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closeup shot of stacked jalebi recipe

HOMEMADE CRISPY JALEBI RECIPE

Gari
This Crispy Homemade Jalebi Recipe is yet again a popular Indian sweet. This spiral-shaped Indian sweet is crispy, delicious, and filled with sugar syrup. They are made by frying the flour batter and then dipping these fried spirals into the sugar syrup.
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Resting Time 15 hrs
Total Time 15 hrs 45 mins
Course Dessert
Cuisine Indian
Servings 6 servings
Calories 258 kcal

Equipment

Mixing Bowl
Kadai
Sauce Pan
Squeeze Bottle

Ingredients
  

For Jalebi:

  • 1 cup All-Purpose Flour
  • 2 tablespoon Chickpeas Flour
  • ¼ teaspoon Orange Food Color or Turmeric Powder
  • ½ cup Yogurt
  • ½ cup Water or as needed
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Lemon juice (optional)
  • Oil & Ghee for frying

For Sugar Syrup:

  • 1 cup Sugar
  • ½ - ¾ cup Water
  • a pinch of Saffron
  • 1 teaspoon Cardamom Powder
  • 1 teaspoon Lemon Juice

Garnish

  • 3 tablespoon Nuts chopped

Instructions
 

FOR MAKING THE BATTER

  • Add all the dry ingredients in a bowl, including all-purpose flour, gram flour, cardamom powder, color (natural/artificial), baking soda, and baking powder.
  • Mix lightly and then add yogurt and mix it again. If needed, add water (½ cup-¾ cup) for a flowing consistency. The batter should not be too thick or too thin.
  • Then cover the bowl with a lid or plate and leave it at a warm place for 12-24 hours to ferment. Time varies depending on the temperature. For me, the weather is too cold right now, so it took close to 24 hours to ferment the batter.
  • After 12-24 hours, the batter will have some bubbles on the top. That means the batter is fermented, and it is ready to make jalebis.

FOR MAKING THE SUGAR SYRUP

  • Add sugar to the pot at medium heat. Mix water and let it come to a boil. Once it boils, add cardamom powder, saffron, and lemon juice. You can also add 1 teaspoon of rose water.
  • Continue boiling/ simmering until it reaches string-like consistency. Test it by placing a drop of syrup between your index finger and thumb. So when you move your index finger and thumb away, the syrup drop will form a single thread. If that happens, that means your sugar syrup is ready. Make sure that sugar syrup is warm when you add the jalebis later.

FRYING

  • Once the batter is fermented and ready, pour the batter in the squeeze bottle or Ziploc bags. Next, add oil to the frying pan at low heat.
    (Note: If needed, add a little water around 1-2 tablespoons to make the batter flow if the batter is dry).
  • Make sure that the tip of the squeeze bottle or Ziploc bag is not too big. Because otherwise, you'll end up with thick jalebis. Thick jalebis sometimes don't turn too crispy.
  • You can use a combination of oil and ghee for frying the Jalebi. When the oil is hot, using a squeeze bottle or Ziploc bags, shape the batter into spiral-shaped by moving it in circles.
  • Once you shape it into spiral-shaped, let the jalebis fry at medium-low until both sides are crispy. Remove the jalebis from the frying pan and place them in the warm sugar syrup. Dip the Jalebi for a few seconds on both sides, and then place the Jalebi on the serving plate.
  • Garnish with some chopped pistachios, saffron strands, and dried rose leaves, and enjoy!

Notes

TIPS TO REMEMBER

  1. When you make the batter for the jalebi recipe, make sure the batter is neither too thick nor too thin. It should be of flowing consistency.
  2. Boil the sugar and water solution until you get string-like consistency. Once that is reached, then that means your sugar syrup is ready.
  3. Fermentation of batter usually takes from 12-24 hours. If you are living in a cold place or the weather is too cold, then batter might take up to 24 hours to ferment.
  4. The batter will not double in size after fermenting. But instead, the batter will be bubbly.
  5. First, before making jalebis, make sure that the oil is hot enough. Fry the jalebis at low heat, to make them crispy. Once you shape the jalebi in the oil then you can fry them at medium-low until golden brown.
  6. Place the fried jalebis in the warm syrup for a few seconds on each side.

HOW TO STORE JALEBI?

Store jalebi in an air-tight container for up to 5 days in the refrigerator. For an extended time, you can also store it in the freezer. Freeze jalebi in the freezer for 1-2 months. When reusing either microwave or heat at low temperature.

WHAT TO SERVE JALEBI WITH?

Jalebi pairs perfectly with rabdi, yogurt, or warm milk. Hot and crispy Jalebi when dipped in rabdi, that taste is just too delicious.
 
 
Nutrition Facts
HOMEMADE CRISPY JALEBI RECIPE
Amount per Serving
Calories
 
258
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
3
mg
1
%
Sodium
 
142
mg
6
%
Potassium
 
111
mg
3
%
Carbohydrates
 
53
g
18
%
Fiber
 
1
g
4
%
Sugar
 
35
g
39
%
Protein
 
4
g
8
%
Vitamin A
 
22
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword egg-free, sweet, Indian sweet, dessert
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