Jalebi
An authentic dessert recipe from Madhya Pradesh, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
200g All-purpose flour (maida)
20g Besan (chickpea flour)
60g Yogurt
2g Baking soda
1g Turmeric powder
300g Sugar
300ml Water
0.5g Saffron strands
3g Cardamom powder
10ml Rose water
5ml Lemon juice
500ml Oil or ghee (for frying)
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make the batter: combine maida, besan, yogurt, turmeric, and baking soda. Add enough water (about 150 ml) to make a smooth, thick batter with a flowing consistency. Beat well to remove lumps. Rest for 10 minutes.
Click to mark as complete
Make the sugar syrup: combine sugar and 300 ml water in a pan. Bring to a boil, stirring until sugar dissolves. Add saffron, cardamom powder, rose water, and lemon juice. Cook to a one-string consistency (when a drop between fingers forms a single thread). Keep warm on very low heat.
Click to mark as complete
Heat oil or ghee in a wide, flat pan to 170–180°C. The oil should be at least 3 cm deep.
Click to mark as complete
Fill the batter into a squeeze bottle, piping bag, or a cloth with a small hole.
Click to mark as complete
Squeeze the batter in circular, spiral motions into the hot oil, making 3–4 concentric circles per jalebi. Work quickly.
Click to mark as complete
Fry for 2–3 minutes until the jalebis are crisp and golden orange. Flip once during frying.
Click to mark as complete
Remove with a slotted spoon and immediately dip into the warm sugar syrup. Let them soak for 1–2 minutes, turning once.
Click to mark as complete
Remove from syrup and place on a plate. The jalebis should be crisp on the outside and syrup-soaked inside.
Click to mark as complete
Repeat with remaining batter. Serve immediately while hot and crisp.
Click to mark as complete
Serve with rabri (thickened sweetened milk) or simply on their own.
Click to mark as complete
Chef's Tips
The batter consistency is critical — too thick and the jalebis won't flow; too thin and they'll spread and break.
Keep the sugar syrup warm throughout; cold syrup won't penetrate the jalebis properly.
Fry at the right temperature — too hot and they brown too fast; too cool and they absorb excess oil.
Jalebis must be eaten fresh; they lose their crispness within an hour of making.
About This Dish
Jalebi is a traditional dessert dish from Madhya Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The batter consistency is critical — too thick and the jalebis won't flow; too thin and they'll spread and break. - Keep the sugar syrup warm throughout; cold syrup won't penetrate the jalebis properly. - Fry at the right temperature — too hot and they brown too fast; too cool and they absorb excess oil. - Jalebis must be eaten fresh; they lose their crispness within an hour of making.
Category
Dessert
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium