Jalebi

Jalebi is a crispy, juicy, and deep-fried Indian dessert soaked in sugar syrup. This spiral-shaped delicacy is a popular festive and street food enjoyed across India, especially during celebrations like Holi and Diwali. Served hot or at room temperature, it pairs perfectly with rabri or even a glass of warm milk.

Origin Jalebi

Jalebi has its roots in the Middle East, where it was known as “Zalabiya” before making its way to India. Over time, it became an integral part of Indian cuisine, with regional variations found in different states. Today, it is a must-have during festivals, weddings, and special occasions.

What I Love About This Recipe

Jalebi is a perfect blend of crispy and syrupy textures, making every bite irresistibly delicious. The golden spirals absorb just the right amount of sugar syrup, creating a burst of sweetness with every bite. I love how the batter ferments naturally, enhancing the flavor and giving it that signature tang. Whether paired with rabri or eaten on its own, it’s always a delightful treat. Plus, the fun of piping the batter into hot oil makes it a joy to prepare at home!

Also Read : Phirni Recipe

Jalebi

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

157

kcal

Ingredients

• 1 cup all-purpose flour (maida)

• 2 tablespoons cornflour

• ½ teaspoon baking powder

• 1 tablespoon yogurt

• ¾ cup water (adjust as needed)

• 1 teaspoon lemon juice

• A pinch of saffron strands (optional, for color)

• ½ teaspoon turmeric or yellow food color (optional)

• 1 teaspoon ghee (for flavor)

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 1 teaspoon lemon juice (prevents crystallization)

Directions

• In a bowl, mix all-purpose flour, cornflour, baking powder, and yogurt.
• Gradually add water while whisking to form a smooth, thick batter.
• Add lemon juice, saffron strands, and turmeric for color. Mix well.
• Cover and let the batter ferment for at least 8-12 hours or overnight.
• In a pan, mix sugar and water, then heat over medium flame.
• Stir until the sugar dissolves, then let it simmer until it reaches a one-string consistency.
• Add cardamom powder, saffron strands, and rose water. Keep warm.
• Heat oil or ghee in a flat pan over medium heat.
• Pour the batter into a piping bag or squeeze bottle.
• Pipe spirals directly into the hot oil and fry until golden brown and crisp.
• Remove from the oil and immediately dip in warm sugar syrup for 30-40 seconds.
• Take out and place on a serving plate.
• Serve hot with rabri or enjoy as is.

Notes

• Fermentation is key for a slightly tangy taste and crispy texture.
• The batter should be thick enough to hold its shape when piped.
• Keep the sugar syrup warm but not too hot while dipping the jalebis.