How to make perfect jalebi at home

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These melt-in-your-mouth jalebis can be made in a jiffy with these techniques: 

Soaking | Whisking


radha-14's picture

Hadn't used lemon wedge earlier in the syrup. It sure doesn't allow it to harden.smiley Improvisation to my existing recipe.

Rita Arora's picture
Rita Arora

I have used urad dal for imarti not for Jalebi, I will try this recipe.

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Jalebi cooked by our Home Chefs:

<p>Didn't know it was so easy to make jalebis. Thanks for your techniques! </p>

Didn't know it was so easy to make jalebis. Thanks for your techniques! 

Jalebi Recipe:

  • Citric acid (1/2 tsp)
  • Baking powder (1/2 tsp)
  • Water for making batter (1 cup)
  • Sugar (1 cup)
  • Split black gram flour (urad dal) (1/2 cup)
  • Refined flour (maida) (1 cup)
  • Water for syrup (1/2 cup)
  • Lemon wedge (1)
  • Saffron (kesar food colouring) (1/2 tsp)
  • Fortune Soya Health Oil for deep frying
  • Bring sugar and 1 cup water to a boil. 
  • Technique in focus #1: Add saffron and a lemon wedge. This results in a clear sugar syrup which does not crystallize. 
  • Boil for a few minutes then check for string consistency by tapping the syrup between your fingers.
  • Mix together urad dal flour, baking powder and citric acid together.
  • Add 1 cup water, little at a time.
  • Technique in focus #2: Whisk for 8–10 mins for airy consistency. 
  • Heat Fortune Soyabean Oil in a flat-bottomed pan. The oil should be one-inch-deep and the moderately hot.
  • Practice making jalebis with a ketchup bottle or a zip-lock pouch on a dish for the right pressure. 
  • Now make jalebis in hot oil with the same bottle.
  • Fry them till golden brown.
  • Technique in focus #3: Dunk jalebis in sugar syrup immediately. Let them soak for at least 2 mins.
  • Your delicious and juicy jalebis are ready to be served! Accompany them with cool rabri for a heavenly experience.