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Jalebi (Sweet)

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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.ย  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.

Makes 10 Jalebis.

Jalebi SweetIngredients:

for the Batter:

  • 1/2 cup All Purpose flour
  • 1 teaspoon besan (gram flour)
  • 1/2 teaspoon yeast
  • 1/2 teaspoon oil
  • 1/2 teaspoon sugar
  • About 1/3 cup of lukewarm water (as needed)

for the Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • Pinch of cardamom powder
  • Few strands of saffron
  • 1 teaspoon of lemon juice

Also needed:

  • Oil to fry

Method

Making the Batter

  1. Dissolve the yeast in warm water and let it sit for about five minutes.
  2. Mix the flour, besan (gram flour), oil, and sugar together.
  3. Add the yeast solution to the flour and mix to make a smooth batter.
  4. Set ย the batter aside in a warm place for one hour.
  5. Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

Making the Syrup

  1. Boilย the sugar and water together.
  2. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

Making Jalebis

  1. 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.
  2. Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
  3. Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter.
  4. Fry the Jalebis until light golden-brown on both sides.
  5. Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
  6. Serve hot.

Variations

  • Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

Serving Suggestion


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215 thoughts on “Jalebi (Sweet)

  1. Hi Anty..
    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..
    Thanks

  2. 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?

  3. 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.

  4. 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 ๐Ÿ˜‰

    Thanks!

  5. Hi Manjula:)

    I Live in karachi,pakistan,I Love your jalebi recipe & your website also, i make your jalebi recipe daily,today also.

  6. hi manjula,
    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.

    thanks,
    jacob family

  7. 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!!

    1. 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.

      1. 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 ๐Ÿ™‚

        1. 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. ๐Ÿ™‚

  8. Hi Manjulaji:
    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!

  9. 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. ๐Ÿ™‚ 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.

    1. 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?

  10. Hi Manjula Aunty,

    Can I use instant yeast for this? If yes, do I have to dissolve it in warm water for 5 minutes?

    Thanks,
    Krishna

  11. Hi Gitta,
    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.

  12. Hi Manjula:)

    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:)

  13. 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.

  14. Hello Aunty,

    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.
    ~Hiral~

  15. Hello Aunty,

    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 ….

    Regards,

    Akila

  16. 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.

    Thanx

  17. 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….

  18. Hello Manjula Aunty,
    I like ur website a lot and it is really nice and informativeโ€ฆI 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.

  19. 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 .

    Thanks
    Richa

  20. 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

  21. 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…..

  22. 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!

    Razeea

  23. 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 rudrasjp@yahoo.com

  24. Hello Manjulaji,
    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
    Regards,
    Ranjitha

  25. 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.

  26. hi,

    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 !!!!

  27. Dear Manjula;

    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.

  28. Hello Aunty,

    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.
    With Regards

    Priya

  29. Hi Meettu,
    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.
    Jaya ๐Ÿ™‚

  30. 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…

  31. 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…

  32. hi manjula aunty,

    can we use baking soda instead of yeast for jalebi ? lemme know please bacause i want to make jalebi on dashera.

  33. 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….

  34. 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
    love sharina
    tenerife , spain !

  35. 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.
    Aruna

  36. Hi Rakhi,
    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. ๐Ÿ™‚

  37. 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…

  38. Hello Neeta,
    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.

  39. 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.

  40. 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..

  41. Hi Auntie,
    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.

  42. 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

  43. 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.

  44. Thank you amma for sharing this great recipe. This is the first time my jilebi’s came out well. waiting more from you.

    aswathy

  45. 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.
    Thanks,
    Sumali

  46. 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

  47. 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 …..

  48. hy itz me annie..i become a big fan of u….and itz my daily routine to make sumthing frm u r recipies….

  49. 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 ?

  50. Manjula…

    Awesome website with superb recipes..thank you so much..the demo in youtube made my life easy to understand..thanks …

  51. 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 ๐Ÿ˜‰ I hope you publish a recipe book soon.

  52. 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!!!!!

  53. Hi Aunty
    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

  54. 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.

  55. 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.
    gagandeep

  56. Namaste Mrs.Manjula
    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.

  57. 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

  58. 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…

  59. 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.

  60. 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

  61. 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.

  62. hi auntyji,
    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.

  63. 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!

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