have tried making jalebis n no. of times but never succeeded.. either the jalebis wil become soggy or they wil be like murukku... i have to try yours and wil let you know the result...
Reply
Laavanya
October 19, 2011 at 3:54 pm

So delicious and tempting.
Reply
Uma
October 19, 2011 at 4:03 pm

I have no words to say after seeing this raks. Very delicious. You rock Always.
Cheers,
Uma
My Kitchen Experiments
Reply
Smitha
October 19, 2011 at 4:51 pm

u got good shapes Raji...i am still practicing my shapes....yummo!
Reply
San
October 19, 2011 at 5:33 pm

Oh raji, iam scared to check your site esp during festive days it's full of yumminess at its fullest. Jalebis looks so delectable. My fav from krishna sweets as always.
Reply
Priya (Yallapantula) Mitharwal
October 19, 2011 at 5:55 pm

wow, they have come out perfectly !!!
Reply
Suja
October 19, 2011 at 6:58 pm

Perfectly made,mouthwatering Jalebi..yum
Reply
Krithi's Kitchen
October 19, 2011 at 7:03 pm

You make everything perfectly Raks.. love the color and texture.. I love them hot... You could send this to the festival event happening at our space...
Krithi's Kitchen
Event: Serve It - Festival Potluck
Reply
Madhavi
October 19, 2011 at 9:04 pm

OMG perfect Jalebis..full marks for this jalebis..superb post. I can sing for you now...naam Jalebi bai ;p just kidding gal..really great job 🙂
Reply
Anu
October 19, 2011 at 9:13 pm

raji
so soon u started preparing for diwali. my goodness this diwali u will be having variety of sweets and savors all made by u. anyway jangiri looks perfect
Reply
Anu
October 20, 2011 at 2:44 am

Raji, ur jalebis look very tempting. I too follow the same method. I use the ketchup squeeze bottle to pipe out the jalebis
Reply
Priya's Feast
October 20, 2011 at 3:38 am

The jalebi luks luscious and delicious...Yum
Reply
Gayathri NG
October 20, 2011 at 3:45 am

Wow Raji so cute n tempting jalebis...all ur recipes r really making me exciting me to try out.keep on rocking dear...
Reply
Vandana Rajesh
October 20, 2011 at 5:20 am

Tempting jalebis..u have got the shape so perfect and they look so delicious.
Reply
Sharmilee! :)
October 20, 2011 at 5:29 am

Cant resist...drooling here...yummy jalebis
Reply
Raji
October 20, 2011 at 5:48 am

Perfect swirls Raji..the jalebis look divine.
Reply
suganthi
October 20, 2011 at 6:28 am

Very tempting jalebi....perfect shape too...
Reply
Aruna Manikandan
October 20, 2011 at 7:15 am

wow....
they look awesome ...
pretty clicks raji 🙂
Reply
Sushma Mallya
October 20, 2011 at 10:24 am

Raji they have come out so perfect and yummy...Wish u and ur family a very Happy Diwali Raji:)
Reply
Sushma Mallya
October 20, 2011 at 10:24 am

Raji they have come out so perfect and yummy...Wish u and ur family a very Happy Diwali Raji:)
Reply
Sanctified Spaces
October 20, 2011 at 12:40 pm

Absolutely gorgeous spirals.Happy Diwali to you and your family.
Reply
Shanthi
October 20, 2011 at 3:45 pm

Tempting and absolutely gorgeous looking jelabis. Happy diwali
Reply
Harini
October 20, 2011 at 4:23 pm

Wow! I have been wanting to try a Jelebi at home.. have marked this recipe!
Chk out my Diwali Recipes -
http://hariniscorner.blogspot.com/2011/10/diwali.html
Reply
Pavithra
October 20, 2011 at 9:03 pm

I love this Raji and fresha vitala pannathu innum romba pidikum...this looks absolutely perfect.
Reply
See Also
Traditional Jalebi Recipe without Yeast, How to Make Jalebi At Home
Poornima Nair
October 21, 2011 at 12:55 am

WOW they have turned out great, looks so crisp and perfect and that color. Soooo tempting!!
Reply
Amina Khaleel
October 21, 2011 at 1:21 am

jalebis look perfect... delicious... bookmarking it...
Reply
Happy Cook / Finla
October 21, 2011 at 10:51 am

These just look so so perfect, but i have to say Jangiri is my favourtie I was never a fan of this one, though i would eat it, but prefer the other one.
Reply
Jaleela Kamal
October 25, 2011 at 7:31 am

super jilebi, very good for headahe
Reply
aipi
October 28, 2011 at 12:58 am

Thank for trying n liking the recipe my dear ~ they came out super duper perfect n I am in love with the second pic! 🙂
USMasala
Reply
Archana
October 28, 2011 at 3:25 pm

Yummy Yummy dear. Love the pic and the dish.
Happy Diwali!!
I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.
Reply
Raksha
October 31, 2011 at 7:15 am

This is mouthwatering and wonderfully explained.
Reply
leela
November 08, 2011 at 2:22 pm

This comment has been removed by the author.
Reply
leela
November 08, 2011 at 2:23 pm

Hi,
I tried making jalebi using this receipe. And i have tried many other jalebi recipes,but My jalebi scatter while frying, why is that.Please someone help!!!
--Thanks, leela.
Reply
RAKS KITCHEN
November 09, 2011 at 12:19 pm

Hi leela,
Was ur batter thick enough like medhu vada batter? If cooking soda is too much then also the jalebi may scatter... Add less cooking soda next time...Hope it helps
Reply
Vanamala Hebbar
November 30, 2011 at 2:06 am

OMG tempting me....
Reply
Deeps @ Naughty Curry
January 31, 2012 at 12:01 pm

it looks perfect, just like the ones u get in sweet shops! the spirals have come out so beautifuly... bookmarking this 🙂
Reply
Radhika
February 08, 2012 at 11:43 pm

its really temping n yummy..i made it today morng n by aftnun it was finished..its my family's all time fav. swt dish..thnx a ton for d recipe dear.
one thing i felt was -syrup was not enough to cover all d jalebi..may b nxt time i'l prepare more syrup.
Reply
Shweta
March 13, 2012 at 10:40 am

Thanks a loooooooooooot for the recipe Raks 🙂 🙂 I tried it out yesterday and it came out really well 🙂 I was soooooo happy 🙂 mainly cos of the fact that neither my mom nor my MIL had tried this recipe all these years:P And me being a beginner to cooking was able to do it with effortless ease 🙂
I must take this opportunity to thank you for all the recipes that u have suggested in this blog 🙂 Being a beginner to cooking i was too scared when I got married and came to the US. I found ur blog fr the 1st time in Google search for chana masala and was carried away by the yummy looking pictures 🙂 So from that day on, I just follow ur blog and noone else's 🙂 to the extent that if some recipe is not posted on ur blog, i dont even try it out 😛 I wait for u to post that recipe and then only try it out 🙂 Once again a million thanks to u 🙂 Pls keep the good work going, as a lot of beginners like me need ur help 🙂 🙂
Reply
RAKS KITCHEN
March 13, 2012 at 10:41 am

Thanks so much swetha!! 🙂 You are so sweet to write such sweet comment and taking time to appreciate 🙂 It means a lot to me! Keep visiting! 🙂
Reply
Anonymous
November 09, 2012 at 9:14 am

Hi Raks - I mus say that ur blog is excellent esp with pictures.. its not easy to take snaps step by step. Gr8 Job! i am a regular visitor of your blog. I tried jelabi yday.. The taste came out very well but the only problem was it became too crispy.. Can you let me know what went wrong?
Reply
RAKS KITCHEN
November 09, 2012 at 9:28 am

Hi, Thank you very much, by crispy do you mean hard? Because jalebis are ment to be crispy and juicy.
Reply
kalyani
November 15, 2012 at 4:36 pm

hey Hi Raks,
Instead of corn flour can i use rice flour?
Reply
RAKS KITCHEN
November 15, 2012 at 4:37 pm

Not sure, but I think it may work....
Reply
Anonymous
November 16, 2012 at 5:15 am

Hi Raks - yes it was hard.. but the taste was good..
Reply
kalyani
December 25, 2012 at 2:36 am

Corn flour and sweet corn flour are the same?
Reply
சிந்து
March 11, 2013 at 10:31 am

Hi i tried ur jalebi it comes out well and yummy..thanks for sharing it...plz post some home made icecream..keep rockz...
Reply
சிந்து
March 11, 2013 at 10:31 am

Hi am tried ur jalebi..its comes out well and yummy..my hubby and son loves it a lot..thanks for posting...keep rockz..plz post home made icecreams..
Reply
meeta
March 21, 2013 at 4:00 pm

Hi raks, thanks again 🙂 ... made this last week ...and it was awesome...just perfect and the ready made aata mixture packet of jalebi is still un-opened after reading your and USmasala blog...u both inspired me to make it with ingredients and i love it ...
Reply
Lek
May 10, 2013 at 3:48 am

Hi, Am trying out your recipe for Jalebi. Its been 20 hrs and the batter has not fermented.. Can something be done abt that( getting yeast is right now not feasible for me)
Reply
Raks anand
May 10, 2013 at 3:55 am

Keeping inside a oven with oven light ON will help,really sorry for my delayed reply!
Reply
Ana
June 10, 2013 at 7:04 pm

How many Jalebis does this batter make,assumming that the size it small like 2.5' diameter?
Reply
Priya Vijay
July 03, 2013 at 3:31 am

simple and great recipe.. just loved your other recipes too..
Reply
Sowdha
November 05, 2013 at 8:53 am

Hi Raks, I got a chance to come thru ur blog very recently... All the recipes are awesome I must say... :)... i gave a try to badam halwa and it tasted great... but i failed in the version of jalebi... my jalebi was so sour and also was not crisp after I immersed in sugar water... (I had immersed only for 2 secs though).. Any idea to improve the next time I try?? 😉
Reply
Raks anand
November 05, 2013 at 8:55 am

Did you use yeast?
Reply
Sowdha
November 05, 2013 at 10:57 pm

Nope.. I just used curd and kept it to ferment for 11 hours...
Reply
Shruthi
November 15, 2013 at 1:21 am

Hi,
Do you add cooking soda before fermentation? i mean usually we add cooking soda in idli etc just before using and after fermentation.
Kindly help me with the doubt.
Thanks for sharing such lovely recipes.
Reply
Shruthi
November 15, 2013 at 1:25 am

Hi,
Do u add cooking soda before fermentation? i mean usually we add cooing soda in idli etc after fermentation just before use right?
Kindly help me with the doubt.
Thanks for sharing such lovely recipes!
Reply
Raks anand
November 15, 2013 at 1:30 am

No i dint add both in this and in idli too
Reply
shilpa bendale
December 01, 2013 at 6:56 am

Dear I tried making rassgullas and jalebis refering ur recipes.
Your recipes are really very handy for me.
Thanks a lot & keep guiding us...
Reply
shilpa bendale
December 02, 2013 at 8:57 pm

Hi,
I followed ur recipe make rassgullas & jalebis , they came out very well.
thanks a lot for ur easy & step by step instructions.
Reply
Ranjani Raj
December 02, 2013 at 8:57 pm

Raji! I tried dis recipe.. It came out well..Thanks for posting 🙂
Reply
shilpa bendale
December 02, 2013 at 8:57 pm

Dear I tried making rassgullas and jalebis refering ur recipes.
Your recipes are really very handy for me.
Thanks a lot & keep guiding us...
Reply
Swapnil
January 10, 2014 at 11:29 am

bravo!!! its yummy
Reply
Kiranmayi
March 23, 2014 at 1:32 am

Are cooking soda and baking soda are same?
Reply
Raks anand
March 25, 2014 at 2:49 am

yes
Reply
Usha Rao
April 07, 2014 at 4:29 am

Made these few days ago. Came out good. They didn't look as good as your but we finished all of it in a day. I shall link back to your post when I update it on my blog. Thanks for sharing the recipe.
Reply
Saranya Pasupathi
May 05, 2014 at 1:36 am

i am 23 but never went to my kitchen to cook, but your JALEBI is very tempting and i love jalebi too.. so planned to cook them today :):) since i am a beginner can you give me some tips on what flame the jalebi should cook (i saw it to be low but i dont know what a low flame is) and can you help me in the propositions of oit and ghee
Reply
Raks anand
May 05, 2014 at 1:49 am

Low flame = low heat. Proportion of ghee and oil can be anything according to your preference
Reply
Asma Yahya
July 07, 2014 at 7:39 am

Hi,
The recipe looks great. Can't wait to try it. Two questions: can I use soda bi carb? And also which sugar did u use for the sugar syrup? Raw sugar or white sugar ?
Thanks
Reply
Raks anand
July 07, 2014 at 7:50 am

Sodium bi carb is not recommended as it will turn the jalebi red.
Reply
Shelly Gupta
August 05, 2014 at 11:18 am

Great
Reply
Shelly Gupta
August 05, 2014 at 11:18 am

I tried this recipe of jalebiis but they came out very sour,though the shape and all is good but i dint like the sour taste of them.I added curd in 3/4 proportion as you mentioned but dint use yeast.Please suggest
Reply
Raks anand
August 05, 2014 at 11:21 am

May be the curd you used was too sour, use fresh curds.
Reply
comic
November 15, 2014 at 11:20 am

I would like to try this recipe but you have mentioned it should be thick like vada batter. The problem is i don't know how thick is a vada batter. Coz i have made medu vadas many times but never been able to make a hole in them, the reason being the batter being too runny. And i have tried making jilebis many times before but never it came out right. Could you pls tell me the exact qty of water to be used? Thanks
Reply
Mrinalini Kadkol
February 13, 2015 at 9:56 am

What is the yellow food color.. Where can I get that
Reply
Raks anand
February 13, 2015 at 10:04 am

Food colours are available at all stores, its used to make sooji kesari
Reply
Deepa Gupta
June 29, 2015 at 1:43 pm

Cooking soda is meetha soda or both are different ???
Reply
Raks anand
June 29, 2015 at 1:52 pm

Same
Reply
Anonymous
November 29, 2015 at 9:05 am

oh........... nise jalebi mouthwatering ymmmmmmmee
Reply
Trishla Vinayakiya
March 21, 2016 at 11:02 am

Can v use besan (gram flour) instead of corn flour in this recipe? @rakskitchen..
Waiting for reply.!
Reply
Trishla Vinayakiya
March 21, 2016 at 11:02 am

Can v use gram flour(besan) instead of corn flour in this recipe?
Reply
Raks anand
March 21, 2016 at 11:05 am

Corn flour gives crispiness. You can substitute with rice flour, besan - I am not sure.
Reply

Jalebi recipe | Diwali sweet recipes - Raks Kitchen (2024)