Jalebi Recipe (Authentic Jalebi)
Tarla Dalal
• Updated : Jan 20, 2026
If you’ve ever wondered how to recreate that irresistible sweet-shop flavor at home, this jalebi recipe is exactly what you need. Made with simple pantry ingredients, this authentic jalebi delivers the same crisp edges, juicy center, and golden color you love from your favorite mithaiwala. What makes it special is that it gives you true halwai style jalebi results without complicated steps or hard-to-find ingredients. Perfect for festivals, celebrations, or indulgent weekends, this method helps you master homemade crispy jalebi without curd and yeast, making it quicker and more reliable for home cooks. Once you try this recipe, you’ll realize that making perfectly spiraled, crunchy-yet-syrupy jalebis at home is not only possible but incredibly satisfying—and sure to impress family and guests alike.
Table of Content
About Jalebi
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Ingredients
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Methods
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What is jalebi made of?
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How to make batter for jalebi
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How to make sugar syrup
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How to make jalebi
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FAQs
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Related Jalebi Recipe
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Tips for Jalebi Recipe
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Nutrient values
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Jalebi recipe is a traditional Indian mithai made and served during festivals and weddings.
Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you jalebi fans, here is a tasty version of halwai style jalebis without the use of curd or yeast.
This famous homemade crispy jalebi without curd and yeast features on a Gujarati breakfast, especially on Sunday mornings. For breakfast the combo of Jalebi with Ganthias and Masala Chai Or Masala Tea and for dessert the combo of Jalebi with Rabdi is irresistible.
In North India, jalebi with curds is a beloved winter breakfast because it provides instant energy and warmth during cold mornings. Freshly fried jalebi is rich in carbohydrates and natural sugars, which help keep the body active in low temperatures. When paired with chilled yet probiotic-rich curds, the combination balances heat and digestion, making it easier on the stomach. During winter, digestion is stronger, so this sweet-and-dairy meal is well tolerated. Traditionally, this breakfast was affordable, filling, and easily available at local sweet shops, which is why it became a popular daily habit across North India.
Tips to make jalebi: 1. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 2. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. 3. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Fermenting Time
8 hours
Total Time
30 Mins
Makes
50 jalebis
Ingredients
For Jalebi
- 1 1/2 cups plain flour (maida)
- 1 tbsp besan (Bengal gram flour)
- 1/2 tsp citric acid (nimbu ka phool)
- 1/4 tsp saffron (kesar) strands
- oil or ghee for deep frying
For Sugar Syrup
- 2 cups sugar
- 1/8 tsp cardamom (elaichi) powder
For The Garnish
Method
For jalebi
- To make jalebi, combine the citric acid and 1 1/4 cups of warm water in a bowl and mix well.
- Add the plain flour, besan into the citric acid-warm water mixture and mix very well using your hands for 2 to 3 minutes.
- Cover it with a lid and keep aside to ferment in a warm place for 6 to 8 hours.
- Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
- Once fermented, add half of the saffron water mixture in the batter and mix very well.
For the sugar syrup
- 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.
- Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
How to proceed
- Heat oil or ghee in a broad non-stick pan till it's very hot.
- Put a piping bag inside a glass, pour half of the batter into it and cut the tip.
- 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.
- Immediately put the jalebis in the sugar syrup for 1 minute.
- Remove them on plate, sprinkle little almond and pista slivers over the jalebis.
- Repeat steps 1 to 5 to make more jalebis using remaining batter.
- Serve the jalebis immediately.
Jalebi Recipe (Authentic Jalebi) Video by Tarla Dalal
Jalebi recipe with step by step photos
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See the below image of list of ingredients for making jalebi.
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To make jalebi, In a small bowl, add 1/4 tsp of citric acid (nimbu ka phool). Citric acid helps create an acidic environment that aids the fermentation process of the batter. This fermentation makes the jalebis lighter and crispier.
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Add 1 1/4 cups warm water in a bowl.
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Mix well.
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Add 1½ cups of plain flour (maida). Plain flour forms the base of the batter, giving jalebis their structure and body.
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Add 1 tbsp besan (bengal gram flour). Besan has a naturally yellowish hue, which contributes to the golden color of jalebis. It also helps bind the ingredients together in the batter.
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Mix very well using your hands for 2 to 3 minutes. Even mixing ensures a smooth batter without any lumps. Lumps can cause uneven cooking and affect the final texture of the jalebi. A smooth batter flows easily, allowing you to create the classic jalebi spirals.
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Cover it with a lid and keep aside to ferment in a warm place for 6 to 8 hours. The main benefit of fermentation is the development of a slightly tangy or sour flavor in the jalebi. This adds another dimension of taste to the sweet treat.
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Meanwhile, in a small bowl, add 1/4 tsp saffron.
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Add 1 tsp hot water.
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Mix well and keep aside.
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Once fermented, add half of the saffron water mixture in the batter.
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Mix very well.
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In a deep non-stick pan, add 2 cups of sugar. Sugar dissolves in the water, creating a concentrated sugar solution that coats the jalebis and provides the intense sweetness that jalebis are known for.
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Add 1 1/3 cup of water.
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Mix well and cook on a high flame for 7 minutes.
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Add cardamom (elaichi) powder.
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Add half of the saffron-water mixture into the sugar syrup.
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Mix well. Keep aside.
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Heat oil or ghee in a broad non-stick pan till it's very hot.
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Put a piping bag inside a glass.
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Pour half of the batter into it and cut the tip.
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Start piping the swirls of the batter into the hot oil or ghee to form coil shaped jalebis.
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Turning them over midway using tongs. Do not deep-fry too many at a time.
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Cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides.
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Immediately put the jalebis in the sugar syrup for 1 minute.
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Remove them on plate. Serve homemade crispy Jalebi immediately garnish with almond slivers, pista slivers and rose petals.
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- What is this jalebi recipe about?
It’s a classic authentic Indian jalebi recipe crispy, sweet, spiral-shaped, traditionally made and served at festivals, breakfast combos, or as a dessert. - What ingredients are needed for the jalebi batter?
You need plain flour (maida), besan (bengal gram flour), citric acid, saffron strands, and water. - Is there any fermentation involved?
Yes the jalebi batter is covered and left to ferment for about 6–8 hours, which gives a light, slightly tangy flavor and crisp texture. - How is the sugar syrup made?
Sugar is dissolved in water, then cooked with cardamom and saffron-water mixture until it reaches the right consistency for soaking jalebis. - How do I shape the jalebis?
Pour the fermented batter into a piping bag, then pipe spiral shapes directly into hot oil or ghee for frying. - What fat should I use for frying?
You can use oil or ghee both work, though ghee gives a richer flavor typical of Indian mithai. - How long do I soak fried jalebis in syrup?
Jalebis are dipped immediately after frying for a brief period (about 1–2 minutes) so they soak up syrup but don’t turn soggy. - Do I need special tools to make the shape?
A piping bag or a squeeze bottle with a small nozzle works best for forming the classic coil shapes. - Can I add nuts or garnishes?
Yes the recipe suggests garnishing with almond slivers, pistachio slivers, or even rose petals after soaking. - How many jalebis does the recipe make?
The recipe yields approximately 50 jalebis, depending on size.
If you liked this Jalebi Recipe then also check out other recipes like:
1. Optimal Batter Consistency
Make sure your batter is thick but flowing not too thin or too thick. A good consistency helps you pipe neat spirals and ensures crisp texture when fried.
2. Ferment for Flavor & Texture
Allow the batter to ferment in a warm place (6–8 hours as per the recipe) to develop a slight tang and light texture. Proper fermentation gives the jalebi a better bite and deeper flavor.
3. Perfect Sugar Syrup Consistency
Cook your sugar syrup to one-thread consistency test this by pulling a little syrup between thumb and forefinger until a single thread forms. This helps the nuts stick and balances sweetness without it being too runny or overly syrupy.
4. Monitor Sugar Syrup Temperature
Keep the sugar syrup warm but not too hot when soaking the jalebis; too hot can make them limp, while too cold prevents proper absorption.
5. Heat the Oil/Ghee Properly
Make sure oil/ghee is hot enough before piping this allows jalebis to cook quickly and turn crispy rather than absorb too much oil and become greasy.
6. Don’t Overcrowd the Pan
Fry jalebis in small batches so the oil temperature stays stable and each piece cooks evenly and turns golden brown.
7. Quick Syrup Soak
After frying, immerse jalebis briefly (about 1–2 minutes) in the warm sugar syrup — enough to absorb sweetness but not so long that they become soggy.
8. Garnish for Extra Appeal
Sprinkle almond and pistachio slivers (and even rose petals) after soaking to add aroma, texture, and visual appeal.
Nutrient values (Abbrv)per plate
| Energy | 66 Calories |
| Protein | 0.5 g |
| Carbohydrates | 10.4 g |
| Fiber | 0.0 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Jalebi
The Nutrient info is complete
Priyanka shah
Oct. 31, 2020, 11:31 p.m.
What if we don?t have critic or lemon Phool
Tarla Dalal
Oct. 31, 2020, 11:31 p.m.
Hi, you can add 2 tbsp of sour curd to the batter.
Dhara Heble
Sept. 18, 2020, 12:45 p.m.
very nice
Tarla Dalal
Sept. 18, 2020, 12:45 p.m.
Dhara, thanks for the feedback.
vidyuti
Nov. 6, 2016, 1:43 p.m.
never knew making jalebi at home is so easy! will surely try it soon :)
Normal User 123
Oct. 22, 2016, 4:46 p.m.
Col Alok Goel
June 15, 2016, 11:30 a.m.
Sugar and fat are important nutrition and should be taken in limited quantity. Instead of Halwa i recommend ???, or paysam. Because my research on taste revealed that Say for 100g Halwa Vs Kheer, kheer requires 1/10 or less of sugar and ghee. Stay healthy.
Jalebi@jaleba.com
May 13, 2015, 3:20 p.m.
Jalebi is good but ocassionaly
