Jalebi, Crispy Juicy Sweet
Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
For Jalebi Batter
- 1/2 cup all purpose flour maida, plain flour
- 1 tsp besan gram flour
- 1/2 tsp yeast
- 1/2 tsp oil
- 1/2 tsp sugar
- 1/3 cup lukewarm water (as needed)
- 1 cup sugar
- 1/2 cup water
- 1/8 tsp crushed cardamom
- few strands saffron
- 1 tsp lemon juice
Also need oil to fry
Making the Batter
- Dissolve the yeast in warm water and let it sit for about five minutes.
- Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
- Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.
Making the Syrup
- Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).
- Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
- Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
- Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
- Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
- Serve hot. Enjoy!
Variations Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch. Serving Suggestion In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
Tried this recipe?Let us know how it was!
222 thoughts on “Jalebi (Sweet)”
I just made this!! My Wife and I both LOVED this recipe. thanks
I have been making your jalebis since 2009 and almost every year since… It has given so many people so much joy… Wish you all the best!
Hi Manjula Ma’am,
I am regular follower of you. Its been 7 yrs since I am following your recipes. Everytime when it comes out well, I thank you from the bottom of my heart.
You are an amazing cook and a coach too.
Today I tried your jalebi recipe , was successfully. Jalebi is my husband’s favourites, I was so happy to see it come out so well. Thanks a lot.
I especially love your small tips and tricks. That really helps a lot. Thanks a lot for helping so many ppl like me to bring out awesome dishes.
thanks, you made my day and put a smile on my face.
Crispy deliciousness bathed in sugar syrup! Beautiful pictures. Thanks For Sharing
I have tried it, and taste very well. Keep it up good work!
Awesome information about Jalebi. its wonder full and I really enjoyed it.I share it with my friends
Thank you so much for wonderful tecipe.About how many Jelebis will make with these portions?. Would like to make these for Diwali.
Jyotsna, about 12 Jalebi
Can we keep batter more than a hr
Sakina, after it is fermented keep it in refrigerator
For how many days the jalebi batter can be kept??
It should be kept in fridge or outside??
Divya, for not more then a day in the fridge
Dear Manjula Aunty
I am from Sri Lanka and came across your website today.
Love your way of teaching and it made me want to try your Jalebi recipe .
I did two batches, one batch with treacle and one batch with your sugar syrup.
Added lemon and cardamom to both.
Came out really well.
Rishi, Thank you, I like to hear that
Made this a few months ago for Eid and took it to an aunt’s house. Left out the cardamon powder and saffron as I didn’t have it.
It was a huge hit and another aunt who doesn’t like store bought ones as they’re too sweet for her, loved these.
love the recipe
but will you please give me some substitute to yeast or how to make it at home please
waiting for your answer…..
Please use 2-3 Tablespoons of Yogurt/curd and 1 Tablespoon of Baking Powder instead of Yeast.
pls tell the items where we find yeast
Is there anything you could do to fix a crystallized Jilebi?
can I do Jalebi without yeast because I could not find yeast in UK.
Yeast is pretty easy to find. You would find it in Tesco. Tesco has home brand as well as other brands too. Look for it in baking section.
Thanks for uploading all the great but easy to do recipes. I just did your jalebi recipe with success. I added some rosewater as well. Thanks again.
Can I substitude saffron with something else? I couldn’t find it in Australia.
Do without saffron.
thank you munjula my mom is making this tomorow!
Hello aunty, I tried this recipe and it turned out to be amazing!!! very crispy.. We are staying in malaysia and was missing jalebi in dussehra so made it….This just made our day.
Hello mam, wt can i use instead of yeast is there any replace
Nafeeza u can use yogurt but u have to keep longer may be overnight. It’s batter u use yeast . So Jalebi is ready in 1 hr and 30 minute or may be less then that time. Hope this answer is work for u.
Have a nice day!
Hi! We tried you jilabi recipe in Ramadan. Thnx a lotfor your humble efford.
you are welcomeing baby
DEAR MAAM ,
THANNK YOU IMMENSELY FOR SHARING THIS WITH US. I AMA MOM WHO ALWAYS WANTS HOME COOKED FOOD FOR HER CHILDREN .YOUR WEBSITE IS A BOON TO ALL OF US.GOD BLESS YOU
Thankyou for the recipe!!it turned out to be a hit…My family requests me for this and it dissappears in no time….I love it too!!
Thanks again for the recipe.
Thank you auntie for your wonderful recipe! Yesterday was the first month of Ramadan and I made jalebi with your recipe for Iftaar (breaking fast). They came out real jelabies and were very delicious! I love your recipes and thanks again for sharing them with us!
Can I use plain or self raising flour?
You have to use plain flour call All purpose flour or Maida but not self rising.
good recipe manjula aunty, but wanted to know whether there is an alternative used instead of yeast while making the dough, because i’m not use to yeast so please let me know about an alternative that can be used instead of yeast
I love your recipes and detailed style of presenting.
Just wanted to ask if I can prepare the Jalebis one day in advance and thn dip them in sugar the next day.. will they turn soggy if I fry them one day in advance.
Make Jalebies in advane and dip in hot syrup when you are ready to serve.
nice recepie. can i use curd instead of yeast. pls suggest me
Hi,thanks a lot aunty,,made wonderful jalebies with your recipie,could you tell me about the consistency of the jalebies
Thanks in advance
very nice the way you teach us how to cook
Hi manjula aunty,
i will surely try dis at home bt in your recipe you didn’t use curd…
Jalebi can be made without curd..
I would love to make jalebis at home. However, I was wondering which type of yeast you have used. It seems you have used active dry yeast. I have only instant yeast at home. Can I use that instead ?
instant yeast will work.
Hi Manjula Aunty. how are you? your recipes are so good. I just love them. I made Jalebi for the first time today,from your receipe and My jalebi’s turned out very well. Thank you soo much Manjula Aunty.Love u soo much.
With reference to the above questions, I am Amtul and I proofed the yeast for 5 minutes and mixed it with the batter and got better results. Thanks a lot!!!
Hi aunty. Are you are using the rapid rise yeast or the active dry yeast? I am from India (Hyderabad), so did not find the rapid rise yeast in the grocery store. I proofed the active dry yeast and the batter u know kind of got very thick and my jalebis did not come out very well.
I would like to ask that if i proofed the dry yeast, then it should be how much time and how much yeast should i use for 2 cups of maida? Thanks a lot. Your recipes are great!
Your recipes are mouthwatering!..
Just wanted to know..ie, that if I want the jalebis to be coloured, then how and when should I do it?…
Thanks..please do reply..
THANK YOU MANJULA!!!!!!
Hello manjula aunty. Lovely website and your recipes are so great. I just love them. I would liket o know if aunty used instant yeast for the jalebis. Also the list of ingredients for the syrup shows 1 tsp lemon juice but the video says 1 tbsp. I would like to know how much lemon juice is it. thank you for such great recipes
Rashida, One tsp.
For making Jalebis is ther any other alternative for Yeast?
Thank you sooo much Manjula Aunty !!!
My jalebi’s turned out very well..Luv all you recipes…
Hello from Romania and are especially fond of Hindi movies, which treats heart problems.
So I learned a lot about your country. so I found and Jalebi. Because the recipe that you posted it and with a little cardamom and saffron running after day one to do it. Thanks and wish you God bless
can u plz tel mee wicht flour
All purpose flour also known as plain flour or in hindi Maida
Hello!! 😀 Are they suppose to be crispy or soft inside? I like mine to be soft,, so what should I do?
Hi aunty can we i dont have yeast can we omit the use of yeast or replace with anyothr ingredients plz reply
the jelabi looks yummy, i need a tip i like to send my jelabis to my friend thru courier, it will take only one day to reach .does jelabi gets spoil while sending ?.kindly help me to know that please
Hi Aunty, these jalebi’s were awesome.
Thank you so much.
One doubt I want more orange color in my jalebi. Can I use Orange food color in this?
Is it necessary to soak jalebi’s in hot syrup? I tried to make jalebi..but it was all messy. Please let me know.
Aunty is it possible to make without besan flour?
manjula aunty instead of yeast can we take baking soda
aunty i want to make jalebis can i use wheat flour instead of all purpose flour
For Jalebi you need to use all purpose flour.
I like your all recipes,they are simple and easy.Aunty I have one question
can i use wheat flour instead of all purpose flour.
hi aunt i am from egypt but ilived in bombay for a while and i really miss indian food so thanku for giving me the chance to be able to make it at home. I have a question most of the other recipes add yoghurt to the jalabi recipe but u dont so does that make a difference i mean does it tase better when u dont add yoghurt?? Thanks.
hi aunty thanks for the recipe.i have one doubt how to make it thick and juicy.? pls tell me.
I am from Mumbai……..I just love your receipes. your receipes are easy and simple……..
I tried it but it was all soggy please help bye.
Hi, I tried making jalebis, when I fried them they came out perfect but after soaking in syrup when I tried it wasnt crunchy and tasted dried. Would you tell what have I gone wrong.
Yeast will have a big impact on the flavor and taste of such items / recipes.
In this regard, it’s probably always best to follow the recipe accordingly and not to substitute.
Good luck and I suggest trying again.
Hi Liane Albert,
Thanks for letting me know.. Will try this one more time and will share my experience…
I have tried jalebi 2 days back.. Actually my recipe taste gud, but didnt taste like shops jalebi.. I added baking soda instead of yeast.. the other things i just followed the same as urs.. I was really disappointed cos of this… Will yeast has so much impact on this recipe…?
instant search is not working at all, it ends up does not do anything and also gives you a blank screen are you experiencing a similar problem
Manjula aunty this is an awesome recipe… will try it today and let u know..:) thanks for sharing… Can u share the recipe for making choorma… my friend who is from kutch…made it and i loved it. Please share when u can
Radha – are you using fresh / new oil when you are frying the jalebis? Sometimes if you are using “old” oil that has been stored in the refrigerator after using it for previous frying – that might be the reason why or maybe the oil was rancid perhaps because you had it stored outside or it might have just gone bad?? …. just a thought. I hope this was helpful.
I’ve had an occasion where after I’ve fried something in my deep fryer – I stored the oil in the refrigerator – then after reusing the oil on another ocassion – it didn’t taste right. Although I never would fry pakoras or veggies and then use that same oil to fry something sweet…..
I just tried your jalei recipe. Came out very gud. Just one query, it has taste of oil. Could you pls tell why ?
Radha… it may be due to the type of oil u used. Always use vegetable or canola oil… and fresh one only. Dont overheat the oil….
hii aunty. i have one question. if i want to kept the jalebis for some time without adding it in sugar syrup…. for how much time dese kept good
Hello aunty! I LOVE your site!! You really explain everything in detail, which helps new cooks like myself try out delicious recipes. THANKS a lot and I hope you continue adding new videos on here 🙂
i have tries the recipe of jalebi. it comes out very tasty and crispy.its really yummy. god bless u aunty.
using yogurt to ferment the batter sounds great. can you tell me if wholewheat flour instead of plain is going to work?
Sorry, whole wheat flour will not work.
Bless you Manjula! Ive been wanting a Jalebi recipe for ages! Wonderful! YUMMY! Namaste to you, from Lapland, in Finland! x
Hi,I’m from Peru South America, and I love Indian food, how do I sustitute besam. Thank you.
hello Aunty, i tried it for my family it came very good, just wanted to know if i have to make more how much more yeast and lemon juice do i have to add. thanks so much. waiting for your reply. 🙂
that’s a wonderful recipe! I want to try but have a question…If I fry the jalebies and keep it for few hours. Then soak it in hot syrup before I serve them, will they taste the same as compared to freshly fried?
That should work.
I used your base receipr but i used curd and baking powder instead of yeast or rising the batter.
I fermented the batter for 2 hours.
Jalebis turned out excellent!.
People like me who do not like the smell of yeast can try this variation.
Tanvi, please give us the measurements you used of each so others can do the same. Thanks.
You can use 1/4 cup plain curd mixed with 1/4 cup cold water.Just add 1 pinch of baking powder.Beat the batter so that all lumps are removed. Even instant results are quite good if u dont have time to ferment.
I recently came across this blog. I want to know that can I substitute baking powder with soda. Please guide.
Can you use instant yeast?? how?
I tried the recipe and jalebi turned very good…and crispy too…
my jelibi is kind of softh i dont know what is the ploblem why they are softh
Greetings–I just wanted to let you know that this Jewish girl is making her family jalebi for the last night of Chanukah! Thanks for the recipe and the excellent video.
I will not get yeast powder in paris. pls give me another solution…
Which type of yeast needs to be used? Active Dry?
All ur recipes r awesome i tried many…Could u pls tell me can i make the jalebi without yeast also…..
Thanks a lot
Hi Manjula aunty,
one word for this recipe:AWESOME.
My friend and next door neighbor suggested your website and made it too for me. I never thought I could make such good jalebis..Thanks to her for shring and tons of thanks to you too.
Is it possible to g9ve us the oil temperature as shown in a candy thermometer?
What kind of flour is gram flour? Is that self raising flour?
Gram flour is the same as chickpea flour. It is not self-rising.
Gram is like the chickpea, you can substitute the chick pea flour but it is not the same.
Hi Aunty, I always thought gram flour (besan) was made from chickpeas. What dal is it made from?
Basen is made with kala chana after removing the skin.
i made jalebi recipe n used yeast for first time…all i had was brown colored like mustard seeds n i fermented for 1n1/2 hour but jalebi came out soft…plz plz tell whr i went wrong
Jalebi recipe is awesome I tried it today and it came really very very good and we all enjoyed lot..It was crisp and yummy..
hiiiiiiiiiii !!!!!!!!!!!!!!!!!!!!!!!!!!!!!=)^ | ^(=
thank u for ur recipes, now i can surprise my friends
I tried jalebi recipe last sunday,it came out really well,me n my husband enjoyed it a lot..It was yummy n very crisp.
Thank u aunty..
Really enjoy browsing through your site and look forward to trying out some of these divine recipes.
Just a question–what type of yeast do you use in this and the bhatura recipe?
i really liked ur recipe
it was really crispy and sweet yummy
Thanks 4 sharing
Thank you for your jalebi recipe. My husband loves jalebis. But I didn’t know how to make them. now i will use your recipe and make him jalebis.
Jalebis & Pineapple cake recipe was prepared nicely.Thank you Aunty
Hi Manjulaji, I looked at your Jalebi video and am really inspired to try them out… however i have one question regarding the yeast… which brand do you use/prefer. I see a bottle of yeast in the video but not able to see the brand or the name. I have packets of yeast at home – 2 types- one is rapid rise and the other the regular type. Which one to use for this recipie?
Please let me know at your earliest convenience, I want to make them for my son. and myself too 😉
I Live in karachi,pakistan,I Love your jalebi recipe & your website also, i make your jalebi recipe daily,today also.
Can I use dry yeast instead of fresh yeast?
we just wanted to tell you that we love your website! you have awesome recipes. i just made jalebi for my husband, he is from India. he misses home and the sweets from home, and i also made him gulab jamun. thanks and keep up the good work. cant wait to see the mango ice cream recipe you have, i made some mango ice cream but the texture didnt turn out right.
aapki jalebi recipe bahut accha hai!! main angrezi hu, lekin main hindi sikh raha hu. i am making this for the second time, brilliant recipe!!
Good job with the Hindi. For “hu” you should use “hoon” as it is the conventional way of spelling it in English. Some Hindi books use spellings like “hu” that are not a conventional transliteration of Hindi to English. I don’t know why they do it, but I have seen it in Hindi tutorial books here in the US.
yes as per a phonetical translation indeed you are right, but as per my course it is translated as hu. but the ‘u’ has a straight horizontal line above, then a wavy line above that.. indicating an elongated sound, and a nazalised sound… unfortunately it is not possible to get such a symbol up here, and too inconvenient. in the same sence, the ‘i’ in mai (main) is also nazalised, having a wavy line above it (~) .. thanks 🙂
Yes, I know exactly what you mean with “hu” and the squiggly line. I follow the convention used in India and wish that some of the authors of Hindi books (usually non-Indians) did not dilute it with these new variations as it creates confusion and makes it harder to pronounce unless you study up on the author’s legend for pronunciation. Anyhow, continued good luck with your learning. 🙂
Thanks for this simply awesome recipe; I don’t have enough word in my store to express my gratitude to you. As I mentioned before you are amazing, your recipes are like magic; never failed.
Jelebi is one of our favourite sweet. I always thought it can not be made in home only be bought from the store. But with surprise I found out today ” I made it!”. I am so happy to see perfect jelebi on my dish!
Thank you again and very best wishes for my favourite cook!
Dear Auntie Manjula!
Thank you for your amazing website. I am (also) writing from Norway, where you’ve apparently have made a huge fan base. 🙂 just wanted to ask you a little question. I’ve learned that you should let the dough ferment for as long as you can. Even a day or two…that of course makes “smell” a problem, is that the reason you dont want the batter to ferment for long or is it because of other reasons. In that case,-what is the reason?
Thank you again for your website.
how to store jalebi crisp like store for long time
Home made sweets will not keep as long as the store bought ones in many cases because the store bought ones often are made with some type of preservative and home made ones are not.
How much time is a “long time” that you want to keep these? A week? A month? Longer?
Hi Manjula Aunty,
Can I use instant yeast for this? If yes, do I have to dissolve it in warm water for 5 minutes?
I live in Stavanger in Norway and where do you live. I am Jalebis today and then will make it for Ugadi,south Indian festival on March 27th. Thank you so much Manjula aunty for your recipes.I was always scared to try sweet recipes but now I am very confident with making sweets and this would not be possible without YOU.Thanks.
I’m adopted from India and live in Norway. I love your Jalebi.
I’m going to make them for my daughters birthday. We tested them out today both with and without the syrup. Delicious!
Love your website:)
I tried the jalebi’s it came out good . My husband loved it ,thankyou for the recipe.
I tried this awesome recipe and it was surprisingly yummy.
Thanks a lot for helping us.
U rock Aunty!!!
The jalebis look tempting. I always thought they will be difficult to make, but it looks simpler after watching your video… I will surely try them!! Thanks for sharing.
I made the Jalebi’s and they came our simply wonderful. My family enjoyed it very much. I love the fact that your measurements for your recipes are almost perfect. I have become your biggest fan now.
Thank you so much for sharing all your recipes.
Iam Akila.Iam in wisconsin.I want to make jalebis for my sons 3rd birthday party.I tried yeserday for sample.It cameout well.Everything was good,it was crisy sugar coating was correct but i was able to taste the oil when i ate them. I didnt have basen flour so i used rava for getting the crispness.What could be the reason for the oily taste in the jalebo.
It would be so greatful if you could devote some time in replying back.
Thank you so much for posting so many delicious recipes ….
Hi Manjula ji,
I like ur recipes and u don’t believe i tried almost a 80% recipes from ur site.
Thanx a lot for all ur efforts.
Could u please post a recipe of rajastani dish DAL BATI for me.
hi manjula jee………..
why should we add yeast,,…….coz usually yeast is not added..can we make without yeast ..coz that also may not make the jalebis crispy….
Hello Manjula Aunty,
I like ur website a lot and it is really nice and informative…I like the way u explain each recipe and I am reminded of my mom.Your website has really helped me a lot since I got married recently and moved to Singapore.I have tried most of u r recipe and it has come out really well . Today I tried Jalebi and it came out well , but was thick .We like it thin and crispy.Can u pls let me know what could be the reason.
Hi Manjula Aunty,
I have recently started cuking & got to know about ur site..All the recipes are simple & amazingly delicious. please help me to know how to make yeast at home as I dont like the yeast available at shops .
I don’t think you can make yeast at home unless you have a science laboratory. Why don’t you like the store bought yeast?
I tried jalebis…they were very crispy..but why do we have to put lemon juice?? as i dint like the taste of lemon juice. i prepared the syrup again w/o lemon juice but the sugar separated after it got warm…
also i had put exact 1/3 cup water…so i think while making it was too tough to squeeze it out i think more water should have been there
thank u so much for easy recipe
Some other recipes seem to have used rosewater instead of lemon juice
Perhaps as a aroma enhancer
Hope i helped ^^
can you please move to my building in apart 521 its empty. i want you there because i stay hungry everyday i wanna eat
YOUR FOOD… anyways bye i have to go eat…..
Hello Manjula Aunty
It’s just by chance I came accross your site.Thank you so much for sharing these treasures with us . I am originally from Mauritius but lots of the dishes specially sweets are similar. Wish you all the best for 2009
Regards from Germany!
hi manjula auntu i just found out about your website i really liked your recipe . i tried your recipe for jalebi. when i made ir was nice and crunchy. but next morning it was not crunchy. it was soggy. what would be reason any tips please.my email address is email@example.com
namaste manjula aunty,
i tried ur recipe,and the jalebis were great!!!thanks for the wonderful recipe.
I tried the jilebi recipe ,came out fantastic . i would like to thank you for the special tip of using the ketchup bottle. It was crunchy and yummy as you said
Barkha, baking powder and yeast are not interchangeable.
Yeast packets are easy to find in the baking section of grocery stores. Do check the date on them. You won’t get good results with old yeast.
i had been experimenting on jalebi recipes since quite sometime, but none can be more perfect than this one…
just right on first trial, absolutely crisp & sweet..
my family loves jalebi & after coming to US, it was like an “endangered sweet” as none of the indian stores carried a decent stock..
i am so glad i tried this recipe & it turned out just perfect..
next time for a special occasion, im going to fry the jalebis in ghee, dip them in saffron favored syrup & garnish with slivered nuts..
thanks for the lovely recipe, Manjulaji you are a genius !!!!
hi manjula aunty,
can we use baking powder instead of yeast for jalebi ?
Yesterday I made the jalebi’s…they turned out great!
I made them for my children and husband,together with some anisseedmilk.
They loved it!! I am very glad it wasn’t so difficult,I will surely make it again soon!
Also because it looks great!Thank you Manjula!,greetings from holland,Iris.
I Love You. I really do. You remind me of my mum. She looks like you. I miss my mum and I watch all your videos as if I am learning from my mum. You are great. I am here in Australia and my mum is in India. Your videos help me and be at ease.
Thanx a lot.
Saffron gives color and flavor. If you don’t have it, just omit it. You will get flavor from the cardomom as well.
If possible, buy a small container of it from the Indian grocery store because it does add a nice dimension to sweets.
Hi Manjula Aunty,
Can I avoid saffron from the recipe??? What is the purpose of adding saffron???
Thank you aunty for the quick response…I was planning to make it today for Dusshera…Wish you a Happy Dusshera…
Yeast should be 3/4 spoon
Hello Aunty, I tried the jalebis and it turned out great..i want to double the quatity so can I just go ahead and double the measurements …and also can yeast also be doubled in measurement ?..thanks in advance…
Hello Aunty, Do you have the recipe for Dhoklas?..if you could add that too it would be great..Thanks in advance..
Hello Aunty, I made jalebis today, followed the exact recipe and it was absolutely mind blowing, my husband loved it soooooooooooooooooooo much, its his favourite sweet..Thank you so much…
hi manjula aunty,
can we use baking soda instead of yeast for jalebi ? lemme know please bacause i want to make jalebi on dashera.
Namaste aunty I want to cook bati in steam how can go?
Yeast is one ingredient you can not increase proportionally, if you used 10 cuos of all purpose flour you just needed about 4 teaspoons of yeast. Sorry
Hi Manjula ,
I live in USA and I have tried the Jilebi’s by watching your video.They came out very well .This recipe has become a major hit with our friends.I prepare it for birthday parties since kids love it.I love the way you demonstrate the recipies,explaining minute details…..reminds me of my mother.
I have a question.How much yeast should we use if we want to prepare double the quantity?Should we increase it propotionately?Since ,I made about 200 jilebis and when I left the paste for 1 hour ,it was overflowing….
hi aunty i was findin nice reciepes n easy cause im new at cookin i loved ur recp… cus they r easy n understanding … anyways thank u n pls keep teaching us
tenerife , spain !
Thanks for such a lovely recipe.The jalebi’s came out very crispy and tasty. 🙂
What did you use 10 Tablespoons of?
I accidenty used 10 tableaspoons it was good still though. 🙂
Can we use Baking Soda/Baking Powder instead of yeast for the jalebis, Thanks.
Thank you so much aunty.
As sugar and water comes to boil close the heat just make sure sugar is disolve. Do not boil syrup after one boil it will be to thick.
Namaste Manjula Aunty,
I have seen your jalebi recipe and I have a question about the sugar syrup. What should be the consistency of the sugar syrup for jalebis? Thanks in advance.
Cakes are not tecnhically an Indian food, although they are eaten in India, so I don’t expect them to be included here.
If you type “eggless cakes” into the internet, you will get many replies. 🙂
Bengali Rasgulla is very nice i am jain don’t u have eggless cack recipes
I think all your receipies ara the best! well done.
hi manjula..I saw ur receipe of Jalebi..I’ll like to give you my opinion in making the Jalebi..This is ususally how I make it at home.. Instead of frying all the Jalebi’s and then dipping them in the syrup, its better if it is fried n immediately dipped in the syrup as the jalebi will taste more good.. I mean 1st make jalebi and immediately put it in syrup n make other jalebi, after that take out the jalebi’s from the syrup and then put the new jalebi’s fried in the syrup.. I liked your other recepies like potatoe yougurt gravy etc…
Gulab jamuns are often hard because the dough is not soft enough if needed add more milk to dough as needed. Gulab jamuns should be cooked on low heat.
hello Manjulaji…1st of all thanks for such a tasty recepis…i have tried many & its was good everybody likes it my home. Recently i have tried gulan jamun it was tasty but they become little hard from inside pls. let me know where u was worng so next time i will take care of.
Hello Shweta, all purpose and plain flour is same.
Hi Aunty..I am fan of your reciepies. Is that all purpose flour and plain flour i.e atta same? I want to try jalebis…Just need to get the yest.will tell u when i m done..
I tried the jalebis today and they were fabulous.I just don’t have any words to tell you how great they tasted.I tried making jalebis once before but they didn’t turn out well,but your recipe is just wonderful.
Thanks a Million.
Hello Manjula. Just found your webiste by chance and was watching the Jalebi video with my daughter. Looks really easy, will try it in the next few days (need to get the yeast first!) Will let you know how it went. Surjeet, England. UK
I tried the Jalebis recently and I was happy it did work out for me. My daughter likes Jalebis and I always buy them for her. Now it’s so easy to make them. If you work with the exact amounts given for the ingredients you can’t go wrong.
Thank you amma for sharing this great recipe. This is the first time my jilebi’s came out well. waiting more from you.
Dear Manjula aunty,
I happened to visit your website by chance and I am amazed to find that these yummy deserts can be so simple to make….wow! I just can’t wait to try them myself.
Thank you for putting up this wonderful website….it will really help us to maintain our indian cooking habits here.
i hav tried bengalli rasgulla ……….that was really yummmmmmmmmmmmmmmmmmmmmmmy……
thanx for jalebis . aunti , , , , i wana learn how to make veggie springrolls can u help me to do so
i was lookingg through other recepies and some people put baking powder and yogurt how come you dont put it..
i love ur recipes . espically desserts. very simple n esay way n espically videos so we can wtach in practical how u make them. keep it up. very very apreciatable
Hi Aunti ji,
I tried jalebi last saturday. It was really good. My friends and husband did not belive that i made it by myself.
Thanks again for your good recipes.Its really usefull …..
hy itz me annie..i become a big fan of u….and itz my daily routine to make sumthing frm u r recipies….
you shold try adding salt to jalebi it will taste good
Dear Manjula ji,
I am from India. My daughter & I have become your regular fans since we have seen some of your videos! You are such a great cook and you demonstrate so well! Thank you so much! We tried the jalebis and they were v good! Is it possible to make them without yeast, since yeast is not so easily avaiable here? Also please could you give us your receipe for the Bengali sweet, ChumChum ?
Awesome website with superb recipes..thank you so much..the demo in youtube made my life easy to understand..thanks …
where can u buy these, and what kind of syrup do you use
Hello, I am Turkish, I love Indian cuisine but I wasn’t successful with recipes. Then I saw your video recipes. You are EXCELLENT, BAR NONE. I tried most of your recipes. I cook more Indian food than Turkish 😉 I hope you publish a recipe book soon.
Hello Shahnaz, just use larger tip. thank you for sharing your experiment,
Hi Mrs. Manjula:
Trying your recipes almost everyday and obviously loving them. Now time to make Jalebi. If I want to do it thick and juicy what different I have to do?
I made Rasmali, turned out excellent! I actually made the Rusgulla with twin sugar and the milk sauce of Rasmali with twin sugar for my diabetic friend and she just loved it. While I made the syrup I tasted the water for sweetness before adding more twin sugar, and this way it was perfect no bitterness. I am so happy for that. I got this confidence from you Manjulaji, not scared to experiment, it is kind of fun too.
Best wishes for my favourite cook!!!!!
manjula ji u r so great…..it seems so easy with u…
I tried your Jalebi recipie twice with rave reviws. thank you so very much. I wanted to add as I found my batter slightly thick I added a little youghurt and its water. It worked very well.
I would like to request a recipie for Pedas. i hope you can demonstrate this for us.
Once again Thank you
Hello Manjula ji, It is really good to see recipes without onions and garlic..I am also jain and just love your recipes. I tried jalebi, my husband just loved it. Thanks a lot. For cabbage pizza, do I really need pizza stone? Thanks.
hi mnjula aunti
how r u,
i like your recipies & speciually those easy ways in which u shows them
manjula aunti can u tell us the recipi of making vegetable manchurian wih fried rice.my husband like that .i ll be very thankful to u.
I was always thinking of Jalebi’s to be a dish cooked by professionals only.I never knew it was so simple and can be home-cooked.Thank you so much.Im so excited to know that my favourite sweet is not only at any Indian store but also in my home just a preparation-time away.
Gram flour in hindi its known as BASEN and you can buy this on any Indian store
i am very happy when i found ur site .now i am spending mamy hours on ur site.i saw one of my favourite recipy from ur site .i want to know what is gram flour, from where i got it.please reply me
I really love to watch you cook! I’ve seen many videos but yours are very helpful you don’t miss a step. Thank you very much for taking the time to share your recipes and ideas with us. You are a great inspiration…
Aunty, I made these Jalebis and they came out so well. Thanks so much for the recipe. The videos help a great deal. Keep up the good work. Looking forward to more and more yummy recipes.
yeast is available on every grocery store.
i m really so excited to make it. but i don’t know what is yeast and from where i can get it.
plz plz. tell me as soon as
Dear Ms Manjula,
Today I made the jalebis for the first time and they came out great. I followed your intructions and they came out really great. Everyone at home enjoyed it. In fact, it was not enough. I must make more next time! I would like to thank you from the bottom of my heart for sharing this great recipe with everyone.
i loved to see all my favorite recipes in ur website. i am a vegetarian and i feel at home when im watching ur cooking videos. Thanks for the lovely recipes.
My boyfriend and I had these for the first time at a sitar concert we went to. I have been looking for this recipe everywhere, but couldn’t remember what they were called. I can’t wait to make these! My boyfriend will be so excited. Thank you so much for your wonderful webiste!
Bridget, thank you
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