Golden, crispy, and soaked in fragrant syrup—jalebi is the ultimate Indian sweet, loved for its mesmerizing spiral shape and addictively crunchy bite. Whether it tops a festive platter or sweetens up Sunday brunch, homemade jalebi is easier than you think.
This recipe demystifies jalebi for the home cook, with simple pantry ingredients and foolproof steps. You’ll get crisp, lacy jalebis that stay crunchy outside and syrupy within—just like the best mithai shops.
Why you'll love it
Crispy outside, juicy inside—perfect texture every time
1/2 cup (120 ml) plain yogurt (whole milk preferred)
1/2 cup (120 ml) water, plus more as needed
1/2 tsp turmeric or a pinch of orange food color (optional, for color)
2 cups (400 g) granulated sugar
1 cup (240 ml) water (for syrup)
1/4 tsp ground cardamom or 2-3 green cardamom pods
1/2 tsp lemon juice
1 tsp rose water (optional)
Ghee or neutral oil, for deep frying
Instructions
In a large bowl, whisk together flour, cornstarch, and baking powder. Add yogurt and water; whisk to a smooth, thick batter (like pancake batter). Mix in turmeric or food color, if using.
Cover and set aside to ferment at room temperature for 8-12 hours. (For a quick version, rest for at least 2 hours; texture may be less tangy.)
Make the syrup: Combine sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer until slightly sticky—about 8-10 minutes. Stir in lemon juice and rose water. Keep syrup warm but not boiling.
After fermentation, stir the batter. It should be thick but flow easily. Add a splash of water if needed. Pour batter into a squeeze bottle or piping bag with a small round tip.
Heat 2 inches of ghee or oil in a deep skillet to 350°F (175°C).
Pipe batter directly into hot oil in concentric circles or spirals, making 2-3 inch rounds. Fry 1-2 minutes per side, until golden and crisp.
Remove with tongs and immediately dip into warm syrup for 15-20 seconds. Flip to coat, then transfer to a rack to drain excess syrup.
Repeat with remaining batter. Serve warm for best texture.
Make It Your Way
Instant Pot Version
You can proof the batter using the Yogurt mode (covered, 8-10 hours) for consistent fermentation, especially in cooler climates.
Air Fryer Version
Jalebi batter is too loose for air frying—deep frying is essential to create the signature texture and shape.
Ingredient Substitutions
If you can’t find rose water, skip or use a drop of orange blossom water. Substitute ghee with any neutral oil for frying. For color, use a pinch of saffron or omit entirely. Use Greek yogurt thinned with water if regular yogurt is unavailable. Cardamom can be replaced with a dash of cinnamon.
Expert Tips
Ferment the batter overnight for authentic flavor and texture.
Use a squeeze bottle for easy, uniform spirals.
Keep the syrup just warm (not hot) when dipping jalebis—too hot and they lose crispness.
Fry in small batches for even cooking and crispness.
If jalebis turn soggy, fry a bit longer or reduce syrup soaking time.
Drain excess syrup on a rack to keep jalebis crunchy.
What to Serve It With
Serve jalebi warm, as-is or with a side of rabri (thickened sweetened milk) for a decadent treat. They’re perfect with masala chai for breakfast or dessert.
Storage & Reheating
Store jalebi in an airtight container at room temperature for up to 2 days. Reheat briefly in an oven or air fryer for crispness. Not recommended for freezing.
Frequently Asked Questions
Why are my jalebis not crispy?
Ensure the oil is hot enough (350°F/175°C) and don’t overcrowd the pan. If they're soggy, fry longer and soak in syrup briefly.
Can I make jalebi without overnight fermentation?
Yes, rest the batter at least 2 hours, but overnight fermentation gives the best flavor and texture.
Can I use self-rising flour?
Avoid self-rising flour; it alters texture. Use plain flour and add baking powder as per recipe.
Is it possible to make jalebi vegan?
Yes—replace yogurt with plant-based yogurt or a mixture of water and a squeeze of lemon for tang.
How do I get the orange color in jalebi?
Add a pinch of turmeric or orange food coloring to the batter for a traditional look.
What can I use instead of a piping bag?
A clean squeeze bottle, zip bag with a small snip in the corner, or even a ketchup bottle works well.
Can I reuse the frying oil?
Yes, strain and store the oil for another frying session within a week.
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