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.
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😍
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.
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.
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.
Enjoy hot jalebi or store in containers after cooled down, stays crisp for 4-5 days too.
Check out my Instant apple jalebi recipe.
Recipe card
Jalebi recipe
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.
Kalpana Sareesh
Oh Raji u r tempting me so so much these r so so good.. n so quick n easy .. Bookmarked am trying these def..
Rinku Naveen
Oh my..Raji you are tempting me so much with such yummy jalebi's. Perfect.Mouthwatering!
Santosh Bangar
mouthwatering so tempting jalbi
Tina
freash hot hot jalebi's..looks perfect nd cute dear..lovely colour too...yummm
jeyashrisuresh
Though I am not a big fan of this, this looks very tempting and mouthwatering. Nicely done and explained
priya ravi
Ur jalebi's are really driving me crazy.. will definitely try this one for diwali.. awsome clicks 🙂
Sudha Sabarish
Yumm yumm jalebis Raji.Tempting and mouthwatering.Can u just pass it to me.
Priya
Omg, prefect looking jalebis,u rock Raji,wish i could have some rite now..
Rekha shoban
raji amazing jalebi...looks perfect perfect and very tempting....one jalebi for me please:-) nice click!
notyet100
Drooling,its been so long since I prepared this,maybe once I am back from India,..happy festival,..
S.Menaga
சூப்பரா செய்திருக்கீங்க...என்ன ஜிலேபி சூடாக சாப்பிட்டால்தான் பிடிக்கும்.நான் ஈஸ்ட் சேர்த்துதான் செய்திருக்கேன்..உங்க முறைப்படி செய்து பார்க்கனும்..
sanjeeta kk
Ahhaa..perfect spirals and tempting Jalebis!
Lite Bite
Prathima Rao
Wah...what perfect jalebis Raks!!! Bookmarked dear..These look juicy & just too mouthwatering!!
Prathima Rao
Prats Corner
Soumi
Jalebis have always been a weakness.I'm not a big fan of milk-based or chhana-based sweets.So,jalebis suit me fine.
Premalatha Aravindhan
Delicious and perfect jalebis luks yum...
Radhika
Perfectly made Raji. Yummy.
divya
OMG! am drooling here...love it!
Hamaree Rasoi
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
Chitra
Its very tempting to c the clicks. Lovely attempt 🙂
Lavanya Selvaraj
Looks awesome..... Will definitely try out this recipe.
-Lavanya
My Recent Post: Beetroot Curry
sangee vijay
perfectly made...looks so tempting...will try this !!!
ANU
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
Divya
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...
Laavanya
So delicious and tempting.
Uma
I have no words to say after seeing this raks. Very delicious. You rock Always.
Cheers,
Uma
My Kitchen Experiments
Smitha
u got good shapes Raji...i am still practicing my shapes....yummo!
San
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.
Priya (Yallapantula) Mitharwal
wow, they have come out perfectly !!!
Suja
Perfectly made,mouthwatering Jalebi..yum
Krithi's Kitchen
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
Madhavi
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 🙂
Anu
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
Anu
Raji, ur jalebis look very tempting. I too follow the same method. I use the ketchup squeeze bottle to pipe out the jalebis
Priya's Feast
The jalebi luks luscious and delicious...Yum
Gayathri NG
Wow Raji so cute n tempting jalebis...all ur recipes r really making me exciting me to try out.keep on rocking dear...
Vandana Rajesh
Tempting jalebis..u have got the shape so perfect and they look so delicious.
Sharmilee! :)
Cant resist...drooling here...yummy jalebis
Raji
Perfect swirls Raji..the jalebis look divine.
suganthi
Very tempting jalebi....perfect shape too...
Aruna Manikandan
wow....
they look awesome ...
pretty clicks raji 🙂
Sushma Mallya
Raji they have come out so perfect and yummy...Wish u and ur family a very Happy Diwali Raji:)
Sushma Mallya
Raji they have come out so perfect and yummy...Wish u and ur family a very Happy Diwali Raji:)
Sanctified Spaces
Absolutely gorgeous spirals.Happy Diwali to you and your family.
Shanthi
Tempting and absolutely gorgeous looking jelabis. Happy diwali
Harini
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
Pavithra
I love this Raji and fresha vitala pannathu innum romba pidikum...this looks absolutely perfect.
Poornima Nair
WOW they have turned out great, looks so crisp and perfect and that color. Soooo tempting!!
Amina Khaleel
jalebis look perfect... delicious... bookmarking it...
Happy Cook / Finla
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.
Jaleela Kamal
super jilebi, very good for headahe
aipi
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
Archana
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.
Raksha
This is mouthwatering and wonderfully explained.
leela
This comment has been removed by the author.
leela
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.
RAKS KITCHEN
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
Vanamala Hebbar
OMG tempting me....
Deeps @ Naughty Curry
it looks perfect, just like the ones u get in sweet shops! the spirals have come out so beautifuly... bookmarking this 🙂
Radhika
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.
Shweta
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 🙂 🙂
RAKS KITCHEN
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! 🙂
Anonymous
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?
RAKS KITCHEN
Hi, Thank you very much, by crispy do you mean hard? Because jalebis are ment to be crispy and juicy.
kalyani
hey Hi Raks,
Instead of corn flour can i use rice flour?
RAKS KITCHEN
Not sure, but I think it may work....
Anonymous
Hi Raks - yes it was hard.. but the taste was good..
kalyani
Corn flour and sweet corn flour are the same?
சிந்து
Hi i tried ur jalebi it comes out well and yummy..thanks for sharing it...plz post some home made icecream..keep rockz...
சிந்து
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..
meeta
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 ...
Lek
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)
Raks anand
Keeping inside a oven with oven light ON will help,really sorry for my delayed reply!
Ana
How many Jalebis does this batter make,assumming that the size it small like 2.5' diameter?
Priya Vijay
simple and great recipe.. just loved your other recipes too..
Sowdha
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?? 😉
Raks anand
Did you use yeast?
Sowdha
Nope.. I just used curd and kept it to ferment for 11 hours...
Shruthi
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.
Shruthi
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!
Raks anand
No i dint add both in this and in idli too
shilpa bendale
Dear I tried making rassgullas and jalebis refering ur recipes.
Your recipes are really very handy for me.
Thanks a lot & keep guiding us...
shilpa bendale
Hi,
I followed ur recipe make rassgullas & jalebis , they came out very well.
thanks a lot for ur easy & step by step instructions.
Ranjani Raj
Raji! I tried dis recipe.. It came out well..Thanks for posting 🙂
shilpa bendale
Dear I tried making rassgullas and jalebis refering ur recipes.
Your recipes are really very handy for me.
Thanks a lot & keep guiding us...
Swapnil
bravo!!! its yummy
Kiranmayi
Are cooking soda and baking soda are same?
Raks anand
yes
Usha Rao
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.
Saranya Pasupathi
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
Raks anand
Low flame = low heat. Proportion of ghee and oil can be anything according to your preference
Asma Yahya
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
Raks anand
Sodium bi carb is not recommended as it will turn the jalebi red.
Shelly Gupta
Great
Shelly Gupta
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
Raks anand
May be the curd you used was too sour, use fresh curds.
comic
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
Mrinalini Kadkol
What is the yellow food color.. Where can I get that
Raks anand
Food colours are available at all stores, its used to make sooji kesari
Deepa Gupta
Cooking soda is meetha soda or both are different ???
Raks anand
Same
Anonymous
oh........... nise jalebi mouthwatering ymmmmmmmee
Trishla Vinayakiya
Can v use besan (gram flour) instead of corn flour in this recipe? @rakskitchen..
Waiting for reply.!
Trishla Vinayakiya
Can v use gram flour(besan) instead of corn flour in this recipe?
Raks anand
Corn flour gives crispiness. You can substitute with rice flour, besan - I am not sure.