Jalebis
An authentic dessert recipe from Delhi, 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.
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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.
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Heat oil or ghee in a wide, flat pan to 170–180°C. The oil should be at least 3 cm deep.
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Fill the batter into a squeeze bottle, piping bag, or a cloth with a small hole.
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Squeeze the batter in circular, spiral motions into the hot oil, making 3–4 concentric circles per jalebi. Work quickly.
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Fry for 2–3 minutes until the jalebis are crisp and golden orange. Flip once during frying.
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Remove with a slotted spoon and immediately dip into the warm sugar syrup. Let them soak for 1–2 minutes, turning once.
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Remove from syrup and place on a plate. The jalebis should be crisp on the outside and syrup-soaked inside.
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Repeat with remaining batter. Serve immediately while hot and crisp.
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Delhi-style jalebis are often served with hot milk or rabri (thickened sweetened milk) as a classic breakfast combination.
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Chef's Tips
Delhi's famous Chandni Chowk jalebis are made with pure ghee for frying — it gives a richer flavor than oil.
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.
Jalebis must be eaten fresh; they lose their crispness within an hour of making.
About This Dish
Jalebis is a traditional dessert dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Delhi's famous Chandni Chowk jalebis are made with pure ghee for frying — it gives a richer flavor than oil. - 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. - 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