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Jalebi recipe

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.
Prep Time10 mins
Cook Time30 mins
Resting time6 hrs
Course: Dessert, Sweets
Cuisine: Indian
Servings: 15 people


  • 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


  • 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.


  • 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.