Jalebi Recipe

Jalebi recipe

Are you looking for a delicious and easy jalebi recipe? Then look no further! This jalebi recipe uses simple ingredients that you probably already have in your kitchen, and it comes together in just a few minutes. Plus, it's always a hit with family and friends! This traditional Indian sweet is made with curd, sugar, and ghee...etc, and is sure to be a hit at any party or gathering. Follow our simple jalebi recipe and enjoy these melt-in-your-mouth sweets today!


  • Flour
  • Curd
  • Ghee
  • Sugar
  • Saffron
  • Green Cardamom Powder
  • Corn Flour
  • Baking Soda
  • Oil
  • Water
  • Rose Essence
  • Foodcolor
  • 3 cup
  • 2 cup
  • 1/2 cup
  • 3 cup
  • 5 strand
  • 1/2 tsp
  • 1/2 cup
  • 1 1/2 pinch
  • 2 cup
  • 3 cup
  • 4 drops
  • 1/2 tsp

How to make jalebi?

  • Mix flour, cornflour, and baking soda in a bowl together for preparing jalebi batter and let it ferment overnight
  • Add ghee and food colour to the above mixture and mix it
  • Add curd and water to make a thick batter and mix it well until it is thick but a slightly consistency, keep it aside for 8-10 hours to ferment
  • To make sugar syrup, heat water in a pan over medium flame, add sugar and mix until dissolved. Simmer the syrup until it attains one consistency after that add saffron, cardamom powder and rose essence and stir well 
  • Heat oil in a pan over medium flame to deep frying
  • Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth to make jalebi
  • Seqeeze the muslin cloth to make concebtric circles and move from inside to outside  for making perfect circles shape jalebi
  • Fry till jalebis from both the sides until they are crispy in texture and golden in colour
  • Soak the jalebi in sugar syrup ans serve soak the jalebi in sugar syrup for 3-4 minutes in warm sugar syrup ( Ensure that the sugar syrup is warm and not very hot as this will make the jalebi limp)
  • Do not soak the jalebi for too long, if you wish to retain their crispiness
  • Remove the jalebi from sugar syrup and place it on a tray lined with butter foil 


  • To make the jalebi even more delicious, add a little bit of ghee to the batter 
  • To retain the jalebi crispy, do not forget to ferment the batter overnight
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