Authentic Indian Jalebi Recipe – Crispy & Juicy Homemade Delight

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Step-by-Step Guide to Making Traditional Jalebi at Home


 sugar syrup. Whether enjoyed hot with rabri or as a standalone treat, this golden, syrupy dessert is a festival favorite. With its perfect balance of crunch and sweetness, jalebi is loved across India and beyond.

In this resepe, you’ll learn how to make perfect crispy, juicy jalebis at home with a traditional yet easy recipe.

Why You’ll Love This Jalebi Recipe

✔ Authentic Taste – Just like your favorite halwai-style jalebi.
✔ Perfectly Crispy & Juicy – Light and crunchy outside, soaked with aromatic sugar syrup inside.
✔ No Yeast Required – Uses simple fermentation for the best texture.
✔ Step-by-Step Guide – Easy instructions for beginners and experts alike.

Ingredients

For the Jalebi Batter

  • 1 cup all-purpose flour (maida)
  • 2 tablespoons corn flour (for crispiness)
  • 1 tablespoon gram flour (besan)
  • ½ teaspoon baking powder
  • 1 tablespoon yogurt (curd)
  • 1 teaspoon ghee (for richness)
  • ¾ cup water (adjust for smooth consistency)
  • A pinch of turmeric powder or orange food color
  • 1 teaspoon lemon juice (for fermentation boost)
  • Ghee or oil for frying

For the Sugar Syrup (Chashni)

  • 1 cup sugar
  • ½ cup water
  • 3-4 strands saffron (for color & aroma)
  • ½ teaspoon cardamom powder
  • 1 teaspoon rose water (optional but enhances flavor)
  • ½ teaspoon lemon juice (prevents crystallization)

Step-by-Step Instructions

Step 1: Prepare the Jalebi Batter

  1. In a mixing bowl, combine all-purpose flour, corn flour, gram flour, baking powder, yogurt, ghee, turmeric (or food color), and lemon juice.
  2. Gradually add water while whisking to form a smooth, flowing batter (not too thick or too runny).
  3. Cover the batter and let it rest for 6-8 hours (or overnight) for fermentation. If short on time, rest for at least 2 hours in a warm place.

Step 2: Prepare the Sugar Syrup

  1. In a pan, combine sugar and water and bring to a boil over medium heat.
  2. Add saffron, cardamom powder, rose water, and lemon juice.
  3. Stir continuously and simmer until it reaches one-string consistency (dip your fingers in cold water, then press the syrup between them—it should form a single thread when pulled apart).
  4. Keep the syrup warm on low heat while you fry the jalebis.

Step 3: Fry the Jalebis

  1. Heat ghee or oil in a wide pan over medium-low heat.
  2. Fill a squeeze bottle, piping bag, or ziplock bag with a small hole with the fermented batter.
  3. Directly pipe spirals into the hot oil, starting from the center and moving outward. Keep a steady hand to get even shapes.
  4. Fry until golden and crisp, then remove and drain on a paper towel.

Step 4: Soak in Sugar Syrup

  1. Immediately transfer the hot jalebis into the warm sugar syrup and soak for 30-45 seconds.
  2. Flip them gently to coat evenly, then remove and let excess syrup drip off.

Step 5: Serve & Enjoy!

  • Serve hot with rabri (thickened sweet milk) for an extra indulgent treat.
  • Enjoy it plain, or pair it with masala chai for the perfect snack.

Pro Tips for the Best Jalebi

✔ Fermentation is Key – The batter should be slightly airy and bubbly after resting.
✔ Perfect Sugar Syrup – One-string consistency is essential for absorption without making jalebi soggy.
✔ Frying Temperature – Oil should be medium-low heat; too hot, and jalebis won’t cook inside; too cold, and they’ll absorb too much oil.
✔ Crispiness Hack – Adding corn flour makes jalebis extra crispy.
✔ Shaping Trick – Practice piping spirals on a plate before frying for perfect round shapes.

Frequently Asked Questions

Q1: Why are my jalebis soft and not crispy?

This happens if the batter is too thick or the oil temperature is too low. Ensure a smooth, flowing batter and fry on medium-low heat.

Q2: Can I make jalebi without fermentation?

Yes! Add ¼ teaspoon of baking soda to the batter if you need instant jalebis. However, fermentation gives the best taste and texture.

Q3: How long can I store jalebis?

Fresh jalebis taste best, but you can store them in an airtight container for up to 2 days at room temperature. Reheat before serving.

Final Thoughts

Making perfect jalebis at home is easier than you think! This crispy, juicy, halwai-style recipe will give you the best results every time. Whether for festivals like Diwali, Holi, or Eid, or just to satisfy a sweet craving, this homemade jalebi is a treat you’ll love.

Try this recipe today and bring home the magic of freshly made jalebis!


Location: India

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