Jalebi – Indian Dessert

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


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


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.

Print Friendly, PDF & Email

0 thoughts on “Jalebi – Indian Dessert

  1. hi Anuja and Hetal !!

    you guys are simply amazing ! I used your Jalebi recipe twice and they came out perfectly both times !! thank you guys for posting such easy recipes !!

    I have also tried the Paneer Pinwheel those came out very good !

    You are doing awesome job 🙂 I am a big fan !

  2. Hi Hetal and Anuja,
    I tried the jelebi in the morning and it turned out okay. They became like fritters more than they became like jelibi. It was great in taste and I made the syrup with a sweetener and sugar. Maybe next time I should get a bottle instead of using a zipper bag for the thinner jelebi 😉

  3. Hi!,
    i had already commented, I said that I was 13 years old and all…but now i am 14! I would like to know how to make light corn syrup for making candied apples could you guys show how to make candied apples or atleast show how to make light corn syrup? please reply. !!ASAP!!

    1. Hi Gauri,

      Corn syrup is not a common ingredient in our kitchen so we never really thought about making it at home. Sorry.

  4. hello girls lovely recipe
    the first time i tried this recipe it didn’t work out but then when i gave it a second go and added a little bit more water it turned out a lot better. i guess it works out differently with everyone…

  5. Wow this was just great… 🙂
    Are you girls going to show how to make a chocolate cake and how to frost it with chocolate butter cream?

    1. Hi Nair,

      No, rapid rise yeast can be mixed into dry ingredients but active dry yeast has to be proofed in warm water before mixing into dry ingredients. Also, you can skip the double rising with rapid rise yeast.

  6. Hi Hetal and Anuja~~
    Thanks for posting this great recipe, I’ve tried to make it couples of time, my family just love it!
    And I have a small question that usually in India, how they sell jilebi, well, I know it by weight, so example for 600g jilebi how much RS ?
    Pleae reply~~~thank you!

  7. hi guys
    this one also came out fantastic like all other recipes of urs…i’m a sikh n we had a religious ceremony at home.I made these as a desert for the ‘langar’…bt instead of serving them by themselves I made an addition,,i poured on top of them ras malai’s milk sauce which is shown in ur ras malai recipe,,,bt i kept the sugar level in the milk sauce a bit lesser than shown so that with the sweet jalebis in it doesn’t become too sweet,,,chilled rabri[MILK SAUCE] with hot jalebis,,,yuummmm,,,everyone was so happy n surprised as well coz they thought that i hav done a very tough job making the jalebis bt they dn know that everything is easy with supergirls Hetal n Anuja..
    luv ya

  8. Hello, when frying the jalebi batter, it’s doesn’t stay together.. it instantly breaks apart. The oil was is medium heat as well. Has this got to do with the fact that the batter didnt ferment too well?
    Also my batter dried up a bit after fermentation(may be because i put it in a pre heated oven and the heat caused it?). Hence I added some water to the batter just before frying after which the batter broke in the oil.

  9. hi girls – thanks for showing the receipe for that wonderful tasty jalebi – i made some today from some other webside receipe and it turned out a disaster…. now im gona try yours – and im sure your will turn out just perfect….thanks for all the tips.. cheers.

  10. Hi Hetal and Anuja,
    I am very thankful to both of you for all the wonderful recipes and tips along with the videos. You have made our lives much easier. I really appreciate all the efforts you put on the videos.
    Coming back to jalebis..I tried making them yesterday and the problem i faced was the jalebis didnt absorb much of the sugar syrup. They turned out crispy but not juicy. Where did I go wrong? But still I loved it. Please answer so that I can rectify my mistake.

  11. So today i tried this recipe it was a big hit…all thanks to u girls thanks a lot !!!!
    But i tried it without yogurt and it was just perfect…
    i was surprised because yogurt looks like the main ingredient anyways thanks again…!!!

  12. Thx sooo much 4 the recipe i have 1 question though…
    if u dont have corn starch then can you use custard powder??
    pls reply…
    thank you 🙂

  13. Hello Ms.Hetal and Ms. Anuja I was wandering if Icould use some Corn flour (makee ka atta) instead of corn starch?
    If not is there any certain brand I can use for Corn flour and corn starch.
    Or to make it simple, can you tell me what type of corn starch you used.

    1. Hi Sanower,

      You cannot use the actual corn flour (flour made by grinding dry corn). It is different than corn starch which is pure white in color and soft to the touch. In some places, corn starch is referred to as ‘corn flour’. You can use any brand, it is all the same.

      1. Thank you so much!
        I tried it with the corn flour and the Jalebi would just fall apart in the oil.
        But now i am going to use corn starch!
        I am so exited!

    1. Hi Monica,

      We have not tried this recipe with baking soda. If you change one ingredient, it sometimes does not work with the rest of the recipe. I know some ppl leave the mixture overnight to ferment.

  14. I could hear that crisp in when you made it… Yuummm!!! its been like years here since I had it.

    My dad used to bring over, samosa & Jalebi from nearby sweet shops, and the sunday began 😉

    Love you girls, and ofcourse your recipes!!!

    Its a treat to watch them, as much to make them… My mom is soo amazed, she keeps saying, “maine to kabhi ye banaya nai, tune kahan se sikha”!!! I honestly never cooked before my marriage, and here I am cooking; “til-sankri”, egg-paratha, and what not!!


  15. Hey,
    U both are rocking…Your videos are very helpful,specially for beginner like me.
    I tried jalebis ,at first attmpt they were fine ,bt as i didnt use corn starch they were’nt crispy.at second attempt they become like rubber..I didnt understand what is the reason behind it!! is it not fermented well…
    thank you!!

    1. Hi Pranita,

      Corn starch is what makes them crispy. Also, the batter should be fermented well. Maybe you can keep it in a warm place for a little longer.

  16. If I make this at night and bring it to my school the next day, will it still taste good. The class that would be eating these would be during my last period so around 1 in the afternoon.

  17. Hey,
    Just made this for our wedding anniversary today:) It came out well..
    thanks for all the wonderful recipes..
    but just a friendly note, the 3/4 th cup water wasn’t enough to get the particular batter consistency.

    Thanks Anyways!!
    Keep going Awesome!

    1. Hi Ashwini,

      Happy belated anniversary! The 3/4 cup worked fine for us but sometimes, the quality or age of the flour may affect how much moisture is needed.

  18. hi hetal and anuja…
    Great work.. I am just a beginner in cooking and very slow too..could u please tel me if it is okay to make the batter beforehand and store it in the fridge before frying. If so how many days can the batter stay in the fridge for giving good results

    1. Hi Reena,

      Honestly, we have not tried pre-making the batter. The only problem with yeasty batter is that it keeps “growing”. If you make it a day ahead, it will probably be too fermented and the flavor of the jalebi will be altered.


  20. i just love u guys wer do u live in which country???? becoz i would love to meet u both i am just 13 years old but i live on ur recipes for desserts i make them a lot
    and thanks for the rasgulla recipe and the rasmallai and the cocunut burfi recipe it was great and thanks for the ever helping tip while making the rasgullas one of u said that u can put the paneer in the food processer and turn it a few times so it helpes in faster hand kneading ones again i <3 u guys!!!!!!!!!hope u reply!!.

  21. Hi Hetal and Anuja,

    I just wanted to Thank you both from bottom of my heaart for this wonderful and perfect Jilebi recipe. I tried it for the first time yesterday for my husbands birthday and Diwali. They came out very very good, very crispy, juicy and perfect. Thank you both for making my day and for all your hard work. Keep up the good work.

  22. Hello Hetal & Anuja,

    My name is Rashmi & writing from Toronto since last couple of months I’ve been hooked on to your website and believe it or not I can’t even think of going to any other website ( not even checking my emails).

    That’s how much I like your website, it has so much info(audio & visual) that any one who does not know how to cook will definitely learn to cook and enjoy cooking. I personally appreciate and admire your efforts.

    After going thru and trying your various recipes I can proudly say from a beginner cook I’ve graduated to an intermediate cook as of now. Hoping that in the near future I may become an advanced level cook.

    Recently I’ve noticed that I’m not able to view videos on your home page. Could you please let me know is there something wrong on my side, if yes what would be the solution.

    Awaiting your quick response.
    Keep up the good job.

    Thanks & Regards,

    1. Hi Rashmi,

      Thanks so much for your kind words! We have not seen or heard of your problem from anyone else so it must be on your side. Maybe you can use another browser, refresh the one you are using, or reboot your computer.

    1. Hi Safeeka,

      Rapid rise yeast allows you to skip the step of letting dough rise, then punching it down again and letting it rise for the second time. Only one rise is needed. Also, you can add rapid rise yeast without letting it proof (mixing in warm water and waiting for 5-10 mins). It can be added to the dry ingredients.

  23. I made it. Followed your recipe to a T. My jelebi was so good that hubby ate a quarter of the whole batch. And that’s a lot. It really does make lots of jelebis so I’m going to share with neighbors. Thanks. I love your recipes.

  24. Hi

    I tried the jalebi recipe and followed all your instructions. It turned out crispy and nice but it had a lil ‘yeasty’ flavour. How could I avoid that flavour? I did use rapid yeast and allowed it to ferment for 30 mins.What could I alter to avoid the yesty flavour in future. Tks

  25. Hi, I have been told that jalebi got short life in terms of its crispiness. If i make it over night by morning it will be soggy. I have a picnic on this sunday and i ahve to make jaliebi for that it is on sun morn. how can i keep my jalebi crispy. i have to pck them in small containers so that kids can take with them if not able to finish. Kindly guide.


    1. Hi Shalini,

      Without saying, jalebi taste best (texture wise) when they are hot from the stove. Our recipe has corn starch in it that gives it extra crispiness but it still will not be as crispy as fresh. If you do make it ahead, you have to be sure that the jalebi are completely cooled before putting them in containers.

      1. Thank you so much. this is helpful. May be i will get up really early and make it that way may be they will stay crisp. Thanks again. I really appreciate.


  26. Love u guys u guys doing a great job …i was not good cook but after seeing ur website i have learnt a lot of cooking from u guys and my husbands really loves everything i make from ur recipe

    1. Hi Pooja,

      Yes, there are recipes out there for jalebis without yeast. Some people use yogurt and leave the batter to ferment overnight. Sorry, we don’t have an exact recipe for that.

  27. You guys are torturing me by eating these jalebies in front of me. Anyway great great recipe. Just a quick question… can I mske this recipe with half the quantities because we are only two persons(me and my husband) to eat. And, if we can, what are some other changes I should make? Please let me know ASAP.

    1. We would not recommend making half quantity for this recipe because halving the syrup might make it hard to dip the jalebis. Don’t worry…we suspect you won’t have a hard time finishing them ;).

  28. Hi Ladies,

    The recipe is so easy… n i tried it today… the taste n d texture turned out really great… But then after about half hour of cooling, the jalebis turned soggy… If u could suggest something so that i can avoid this…????
    Besides, u guys really rock!!!
    Keep up the great work…
    Happy Cooking.. 🙂

    1. Hi Shraddha,

      Usually, the corn starch makes the jalebi hold up and stay crispy. Sometimes, it the jalebi is not fried at the proper temperature (oil is too hot), the outside gets crisp while the inside remains soft.

  29. i just tried the jalebi recipe yesterday and it turned up to be such a delicious one.. Thank you so much for your recipe.. and now, i’m planning to try every single recipe on your website.. You guys rock! =)

  30. heyy anuja n hetal..
    i really appreciate ur good work…. keep dis up…
    n these jalebis look really yummy….can’t wait to try it
    can u make a lava cupcake n easy pan pizza for me…so that i could easily try it out..
    thanks n best of luck …and best wishes from my side 4 ur program…
    mini verma

  31. Hello:). I am greek and i tried jalebi once, i loved it. I will try to make it at home :). In the video, you said something that we can put in the frying oil. What is it? Thank you 🙂

  32. Hi ladies, I made jalebi today…. It turned out so delicious… Everyone was so impressed… 🙂 all the credit goes to two beautiful hard working ladies… Thank you so much… 🙂

  33. heey hetal and anuja,
    ii love yu guys
    im 12 at da moment and i will be 13 dis year ive loved cooking scince i was 8
    i really like dis recipe do u thunk yu guys could make kaja sori if my spelling is wrong
    meee and mi mum will alwayzz watch yur recipes even if theyre da same 1

    thanx guyzz!!!!

    1. Hi Madhuri,

      It is wonderful to see young people taking an active interest in cooking! 🙂

      We are not familiar with kaja sori…sorry.

      1. thats ok.
        and thankyou
        i was watching yur bloopers the other day and i loved it
        i also told alot of mi familys bout yur recipes i have got sum people watching yur recipes
        ,i hope yu both have a wonderful tyme with yur familiz and friends and animals and happy dipawalli in a looooooooong advance

  34. Hi Hetal and Anuja,
    I am only 14 and love cooking but have not tried many dishes. SO I started trying your recipes and I love them. They are wonderful. I try at least 5 of your recipes in a week. Thank you guys so much !!!!!!!!

    1. Hi Anjana,

      How cool! We love to hear about young people taking an active interest in cooking. It is something that you can take with you throughout your entire life. Good luck!

  35. Hi Guys,

    All your receipes are awesome. I keep trying them and they are always a success. I would like to know if I can use Dry Active Yeast for Jalebis. Please let me know.

    Thanking in advance.

    Best Regards,

    1. Hi Ashwini,

      Regular yeast (Dry Active) can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour.

  36. Hetal/Anuja,
    Thanks a lot for this superb recipe. my hubby loves to have hot jalebi and i’ve been looking for the recipe.But the only thing is i could only make 20 jalebis out of the qnty. if i want to make double what’d be the qnty for yeast?

    So far i tried 3 of ur recipes and all came out yummy.

    U guys r doing a great job. Thanks again.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.