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5 from 2 votes


Instant Jalebi recipe with step by step photos and video recipe – a spiral-shaped crunchy sweet dipped in saffron laced sugar syrup, is the traditional Indian sweet.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sweets
Cuisine: Indian
Keyword: jalebi
Servings: 32 jalebis
Author: Achala


for jalebi batter :

  • 1 cup all purpose flour (maida)
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 2 tbsp thick curd
  • 1 cup water or as required
  • 1/4 tsp orange food colour or turmeric powder

for sugar syrup :

  • 1 cup sugar
  • 1/2 cup water
  • 20-25 saffron strands
  • 1 tsp cardamom powder
  • 1 tsp lemon juice


preparing the jalebi batter :

  • Collect all the required ingredients.
  • Take maida in a bowl.
  • Add cornflour, baking powder, and curd.
  • Stir well to combine with a spoon or weird whisk.
  • Add water little by little to make smooth thick batter with pouring consistency.
  • With the spatula or spoon, first mix. Break the small or tiny lumps with the spatula or spoon while mixing. Make sure that no lumps remain.
  • Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.
  • Now add a pinch of food color or turmeric powder.
  • Stir the batter lightly and it should have a flowing consistency.
  • Let’s keep this batter aside for about 10 minutes. In the meantime, we can prepare the Sugar syrup for Jalebi.

preparing sugar syrup for jalebi:

  • Take 1 cup sugar in a deep pan.
  • Add 1/2 cup water.
  • Keep stirring on medium flame, so that the sugar dissolves.
  • When sugar is dissolved, reduce to heat to low and add saffron strands.
  • Cook till you get one string consistency in the sugar syrup.
  • Take a small portion of the syrup in between your thumb and forefinger. Gently move the fingers away from each other, you would see a string developing between the index finger and thumb.
  • If you see 1 string, the Sugar syrup is ready else it would need another 1-2 minute on stove.
  • Switch off the flame and add lemon juice. Stir well.
  • Now add cardamom powder and again mix well.
  • Remove from heat and set aside. Keep the syrup warm.

loading jalebi batter in dispenser :

  • Transfer the mixture to a squeeze bottle. You can also use an icing bag or zip lock bag.
  • Tighten the cap and the batter is ready to make crispy jalebis.

frying the jalebis:

  • Heat oil for deep frying in a kadai or pan. You can also use ghee or half-half of oil and ghee.
  • To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.
  • Now squeeze the bottle gently and move in circular motion to get spiral.
  • Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
  • When one side is partly cooked, turn over and fry the other side.
  • Let it fry until it turns golden brown from both sides.
  • When the jalebi is done it turns crisp, removes from oil. While removing shake to drain the extra oil.

adding fried jalebi to sugar syrup :

  • Immediately put it into the warm sugar syrup. Syrup should we warm or a little hot, it shouldn’t be cold.
  • Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 2-minutes.
  • Serve jalebi hot, warm or at room temperature. Store the leftovers jalebi in an airtight container and refrigerated.