October 16, 2017

** This was my first attempt at making jalebi and I didn’t quite get the shape right.


One of my favourite Indian desserts, tastes best when eaten with chilled milk – also a festive dessert for me, given as “prashad” on Lakshmi Pooja (Diwali) day in our home. Jalebi traditionally makes for a great breakfast option, with milk or yoghurt, even poha.

Jalebi with rabri or phirni is another traditional Indian dessert combination.



Makes: 30 – 35 jalebis

Time taken

Prep: 5 minutes

Fermentation: 3 – 4 hours

Cooking: 45 - 60 minutes (depending on the number of batches being fried. Smaller pan = more batches = more time)


Ingredients to make Jalebi



1 cup all-purpose flour / maida

½ cup yoghurt

¼ tsp salt

A few strands of saffron

Water as required to make a thick batter (thicker than pancake batter)

½ tsp baking soda


Sugar syrup

2 cups sugar

1 cup water


Ghee for frying


Method of making Jalebi


Mix all the above ingredients, except baking soda, to make a thick batter – consistency slightly thicker than pancake batter. Keep aside for 3 – 4 hours allowing it to lightly ferment.


Once you’re ready to fry the jalebis, start heating enough ghee (to cover approx. 1 inch of the pan) in a shallow frying pan on medium low flame – I prefer a flat bottom frying pan.


While the ghee is heating, prepare the sugar syrup. Boil the sugar & water to a one-thread consistency. Add saffron and keep the syrup aside and cool slightly – we need a moderately warm sugar syrup to dip the jalebis in. If your sugar syrup is too hot, it will soften the jalebi while if your sugar syrup is too cold, the jalebi will not soak well.


Add baking soda to the batter, mix well and pour the batter in to a piping bag or a squeezy bottle. Start piping round jalebis and cross the circle so the jalebi holds shape.


Fry on medium flame till very slightly coloured – approx. 3 – 4 minutes and immediately dip the jalebis in the sugar syrup for around 15 seconds.


Let the excess sugar syrup drip and place the jalebis on a plate to cool or serve warm.


Serve as is or with milk, yoghurt, poha, rabri, phirni – the way you like it!





Do take a look at the other traditional Indian desserts / recipes and simple meal ideas.


Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.





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© 2019 Sheetal Jandial @ WhiskMixStir