by Jalebi is an iconic Indian sweet, celebrated for its golden, crispy spirals soaked in fragrant sugar syrup. Made from a fermented batter of all-purpose flour (maida) and deep-fried to perfection, this dessert is a festive must-have across India, especially in Gujarat, where it pairs famously with fafda. Whether you’re indulging during celebrations or satisfying a sweet craving, this detailed Jalebi recipe will help you master this irresistible treat at home. Let’s swirl into this sugary delight!
Prep Time
- 15 minutes (plus 12-24 hours for fermentation)
(Includes batter preparation)
Cook Time
- 20 minutes
(Frying and syrup preparation)
Total Time
- 35 minutes (active time) + fermentation
(Plan ahead for the fermentation step!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe makes approximately 20-25 jalebis (serves 4-5 people). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1600 kcal
- Protein: 10g
- Fat: 60g
- Saturated Fat: 8g
- Unsaturated Fat: 52g
- Carbohydrates: 260g
- Dietary Fiber: 2g
- Sugars: 180g (from sugar syrup)
- Sodium: 200mg (minimal, from salt)
- Cholesterol: 0mg (completely cholesterol-free!)
- Vitamins and Minerals:
- Vitamin C: 5% of Daily Value (DV) (from lemon juice)
- Iron: 10% of DV
- Calcium: 5% of DV
Note: Values may vary based on portion size, oil absorption, and specific ingredient brands.
Ingredients
For the Jalebi Batter:
- 1 cup all-purpose flour (maida)
- 2 tablespoons besan (gram flour) – for crispiness
- 1/4 cup curd (yogurt) – preferably sour for fermentation
- 1/2 teaspoon baking powder – optional, for quick fermentation substitute
- 1/4 teaspoon turmeric powder or saffron strands – for color (optional)
- Water – as needed (about 3/4 cup) to form a thick, pourable batter
For the Sugar Syrup:
- 1.5 cups sugar
- 1 cup water
- 1/2 teaspoon cardamom powder – for aroma
- A few strands saffron – optional, for flavor and color
- 1 teaspoon lemon juice – to prevent crystallization
For Frying:
- Vegetable oil or ghee – enough for deep frying (about 2-3 cups, depending on pan size)
Equipment Needed:
- Mixing bowl
- Piping bag, squeeze bottle, or cloth with a small hole
- Deep frying pan or kadhai
- Slotted spoon
- Small saucepan for syrup
Step-by-Step Recipe
Step 1: Prepare the Batter
- In a mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons besan, 1/4 cup curd, and 1/2 teaspoon baking powder (if using).
- Gradually add water (start with 1/2 cup) and whisk into a smooth, thick batter with a pourable consistency, similar to pancake batter.
- Add 1/4 teaspoon turmeric powder or a pinch of saffron strands for a golden hue (optional).
- Cover the batter and let it ferment in a warm place for 12-24 hours until it develops a slightly tangy smell and small bubbles appear. (For a quicker version, use baking powder and rest for 30 minutes.)
Step 2: Make the Sugar Syrup
- In a small saucepan, combine 1.5 cups sugar and 1 cup water over medium heat. Stir until the sugar dissolves.
- Bring to a boil and simmer for 5-7 minutes until it reaches a one-thread consistency. (Test by pressing a drop between your fingers – it should form a single thread.)
- Add 1/2 teaspoon cardamom powder, a few saffron strands (optional), and 1 teaspoon lemon juice. Stir and turn off the heat. Keep the syrup warm.
Step 3: Fry the Jalebis
- Heat vegetable oil or ghee in a deep frying pan or kadhai over medium-low heat. Test readiness by dropping a small bit of batter – it should sizzle and rise slowly without browning too fast.
- Pour the fermented batter into a piping bag, squeeze bottle, or a cloth with a small hole cut at the tip.
- Carefully pipe the batter into the hot oil in circular motions to form spirals (about 2-3 inches wide). Start from the center and work outward. Fry 3-4 jalebis at a time.
- Fry for 1-2 minutes on each side until golden and crisp, flipping once with a slotted spoon. Remove and drain excess oil briefly.
Step 4: Soak in Syrup
- Immediately dip the hot jalebis into the warm sugar syrup. Let them soak for 1-2 minutes, ensuring they absorb the sweetness.
- Remove with a slotted spoon and place on a plate to cool slightly.
Step 5: Serve
- Serve warm for a juicy, melt-in-mouth experience, or at room temperature for a crispier bite.
- Pair with rabdi, fafda, or enjoy solo as a sweet treat!
Benefits of Jalebi
Jalebi is a delightful indulgence with some surprising perks! Here’s why it’s a joy to savor:
- Instant Energy: The sugar and carbs provide a quick energy boost, perfect for festive mornings.
- Probiotic Touch: Fermented batter with yogurt adds a hint of gut-friendly probiotics.
- Mood Lifter: Sweet treats like jalebi can elevate your mood and bring festive cheer.
- Cultural Connection: A traditional dessert that ties you to India’s rich culinary heritage.
- Versatile Pairing: Complements savory snacks like fafda, balancing flavors beautifully.
Note: As a fried and sugary treat, enjoy jalebi in moderation as part of a balanced diet.
