Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

How to Make Jalebi?

Jalebi is one of the most popular Indian desserts. They are just like funnel cakes but soaked in a sugary syrup. Jalebi is an easy to make yet very tasty sweet that will satisfy anyone with a sweet tooth. If you go sweet shopping in India, you will find this in every sweet shop. It’s that popular.

Jalebi is a thinner and easier version of another sweet – Jhangri. This is yet another recipe I was hoping to post for Diwali but I guess this can also be made for Christmas!

Preparation Time: 60 minutes
No Of servings : 9-10
No Of Jalebi’s : 30-40


  • Maida/all purpose flour : 1 cup
  • Besan Flour : 1 tsp
  • Warm water : 3/4 cup
  • Oil : 1 tsp
  • Rapid rise yeast : 1 tsp
  • Cardamom Powder : 1 tsp
  • Yogurt : 1 tbsp
  • Yellow Food Color : a pinch

For Sugar Syrup:

  • Sugar : 11/2 cups
  • Water : 1 cup
  • Cardamom Powder : 1/4 tsp
  • Lime juice : 1 tsp

Method Of Preparation:

  1. In a wide bowl, add maida/all purpose flour, cardamom powder, Rapid rise yeast(If you use regular yeast soak them in warm water for 5- 10 minutes and add them in this mixture), food color and besan flour.
  2. Mix it well and add oil, yogurt and 3/4 cup water. Mix it well until it becomes smooth and make sure there are no lumps.
  3. Make sure the consistency is not too thick and not too thin. It should be in pouring consistency.
  4. If you have oven just place the batter covered and put it inside the oven(Don’t switch on the oven). Because  the oven is a closed and warm place, so the batter will rise easily and quickly. Allow the batter to rest for 30 minutes.
  5. or you can also place the batter bowl in a larger pot with warm water and cover the larger bowl. Let it sit in there for 30 minutes.
  6. After 15 minutes, you can start making syrup.
  7. For syrup: Heat a sauce pan with sugar, water and saffron. Cook them for 15 minutes on medium heat until it comes into a string consistency.
  8. Now reduce the flame and add cardamom powder and lemon juice(lemon juice is to prevent crystallization). Do not switch off the sugar syrup just keep it in low flame. But make sure it’s not too thick.
  9. Now heat oil in a wide pan for frying jalebi’s.
  10. After 30 minutes take out the fermented batter and mix it well.
  11. You can fill  the batter into a piping bag with a number 3 nozzle or in a ziploc bag and make a hole on the bottom of the bag. You can also use an empty bottle ( empty ketchup or mustard bottle). I’ve used mustard bottle as shown in pic.
  12. Squeeze out the batter into the hot oil  in a pretzel shape to about 2 inches in diameter like in a circular motion.
  13.  Flip it on other side  to cook evenly on both sides.
  14. Remove  the jalebi’s using a tong, shake off the  excess oil and place the jalebi’s directly into sugar syrup.
  15. Just allow the jalebi’s to sit in the syrup for a minute(flip to coat on both sides). After that remove from it and place it on a plate.
  16. Repeat the process again and fry some more jalebi’s just like that.
  17. Serve them hot or let them cool and store it in a air tight container. It will remain fresh for a week without refrigeration.


  1. Crispy and perfectly done Jalebi.. So tempting

  2. wave……..very nice………..tan q shriyaaaaaaaaaa…………….dear……..and also thanks for hydhrabadh biriyani….iam so eager to prepare…i dnt knw when i prepared…before dat i want ur blessings….plzzzzzzzzz……

  3. These jalebi’s looks perfect – I love the shape and they look pretty crispy too! YUM!

  4. In order to make crispy jalebi follow the recipe I have been mentioning here.

    Maida – 1 Cup
    Besan- 2 table spoon
    Sooji- 1 table Spoon
    Rice flour- 1 table Spoon
    Baking Powder – 2 teaspoon
    Colour lemon yellow
    Curd 2 table spoon
    make batter with dropping consistency
    It is my gurantee that you will get the best Jalebi better than shop

    • Can you tell me if you letb teh batter ferment and if so, for how long. What is teh consistancy of syrup

    • I tried your recipe, and it was amazing indeed!, i fermented the mixture for 1.5 hour and added 4 table spoon of sour cream since i didn’t have yogurt. It was crispy and delicious!

  5. i want to prepare jalebi as it is very delicious

  6. Can we use anything
    else if rapid rise yeast is not available?

  7. I followed ur recipe and it turned out crispy n yummy . thanks a lot

  8. This receipe is very good . I made jalbeies for the first time in life and it came very well . Thanks a lot for this nice receipe

  9. Thanks for this recipe. I have never made Jalebis before and this recipe is excellent. I had to thin the batter a little more; perhaps 1 cup water total. I also made sure that the Jalebis fried in a mixture of oil and ghee until they felt somewhat firm in the oil before placing them in the syrup. They remained crispy and were delicious. My partner, Mom and nephew raved about them!

  10. OH MY GOD…this was the best recipe ever!!! i tried this today… and the results were simply spectacular… super crispy crunchy jalebis. i used the empty ketchup bottle idea you suggested. also i did not use any safron or color…but nevertheless… terriffic results. im in love. im gonna try a whole lot more of your recipes. :)) thanks for the AWESOMENESS

  11. what is beSan flour

    • Gram flour

  12. Great recipe! They turned out perfectly. Thanks a lot.

  13. It is gram flour

  14. Thanks for the recipe. I tried it today but the batter came out to be too runny. I prefer the units in gm and ml rather cups and tbsp as it leaves the possibility to make measurement errors…