🍯 Jalebi Recipe – Crispy, Juicy, and Sweet!

📜 Description:

Jalebi is a classic Indian dessert made by deep-frying a fermented batter into spiral shapes, which are then soaked in sugar syrup. Golden, crispy on the outside, and juicy inside – it’s a favorite at festivals, weddings, and street stalls.

This recipe gives you perfect homemade jalebis without yeast, using simple ingredients.

📝 Ingredients For Jalebi Recipe – Crispy, Juicy, and Sweet!

For the Jalebi Batter:

• 1 cup all-purpose flour (maida)

• 2 tbsp cornflour (for crispiness)

• 2 tbsp plain yogurt (curd)

• A pinch of baking soda (or 1/4 tsp Eno)

• 3/4 cup water (adjust as needed)

• A few saffron strands or yellow/orange food color (optional)

• 1/4 tsp turmeric (optional, for color)

For the Sugar Syrup:

• 1 cup sugar

• 1/2 cup water

• 4–5 cardamom pods or 1/4 tsp cardamom powder

• 1/2 tsp lemon juice (prevents crystallization)

• A few saffron strands (optional)

For Frying:

• Ghee or oil (for frying; ghee gives better flavor)

🍳 Instructions

Step 1: Prepare the Batter

1. In a mixing bowl, combine flour, cornflour, turmeric/food color, and yogurt.

2. Gradually add water to make a lump-free, smooth batter.

3. Add a pinch of baking soda or Eno just before frying (if fermenting is skipped).

4. Cover and rest the batter for 6–12 hours (for natural fermentation) in a warm place, or 15 minutes if using Eno.

Step 2: Make the Sugar Syrup

1. In a pan, add sugar and water. Heat until sugar dissolves.

2. Add cardamom and saffron. Boil until you get a one-string consistency (take syrup between two fingers—it should form a thin string).

3. Add lemon juice to prevent crystallization. Keep syrup warm (not boiling) while frying jalebis.

Step 3: Fry Jalebis

1. Pour the batter into a piping bag, squeeze bottle, or cloth with a small hole.

2. Heat ghee/oil in a flat pan. Keep on medium heat.

3. Pipe spirals of batter directly into the hot oil.

4. Fry until golden and crispy on both sides (don’t burn).

5. Immediately transfer fried jalebis to the warm sugar syrup. Soak for 30 seconds to 1 minute.

6. Remove and serve hot or at room temperature.

📌 Notes

• Fermentation gives jalebis a slight tang and improves texture. Use Eno/baking soda if short on time.

• Sugar syrup should be warm, not hot, when adding jalebis, or they’ll turn soggy.

• Use a squeeze bottle for best shape control.

💡 Tips

• Don’t over-ferment the batter – it may become too runny.

• Fry on medium heat—high heat can brown them quickly without cooking through.

• If jalebis aren’t crispy, increase cornflour or check oil temperature.

• You can reheat jalebis in a microwave or oven for a few seconds.

🍽️ Servings

Makes about 15–20 jalebis
Serving size: 2–3 pieces per person
Serves: 4–6 people

🔍 Nutritional Information (Per 2 Jalebis – approx.)

Note: Values may vary based on exact ingredients and size.

🌿 Health Benefits & Considerations

✅ Benefits:

• Quick energy source due to high sugar content.

• Great for festive indulgence and mood-lifting.

• Made without preservatives or artificial additives at home.

⚠️ Considerations:

• High in sugar and calories – best enjoyed occasionally.

• Not suitable for diabetics or low-carb diets.

• Deep-fried – can be heavy on digestion.

❓ Q&A Section

Q1: Can I make Jalebi without fermentation?

Yes, add 1/4 tsp Eno or baking soda just before frying. However, fermented batter gives better flavor and texture.

Q2: Can I make it gluten-free?

Yes, try using gluten-free all-purpose flour blends. But texture may slightly vary.

Q3: Can I bake or air-fry jalebis?

Jalebis are traditionally deep-fried for crispiness. Baking or air frying won’t give the same texture, but it’s possible to experiment.

Q4: How long can I store jalebi?

Store at room temperature for 1 day, or refrigerate for up to 3–4 days. Reheat before serving.

Q5: Can I make sugar-free jalebi?

Yes, use sugar substitutes like erythritol for syrup, but flavor and texture might change.