Crispy Homemade Jalebi – A Golden Indian Delight!
Jalebi
Homemade Jalebi: Crispy Outside, Juicy Inside
Crisp, golden, and coiled Jalebi is loved by all of us. You will be surprised to know that Jalebi is not Indian but a West Asian or a Persian import. Jalebi did not originate in India but is a version of west Asian 'Zolabiya' or 'Zalabiya'. It was introduced to India by Persian traders and artisans during medieval times. The dessert is derived from ‘Zalabiya’, a sweet first mentioned in the 13th century by writer Muhammad bin Hasan al-Baghdadi in his cookbook Kitab-al-Tabeekh. Over time, Zalabiya evolved in India into the Jalebi we know and love today.
Making homemade Jalebis is an art that fills kitchen with the sweet aroma of tradition. Golden, crisp and perfectly coiled, these Jalebis are soaked in sugar syrup, delivering a burst of sweetness with every bite.
Homemade Crispy Jalebi Recipe
Make crispy, golden Jalebis at home! Deep-fried, coiled and soaked in sugar syrup, this traditional Indian dessert is perfect for festivals, breakfast or special occasions.
Today I am going to share the recipe of Jalebi, a dessert that brings joy to all ages. Let’s bring this age-old treat from history straight to your home! Sharing traditional method of making Jalebis at home easily.
🛒Ingredients
✨ Refined flour (maida) – 1 cup
🥛 Yogurt – ½ cup
💧 Water – as needed to make a pouring consistency
🌼 Yellow/Saffron food color – a pinch
🍊 For the Sugar Syrup
🍬 Sugar – 3 cups
💧 Water – 2 cups
🥄 Milk – 1 tablespoon
🌸 Saffron strands (Kesar) – a few strands
🥘 For Frying
🧈 Ghee – as needed for deep frying
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Batter
Whisk together maida, yogurt and water to form a smooth, pouring consistency batter.
Cover and keep in a warm place to ferment for 20–24 hours.
Whisk together maida, yogurt and water to form a smooth, pouring consistency batter.
Cover and keep in a warm place to ferment for 20–24 hours.
Step 2: Beat & Color
After fermentation, beat the batter for 10–12 minutes.
Mix in food color for that signature golden-orange hue.
After fermentation, beat the batter for 10–12 minutes.
Mix in food color for that signature golden-orange hue.
Step 3: Make Sugar Syrup (Chashni)
In a pan, combine sugar and 2 cups water. Stir continuously until sugar dissolves.
Add milk; when scum rises to the top, collect it with a ladle and discard it.
Add saffron and cook, stirring continuously, until the syrup reaches one-string consistency. Keep the sugar syrup warm. Ek Taar Ki Chashni is required for Jalebi.
In a pan, combine sugar and 2 cups water. Stir continuously until sugar dissolves.
Add milk; when scum rises to the top, collect it with a ladle and discard it.
Add saffron and cook, stirring continuously, until the syrup reaches one-string consistency. Keep the sugar syrup warm. Ek Taar Ki Chashni is required for Jalebi.
Step 4: Fry the Jalebis
- Heat ghee in a kadai on medium flame.
- Pour the batter into a muslin cloth potli or a sauce bottle for easy coiling. Squeeze to form concentric circles in hot ghee.
- Using Muslin Cloth: Pour some batter onto a Muslin cloth and make a tight potli. Squeeze round spirals into the hot ghee. For this the muslin cloth filled with the batter is squeezed with adequate pressure from top to make concentric circles from inside to out.
- Using Sauce Bottle:To make Jalebis easily you can use sauce bottle available in market. Fill the batter into it and squeeze to make concentric circles from inside to out.
- Fry until golden and crisp. Drain excess ghee on a perforated sieve.
Step 5: Soak in Syrup
Soak the fried Jalebis in warm sugar syrup for 2–3 minutes.
Tip: The syrup should not be hot, or the Jalebis may turn soft.
- Once the Jalebis soak the sugar syrup well, remove from sugar syrup and serve hot.
Soak the fried Jalebis in warm sugar syrup for 2–3 minutes.
Tip: The syrup should not be hot, or the Jalebis may turn soft.
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| Crispy Jalebis |
🍴 Serving Ideas for Jalebi
Jalebi is a versatile Indian sweet that pairs beautifully with many accompaniments. Whether as a festive treat or a cozy comfort food, here are some classic and irresistible ways to enjoy it:
🍮 With Rabdi or Curd (North India) – A dollop of creamy rabdi or fresh curd makes Jalebi even richer and indulgent.
🥟 With Samosas – A favorite street-style pairing, Jalebi with samosas brings the perfect balance of spicy and sweet.
🥛 With Milk – In many Indian homes, a glass of warm milk with crunchy hot Jalebis is a comforting breakfast meal.
🥗 Jalebi-Fafda (Gujarat Special) – The legendary Gujarati combo of crispy fafda and syrupy jalebi is loved by all.
🔥 Hot or Cold – Jalebis can be enjoyed both warm and cold, though nothing beats the crisp bite of freshly made hot Jalebis.
🥛💛 Doodh Jalebi (Winter Delight) – Once the Jalebi cools down, pair it with a glass of warm milk for the classic Doodh Jalebi. This soothing combination is not only comforting but also an all-time winter favorite.
🍴 Recipe Notes & Tips For Jalebi
Fermentation time may vary slightly depending on your kitchen temperature—warmer kitchens speed up the process.
-
Jalebi can be served warm or cold, though hot Jalebis are irresistibly crisp and extra delightful.
-
If Jalebis turn soft, reheat/microwave them for a few seconds to bring back their crispness.
-
Always fry on medium heat; too hot oil will brown the Jalebis quickly without cooking inside, while too low heat will make them soggy.
-
For best results, use a heavy-bottomed pan for frying to maintain even heat.
Prepare Ek Taar Ki Chashni (one-string consistency sugar syrup). To check this, take a drop of the hot syrup between your thumb and forefinger, then gently pull them apart. If a single thin thread forms without breaking, your syrup is ready.
-
The sugar syrup should be warm (not too hot, not cold) when dipping Jalebis, so that they soak perfectly.
-
Leftover Jalebis can be stored in an airtight container for a day or two—reheat slightly before serving for the fresh taste.
-
When Jalebi cools down, you can enjoy it with warm milk as Doodh-Jalebi, a traditional and tasty combination.
Fermentation time may vary slightly depending on your kitchen temperature—warmer kitchens speed up the process.
Jalebi can be served warm or cold, though hot Jalebis are irresistibly crisp and extra delightful.
If Jalebis turn soft, reheat/microwave them for a few seconds to bring back their crispness.
Always fry on medium heat; too hot oil will brown the Jalebis quickly without cooking inside, while too low heat will make them soggy.
For best results, use a heavy-bottomed pan for frying to maintain even heat.
Prepare Ek Taar Ki Chashni (one-string consistency sugar syrup). To check this, take a drop of the hot syrup between your thumb and forefinger, then gently pull them apart. If a single thin thread forms without breaking, your syrup is ready.
The sugar syrup should be warm (not too hot, not cold) when dipping Jalebis, so that they soak perfectly.
Leftover Jalebis can be stored in an airtight container for a day or two—reheat slightly before serving for the fresh taste.
When Jalebi cools down, you can enjoy it with warm milk as Doodh-Jalebi, a traditional and tasty combination.
🕒 Cooking Time
Batter Fermentation: 20–24 hours
Preparation & Frying, Making Sugar Syrup: 50–55 minutes
Total Time: ~24 hours 55 minutes (including fermentation)
Batter Fermentation: 20–24 hours
Preparation & Frying, Making Sugar Syrup: 50–55 minutes
Total Time: ~24 hours 55 minutes (including fermentation)
🥘 Type of Dish
Indian Dessert / Sweet
Deep-fried, Syrup-soaked
Indian Dessert / Sweet
Deep-fried, Syrup-soaked
👩👩👧👦 Serving Size
Makes approx. 20-25 medium-sized Jalebis (depending on size of coils)
💬 Share Your Thoughts!
Makes approx. 20-25 medium-sized Jalebis (depending on size of coils)
✨ Experience the joy of making crispy, golden Jalebis at home. Each coil tells a story of history, tradition and timeless sweetness!
💬 Share your feedback in the comments. Like, share and spread the sweetness!
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Happy Cooking! 😊👩🍳
Thanks for stopping by! 🌸
Nicely explained Homemade Jalebi recipe!👌👌👏👏
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