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This sticky, sugary, spice-tinged mithai is an all-time favourite in West and North India. It is so popular that for many, by default dessert means Jalebi!

Deep-fried in ghee and resplendent with the goodness of saffron and cardamom, Jalebi is as rich as a dessert can be, yet it is every man's delight, made in most homes and sold in very street corner.

It is an anytime treat, which can be enjoyed as a dessert, had with tea, or even relished with fafda for breakfast as the Gujaratis do.

Adding a little besan to the plain flour dough, as done here, gives a nice crispness to the Jalebi. We suggest using an aluminium bowl to mix and ferment the dough, but if you don't have one, you can use a glass bowl.

Try your hand at other Indian sweets like Gulab Jamun or Kaju Mysore Pak

Jalebi recipe - How to make Jalebi

Preparation Time:    Fermenting time:  8 hours   Cooking Time:    Total Time:     Makes 90 jalebis
Show me for jalebis

  1. Combine the citric acid and 1 cup warm water in a bowl and mix well.
  2. Combine the plain flour, besan and the citric acid-warm water mixture in a deep aluminium bowl and mix very well using your hands for 2 to 3 minutes.
  3. Cover it with a lid and keep aside to ferment in a warm place for 8 hours.
  4. Once fermented, mix very well using your hands.
  5. Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
  6. Combine the sugar and 1 1/3 cup of water in a deep non-stick pan, mix well and cook on a high flame for 7 minutes.
  7. Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
  8. Put the remaining saffron-water mixture in the batter and mix well.
  9. Put the ghee in a cast iron jalebi vessel or in a broad non-stick pan and heat it till very hot.
  10. Put a jalebi cloth inside a deep bowl and pour the batter into it.
  11. Start piping the batter into the hot ghee to form coil shaped jalebis and cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs. Do not deep-fry too many at a time.
  12. Immediately put the jalebis in the sugar syrup for 1 minute.
  13. Remove them on plate, sprinkle little cardamom powder and little mixed nuts over the jalebis.
  14. Repeat steps 11 to 13 to make more jalebis.
  15. Serve immediately.
Nutrient values (Abbrv) per jalebi
Energy44 cal
Protein0.2 g
Carbohydrates5.6 g
Fiber0 g
Fat2.2 g
Cholesterol0 mg
Sodium0.3 mg
Click here to view calories for Jalebi


 on 28 May 20 01:41 PM

What if we don’t have critic or lemon Phool
Tarla Dalal
30 May 20 04:13 PM
   Hi, you can add 2 tbsp of sour curd to the batter.
 on 21 May 20 10:13 PM

very nice
Tarla Dalal
25 May 20 12:02 PM
   Dhara, thanks for the feedback.
 on 20 Jun 18 02:50 PM

never knew making jalebi at home is so easy! will surely try it soon :)