Jalebi Recipe (Crispy)
A traditional Indian sweet made with a fermented flour batter, fried into crisp spirals, and soaked in saffron-infused sugar syrup. Perfect for festivals, celebrations, or an indulgent treat at home.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Squeeze bottle or piping bag with small nozzle
- 1 Wide frying pan
- 1 Wide frying pan
Ingredients
- 1 cup all-purpose flour maida – gives light, crisp texture
- 2 tablespoons cornflour – adds crispiness
- ½ teaspoon baking powder – helps puff slightly
- ¼ teaspoon turmeric powder – natural color
- ½ cup yogurt – aids fermentation and adds tang
- ½ cup water adjust as needed – to make smooth batter
- 1 cup sugar – for syrup
- ½ cup water – for syrup
- ½ teaspoon cardamom powder – warm aromatic flavor
- Few saffron strands – for color and aroma
- ½ teaspoon lemon juice – prevents crystallization
- Ghee or neutral oil – for frying
Instructions
- Mix maida, cornflour, baking powder, and turmeric in a bowl.
- Add yogurt and water gradually, whisking into a smooth batter.
- Cover and let the batter ferment for 8 hours or overnight.
- For the syrup, heat sugar and water until one-string consistency.
- Add cardamom powder, saffron, and lemon juice. Keep warm.
- Check batter consistency—it should flow from a piping bag but hold shape.
- Heat ghee or oil in a pan over medium heat.
- Pipe spirals of batter into hot oil and fry until golden and crisp.
- Transfer to warm sugar syrup, soak for 30–40 seconds.
- Serve hot, plain, or with rabri.
Notes
- Fry on medium heat for even cooking and crispiness.
- Instant jalebi can be made by skipping fermentation and adding a pinch of baking soda before frying.
- For a South Indian twist, add rose water to the sugar syrup.