Hooray! Its festival season yet again and one thing is for sure…Jalebi will be on everyone’s wish list. Try this easy Jalebi recipe and be amazed at what you can do with a cup of flour and sugar. Serve your family some hot jalebis this holiday season and warm some hearts (and tummies). 🙂
Prep Time: 5 minutes plus 30 minutes fermentation time
Cook Time: 30 minutes
Makes approx 35 jalebis
Ingredients:
All-Purpose Flour – 1 cup
Cardamom Powder – 1/8 tsp
Rapid Rise Yeast – 1 tsp (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
Corn Starch – 2 tsp
Oil – 1 tsp
Yogurt – 1 Tbsp
Warm Water – 3/4 cup
For Syrup:
Sugar – 1 1/4 cups
Water – 1 cup
Saffron – pinch
Lemon Juice – 1 tsp
Cardamom Powder – 1/4 tsp
Method:
1. In a mixing bowl, add All-purpose Flour, Cardamom Powder, Rapid Rise Yeast and Corn Starch. Mix thoroughly.
2. Add Oil, Yogurt and Water and mix well until there are no lumps.
3. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.
4. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.
5. Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
6. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix.
7. Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).
8. Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.
11. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.
12. Continue frying remaining jalebis.
13. Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight fitting lid. Jalebis will remain fresh for 4-5 days unrefrigerated.
NOTE: About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.
Hetal/Anuja,
Thanks a lot for such a lovely recipe…
U ladies made my day 🙂
Hi Hetal/Anuja
I tried Spinach paratha and Dum Aloo recipe and they turned out yummy….Thanks for the recipe..
However, i tried making jalebi’s without adding yeast. I allowed batter to ferment for more than 14 hrs but it never got fermented and jalebi’s came out soft…
Hi Hetal/Anuja
Made these yesterday and these were like a hot cake. a biggggggg hit. thx for the esy and simple recipe
I never thought to make Jalebi in home….but I did it. It is delicious…
Thanks Hetal and Anuja.. You two are simply superwomen.. love u both 🙂
Another question – What did you do with the used oil? Did you use it to fry something else or discard it? Does it get mixed with the sugar from the jalebis?
Hi Divya,
Here are some pointers:
– try to collect and do all our frying in one day – we did make the Boondi laddoos and the Jalebi the same day 🙂
– try to use as little oil as possible so there is less to throw away at the end.
– try to make either sweets first before making the savory items. so the flavors don’t get messed up.
– fry all the stuff that leaves residue last so you don’t mess the oil and it does not get cloudy.
Thanks so much for the tips Anuja 🙂
Not fair! How can you make such YUMMY stuff and eat like that in front of us?? I almost felt like grabbing that piece from you!! 😉
I have everything at home except for the ketchup bottle. Lemme go grab one from the store NOW!
Hi Divya,
So sorry 🙁 but, we are sure you have made yours and are enjoying them as well 🙂
Guyssssssss, it was awesome!!!!!!!! 🙂
The measurements are just perfect & I would recommend everybody to try this out. I am just an ‘ok’ cook but after making this, I feel like the best chef in the world!! 😛 You have to make this to know what I mean. My husband almost believed that I bought these from a store (LOL!). It was indeed a sweet surprise. Thank you so much for making my day. A big hug to you 🙂
(And I too have to thank Aruna masi for the wonderful recipe 😀 )
Yoo hooooo! So happy for you 🙂
Hi Hetal & Anuja,
Could you please tell me which oil you used here??Can I use vegetable oil and then add couple of ghee spoons??
Please reply me asap.I just have 2 hrs.
Thanks Neelam
hi,
I too have a similar query like kathy, after all the cooking done including dipping in syrup and storing it, can i put it in microwave and serve hot to my guests?
Hi Seema,
Microwave would work but we suggest you do a small batch and not a huge pile. Microwave heating is very uneven and the jalebis may get piping hot in spots that can burn the tongue 🙁
Better than that would be if you can heat it in the oven or a toaster oven…they will remain crisp and it will be more even heating 🙂
Hope that helps!
Hi,
Hetal & Anuja, u guls rock , you are doing great job. Now I have sooooo many recipes to impress my family and friends. n you know the fun specially when u are newly wed ;))
Anyways, my friends are coming on weekends, and so I am planing to make Jalebis for them. Is that okay if I fry them and keep refrigerated for one day and then deep those in syrup while serving so that I can serve them warm.
Hi Kathy,
Unfortunately, the jalebi needs to be dipped in the syrup while they are still hot so that they absorb the syrup. We have not tried this but you may be able to put them in the microwave for just 10 secs – just enough to warm them up but not get them soggy. Please try it on a small batch first.
thanks a lot
jus looking forward to try ur khaman, khandvi n nan khatai recipes…:)
Hi Ronith,
We are sure you will love them as well 🙂
Enjoy!
hi there, i tried this recipe before 2 days n it turned out to be soo very gud. my hubby jus loved it. it tasted exactly like the ones frm shops. n remained as crispy as they were on the very first day i made them.
thanks a ton to u both for this wonderful n easiest recipe.
u have a new fan frm now…
thanx agn…
Hi Ronith,
Happy to hear that you and your husband enjoyed the jalebis 🙂
Thanks for your support!
hi hetal n anuja,
ur way of explaining da recipes is soo good…jus like my mom n maasi. i jus love jalebis n i’ve been tryin different recipes since i got married i.e 11/2 years but gained nothin except dissappointment.
but after reading such nice comments on ur recipe n such an easy video i wud definitely give it a try…
thanx 🙂
absolutely loooove jalebi!!
will give it a try for sure..thanks
what is the difference between instant yeast and rapid rise yeast
Hi Ash,
Instant yeast and rapid rise yeast are the same. Rapid rise and active dry yeast are different. Rapid rise (instant) yeast can be added to dry ingredients while active dry yeast has to be proofed in warm water before adding to dry ingredients.
hi ladies
when watching ur videos.looks very easy to make but when i try not comes out good.actuually i have problem with the smell of yeast.any solution? when i make jalebi and put in the syrep it becomes mushy.even its not easy to pick up from plate. whats the problem there.plz help me.may i use active dry zeast.whats the procedure for this.plz reply me.i want to try it again
Hi Harjinder,
Sorry to hear that. Did you use the corn starch? If so, the jalebis should be very crispy. The temperature of the oil might have been too high so that the outside cooked fast and the inside remained under cooked. If you use active dry yeast, you have to dissolve the yeast first in warm water and let it foam before adding the flour. However, if you are sensitive to the smell of yeast, this recipe might not be good for you. Maybe you can try the traditional recipes that require fermentation and no yeast.
Here is my story:
I tried ur recipe..i din’t have rapid rise yeast and so i used active dry yeast(soaked in warm water for 5 min and added). Then i followed the same procedure but unfortunately when i dropped the jalebis into the hot syrup, within seconds it turned very soft :(..I was disappointed.
Then i kept the batter (in bottle) in fridge for a day. The sugar syrup was left at room temp itself outside. I made jalebis the next day after directly taking out the bottle out of the fridge.. and then dropped into the syrup. finally it did not turn soft..But had problems while frying..i used mazola oil..
ouch better luck next tyme “) “) plus how do yu get smiley faces
Maybe you should try frying on medium flame so that it gets crispy inside and outside and then when u put it in syrup it wont go soft…
good luck for next time 🙂
🙂
Thanks ladies. I have not had these since being in Nepal. Although the local name there is jerry. They are amazing and can’t wait to share them with my family in England and enjoy them again!
the sugar syrup is not absorbing properly plz help me out
Hi Anu,
Maybe the syrup got cooked for too long?
hi hetal,
i wanted to know instead of corn starch what can i use to make jalebi batter.
Hi Kami,
The corn starch makes them crispy. You can leave it out but they don’t remain crispy for a long time.
HI
I made this for my Hubbys birthday and it was a super hit…
thankx so much for this one!!
Awesome Lavi! Happy belated birthday to your hubby!
DEAR HETAL,
I have tried to make jalebi today. But , again some problem has arisen-in the first time the jalebi was all right but in the second time when I tried to fry it was flat in the buttom side and puff on the upright side. Moreover in the second time it was not as smooth like the first one ,it had some bubbley texture on the outer surface . One more thing , my sugar syrup does not absorbed properly inside the jalebi. I would appreciate if you kindly tell me what I have to do in that situation?
Kind regards,
Tania.
thank you very much for your kind reply.
Tania.
Dear Helal,
I faced some difficulties when I droped my dough on the oil. As the dough is very sticky and not smooth in texture, it does not come out in regular motion when i drop it whic does not make any regular shape. What can i do in that situation? I am looking forword to your kind reply.
Kind regards,
Tania.
Hi Tania,
The dough is sticky but it should still be smooth. As you drop it in the oil, you have to maintain the circular motion and keep pressing the bottle. It will eventually form the spiral. Sometimes, the measurements of flour, water are not exact so a little more water may have been needed in your batter.
I thought rose water was used in jilebi.
Hi Hetal,
Could you plz tell me from where to buy the ketchup bottle. I am not able to find one in regular stores like Ralphs, Aldertsons, Trader Joe’s,, K-mart
you can find in dollar shops
Hi Aditi,
Like someone said, you can find them at dollar stores. Some of the stores you mentioned will probably start to carry it around spring time…when barbecue season starts.
I found one in walmart super store..like super walmart
Hi,
could u tell me 1 cup flour = 125 gns or 225
how much gm u took in this recipe…thanks
Hi Seemi,
We did not weigh the flour but typically, one cup of all purpose weighs approximately 125-150 grams. The difference is if the flour is sifted or not and how tightly you pack it in.
hello ladies.. thnk u so mcuh 4 dis recipe.. ive myself tried dis ix really awsum… cn u tell us how to make brownies.. i luv brownies… n u 2… thnk you
Hello Hetal and Anuja. Thanks for the jalebi recipe. I made jalebi on New year day potluck party. It was very yummy and crispy. In fact my jalebi was big hit in the party. All your measurements for jalebi and sugar syrup are perfect. Thanks a million again.
Hi Vipasha,
That’s great to hear! Glad everyone enjoyed the jalebis!
Hi
I used ur method to do gulab jamoon… it came out perfect.. no more mtr mix packets… by the way what can i substitute for corn starch in jilebi receipe… can i use rice flour…
hi anuja and hetal…
i made jalebis…it come very nice….they were crispy & yummy….i use regular yeast….I fermented better for 1 hour….wow….thanks……recipe..
i made spinach chicken also it came nice too….
Thank you,
And i wish both the same.
Hi, I tried Jalebi using ur method it came awesome.
A very big thanks to u.
Hi
Rohini,
That’s awesome! Happy Diwali!
hi, i made the maida batter,but it never raised after 30 mins,do not know what mistake i had done?any idea?
Hi Indhu,
Did you use Rapid Rise Yeast or Regular Yeast. Regular yeast has to be proofed in warm water before adding the flour.
hi hetal and anuja
HAPPY DEEPAVALLI to and your family…
just now made gulab jamoons… it turned out good… and looks yummy… just wanted to try jelabi… my daughter’s favourite… any substitute for corn starch.. i don’t have it…
thank u…
sujatha
I was wondering if you could intro some good green veg dishes
Is it possible for youall to make some nice Indian style biscuits as well.Much apprecciated.
I am really begining to enjoy the site & all the nice things you make, I think the latest few “Quick” ones are so nice, Making those pudas..Oh Well ! life gets sweet..I never liked going to the kitchen & now behold I just enjoy cooking & more cooking.I even sing as I cook !!! See what you guys have done !!! Thank You.
hi heetal and anuja
i made jalebi’s last weekend and it turned out perfect…hot and crispy and nice….i packed it up in an airtight container. i just found out today that the jalebi’s have gone soggy… ( soft)….what could have gone wrong with my recipe???
Hi Hetal & Anuja
I have to thank u guys a lot. i got married n i moved to US and dont know cooking….but u guys have helped me a lot….I get compliments that i cook well and am a good cook n the credit goes to u guys 🙂
I thank u guys a lot and u r doing an awesome job….
I will definitely try this one right away as i lov jalebi..
Had 1 quick question can i use baking pwd as an alternative to Rapid Rise Yeast.
Thanks in advance.
Hi Hetal & Anuja…i want to tell you about CHAM CHAM (mithai) take home made paneer ,blend it then make a long roll like long gulab jamun….now make chashni (water &sugar) put cham cham into your chashni and boil it 7 to 8 min. each side (you can add color also when you ll make the roll) garnishing with nuts or any cream …..i know i dint explain you well but i know that also you ll get it…..HAPPY DIWALI TO BOTH OF YOU AND YOUR FAMILYS
wat flour is to be used?
Hi Mini,
This recipe needs all-purpose flour (maida).
Hi Hetal and Anju,
Recipe looks gr8!! planning to try it tomorrow.
I have both All-purpose flour (got from Price chopper) and maida (from Indian store). which one should I use?
Hi Ani,
All-purpose Flour is Maida in English. You can makes lots of Jalebi now 🙂
Hi Hetal and Anuja. Thanks for the recipe. I was so excited to make jalebis , but I didn’t know what went wrong. When I made jalebi it came out nice but it was not crispy at all. After the second batch was crispy but after an hour it went soggy. Can you correct me please where I went wrong .
Thanks!
Hi Hetal and Anuja. Thanks for the recipe. I was so excited to make jalebis , but I didn’t know what went wrong. When I made jalebi it came out nice but it was not crispy at all. After the second batch was crispy but after an hour it went soggy. Can you correct me please where I went wrong .
Hi Preet,
You have to fry the jalebi at a temperature that is not too hot or not too low. If the temp is too hot, the outer coating becomes dark and the inside remains soft. They have to cook evenly.
Hello…can u plz help me out?I tried this and jalebi’s were nice and crispy but they are having taste of oil..I just wanna try again if u can correct me at which stage I went wrong?Thanks for this easy recipe and ur help.
Hi Priya,
If the oil is not hot enough, the jalebi can taste oily. This is the same with anything fried.
i meant the corn starch that is used to thicken gravey***is that what u use as corn starch…
would like to know why u don’t add baking powder ?Also is the corn starch u talking about is the thinking powder u use to add to gravies and pudding. I cooked the jellieb, the look was perfect, just a little harsh/hard when one chews it. May i ask what i am doing wrong. They crispy but yet hard when u chew it…
Hi Maddie,
We did not add baking powder because we are using yeast. Yes, corn starch is the same as the one you use for gravies. If you think the jalebi is too crispy, you can cut the amount of corn starch in half and try it.
hi,hetal and anuja i love your cooking method such like me i read anotherb jalebi rasipe which is over night fermentation method but i read this and and listen what itry this on dasera you d`nt belive there is no more for me to eat every one like this i always try only thus method jalebi thans for this
Hi Purvi,
Thanks so much for taking the time to write to us. We are so happy that you and your family enjoyed the jalebis. Next time, save some for yourself :).
Hi, Great job, home made jalebies!!!. wonderful reciepe.
tried this reciepe without corn flour as i didn’t have it. jalebies came good.but there was no hole & sugar syrup inside.May I know why?
but they were crispy & yummy.
Thanks for the so simple reciepe
Hi Hetal/Ahuja..
I have looking for some desserts i came thorugh your wbsite,its really really wonderfully,right measurements,best tips….
i’m thinking to try JALEBI,i have couple of questions in
this receipe..
1> which kind of yeast do i need to use? (i saw yeast in some american stores in bulk where we can find per LBS)
2> corn starch=corn flour? r both different?
Please clarify me…
Thank You!!
hi anuja and hetal,
you guys have one more fan.. i tried your jalebi recipe and they tasted like heaven,,they were amazing i even tried some other recipes of yours and all were great.. i really want to thank you guys for making us learn these wounderful dishes.. hats off to you both..
Thanks Hira!