Crispy Jalebis


Jalebisss… 😋😋one of my favorite Indian sweets after Gulab Jamun!! I don’t have a sweet-tooth unlike my kids and hubby, I like more of the savory snacks but I somehow I  can’t stop myself by eating just one!! I know these are high-calorie sweets but… !! I love hot jalebis with rabri( thickened milk preparation with cardamon) and with hot milk. As a kid, I, remember I and my dad used to finish the leftover Jalebis with a warm glass of milk at night!!! Those were the days when you didn’t have to worry about the extra calories.

For those who don’t know about Jalebi, it is an Indian sweet, traditionally that is prepared with the fermented batter made with whole split back gram or all-purpose flour and cornflour/chickpea flour. The batter is fermented is then taken in a bottle/cloth with a hole and pipped like the web and deep fried in hot oil, and then the fried jalebis are dipped in warm sugar syrup.. some high calorie treats for the taste buds!!

Jalebis are best enjoyed fresh and hot and that is why these are mostly made in mornings and are popular as a breakfast item in Northen states of India. In Uttar Pradesh people enjoy warm milk and rabri, people of Madhya Pradesh love jalebis with yogurt/curd(dahi). Yesterday it was Dusherra and many communities(Gujaratis and Maharashtrians) in India have Jalebis on this special day. Since we lived in Mumbai for long we too started this tradition of having Jalebis on Dusherra day also( for us any day is good and auspicious to have Jalebis 😋😁), so I decided to make Jalebis. It had been quite some time that I made Jalebis. Till the time I was India, I hardly made Jalebis at home except for one or two times when I just wanted to give the homemade jalebis a try. But when we moved to US we missed the fresh hot Jalebis and that’s when I thought of making again at home. After some trials now I have my perfect Crispy Jalebi recipe. Jalebi stays crispy for a longer time and soaks the right amount of sugar. This is an instant Jalebi recipe, you don’t have to ferment the batter for hours or add yeast and is ready in just a couple of minutes. So come let’s see how I made this crispy Instant Jalebis at home.


Crispy Instant Jalebis

  • Servings: 18-20 pieces
  • Difficulty: easy
  • Print

Crispy, Instant Jalebi recipe. Learn how to make Jalebis at home


For Jalebi

  • All-Purpose Flour- 3/4 Cup
  • Rawa/Sooji- 1 Tbsp
  • Cornflour- 2 Tbsp
  • Baking Powder- 1 Tsp
  • Yogurt- 1/2 Cup
  • Turmeric / Yellow Food Color- 1/4 Tsp
  • Oil for frying
  • Water-1/2 cup

For Sugar Syrup

  • Sugar- 3 Cups
  • Water- 3 Cups
  • Saffron Strands-8-10
  • Cardamon- 1Whole/ 1 Tsp Powdered
  • Lemon Juice- 1Tbsp


In a mixing bowl, add flour, sooji/semolina and cornflour. You can substitute cornflour with same amount of chickpea flour(besan), the jalebis will taste same.

Add yogurt, baking powder,turmeric and water beat well.  Add water slowly, if your yogurt is not of thick consistency, then add the water slowly. We don’t want a very thick or thin batter. The batter should be of dropping consistency, ribbon should form when you drop the batter from a spoon. Keep the batter aside for at least 30 minutes.

Many recipes say that you can make the jalebis instantly, but if you keep the batter for few minutes Jalebis come out very nice and crispy. If you want to make instantly add a 1 Tsp of Eno fruit salt instead of baking powder and add it after the batter is ready and you are ready to make Jalebi. But if you are making using baking powder, it is always better to keep the batter aside for a few minutes.

Start preparing the sugar syrup. To make it, take a big pan, add water and sugar to it, keep it on boil. Once the water starts boiling and sugar dissolves, add saffron/kesar strands, add cardamon powder or you can add the whole cardamom also. Add a Tbsp of lemon juice. It will stop the crystallization of sugar.

When you are ready to make Jalebis, add Eno salt if you are not using baking soda. Mix well and transfer the batter to a bottle that has a nozzle to it. If you don’t have the bottle any ketchup bottle will be fine. I use piping bags. You can use Ziploc bags also for pipping. Put batter in ziploc bag and snip it from one end and pipe the batter in hot oil. To add batter in pipping bag, arrange in a glass or bottle like shown in the pic below. Add batter and snip from the end as per how thick you want your Jalebis. We like thin crispy Jalebis so I cut a very small portion from the tip of the bag.

Heat oil in a kadhai/thick bottomed pan, when the oil is medium hot, start pipping Jalebis. Refer to the pic below. To check whether the oil hot enough, drop some batter in oil, if sizzles and rises to the top, oil is ready to fry Jalebis. Start pipping Jalebis, in the circular motion, shape like a web or pretzel. Fry the Jalebis from both sides till light golden in color. Attaching clips on how to make Jalebis video on how to pipe and make jalebis.

Dip in warm sugar syrup and take out immediately. The syrup should not be hot, it should be warm, else Jalebis will turn soft and soggy.

Serve hot just like that. Enjoy with chilled Rabri or hot kesar milk and enjoy the treat!!

Attaching my youtube video link for detailed process…

For detailed video click here👉 Crispy Instant Jalebi


So make Jalebis whenever you want and treat your loved ones to fresh homemade Jalebis!!! Keep having fun and celebrations!!

Do give your feedback to my first video on youtube and about the post. Whenever you make Jalebis using my recipe, do post a pic on my FB page or tag me on Instagram. Pin the recipe if you want to make it later. Follow the blog to get updates on new posts.

Thanks for visiting and keep coming back!!!


Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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