Crunchy on the outside and juicy inside, rustic golden spirals that make a centerpiece at every festival in India – Jalebi! People like it for breakfast and people like it for dessert. Some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi or with cold sour yogurt. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.

Instant Jalebi - with TIPS and VIDEO

Sometimes I get so intimidated with a recipe that it takes me a long time to ultimately get going with it. Jalebi is one such dish.

I tried it once long back and it was a big flop. That only made me more nervous of the idea to make it at home.

But then with practise, you will get the hang and will probably land up making it more often through out the year.

What ingredients goes in making Jalebi?

This jalebi recipe calls for yeast and it takes about 1 hrs to ferment. On warm summer days, it ferments even faster.

For Jalebi batter

  • All purpose flour
  • Corn flour
  • Gram flour
  • Ghee, clarified butter
  • Sugar
  • Yeast
  • Orange food color, optional

You also need to make a sugar syrup with sugar and add cloves, cardamom plus saffron for flavor and color.


Can you make Jalebi without yeast?

Yes you can! You can make Jalebi with yogurt but that would need overnight fermentation. You will have to add yogurt to make the batter and then let it rest overnight for the batter to ferment.

Indian festive desserts


Indian Festival dessert - EASY and INSTANT

What equipments you need to make Jalebi?

You would need Plastic squeeze bottle, or you could use pipping bag. You could also use just a zip log back and pour the batter in it, cut the tip and start shaping the Jalebi.

I do prefer the pipping bag option.

Steps to make Jalebi

  • Activate the yeast in warm water with sugar.
  • Prepare the batter by whisking it into a smooth flow consistency.
  • Let the batter ferment for 1 hour and prepare the sugar syrup in the mean time (see note below on the consistency and temperature of the syrup).
  • Fill the batter in a pipping bag and shape the spirals on medium hot oil.
  • Once fried to cripsy, coat it in syrup and take it off to a serving plate.
  • Enjoy fresh!

PERFECRLY CRISPY Instant Jalebi - with TIPS

Few Important Tips you want to remember!


Let the oil be in medium hot when you start shaping the swirls in the oil.

If the oil gets too hot then the batter will start to separate as you start squeezing the batter. If the oil is too cold, then the batter settle at the bottom of the pan and flatten out.


The consistency of the syrup shoudn’t be too thick or too thin. Just simmer for 5 minutes and then cool it off.

If the syrup is too thin, then the cripsy jalebi will soften when dunk in syrup. If the syrup if too thick, then the jalebi will not be able to soak it up.

The syrup shouldn’t be hot when you drop the fried jalebies. It will get mushy if you drop in hot oil.

Don’t let the fried jalebi stay too long in the syrup. Just dunk it coat it aorund and take it out. If you keep it in the syrup for too long, it will loose the crispy texture and get too mushy.

Although making Jalebi is tricky and chances are the first time you will not get neat swirls (I surely didn’t), but don’t discard as it will still taste amazing. It’s a famous Indian sweets and almost everybody falls in love with it. It’s a famous Diwali treat and a must during any festive season.

Here are more Diwali Dessert ideas:

Kaju katli 

Gajar Halwa

Gulab Jamun


Kaju Chocolate Barfi



Yield: 25 to 30 Jalebi
Prep Time: 15 minutes
Cook Time: 10 minutes
: 1 hour
Total Time: 1 hour 25 minutes

Crunchy on the outside and juicy inside, rustic golden spirals that make a centerpiece at every festival in India – Jalebi! People like it for breakfast and people like it for dessert. Some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi or with cold sour yogurt. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.


for Jalebi batter

  • 1 cup all purpose flour
  • 1½ tablespoon corn flour
  • 1½ tablespoon gram flour
  • 2 tablespoons ghee, clarified butter
  • pinch of salt
  • 1 teaspoon sugar
  • 1 teaspoon yeast
  • about 1 cup warm water
  • orange food color, optional

for the syrup:

  • 1½ cup sugar
  • 1 cup water
  • 3 cloves
  • 2 green cardamom, crushed
  • 1 teaspoon lemon juice
  • pinch of saffron threads, optional


  1. Mix 1cup of warm water with sugar and yeast. Stir, cover and let it activate.
  2. In a mixing bowl, whisk all-purpose flour with corn flour, gram flour and salt. Pour ghee and give it a mix. You want to incorporate the ghee properly so it's crumbly.
  3. Now, pour the activated yeast and start whisking. Finally, add the food color (optional) and give it one last whisk. Make sure there are no dry crumbs and the color is mixed evenly.
  4. Cover the bowl and let it ferment for 1 hour. Do not shake or move the bowl. The batter is fermented when you see few bubbles on top. In the mean time prepare the syrup.
  5. In a saucepan, add everything mentioned you need for the syrup and let it simmer in meduim heat for about 5 minutes. We don't want the syrup to have any string consistency, but it shouldn't be too light either.
  6. To fry the Jalebi, heat enough oil in a flat saucepan. Keep the heat at medium heat. Now using either a piping bag/zip lock bag or a squeeze bottle, start squeezing out the batter in hot oil making concentric circles. Do not overcrowd the pan.
  7. As you finish shaping one jalebi and move to the next one, the first one should already puff up!
  8. Fry until its golden brown and cripsy. It should take about 5 to 7 minutes. Once done frying, transfer it to the golden syrup and coat it all around. If the jalebi are too big, you can leave for about 30 secons. Then, take it off and put it a serving plate.
  9. Enjoy fresh warm jalebi.


  • The batter can also be prepared without yeast. In that case, you have to add sour yogurt to prepare the batter and allow it to rest overnight for it to ferment.
  • While frying the Jalebi, make sure the oil is at medium low or else the concentric circles will be very difficult to shape up. Also, please remember that making perfect Jalebi spiral is an art that comes with lots of practice.
  • Don't leave the fried jalebi in the sugar syrup for more than 30 seconds. It will turn soggy otherwise.

Instant Jalebi - with TIPS
Instant Jalebi - with TIPS

Did you enjoy this Jalebi? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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Comments are closed.

  • kastoori
    November 11, 2015 at 10:05 AM

    Its lovely piece of write up and captures.Indeed, I bet it was fun as well to get a helping hand and a creative idea for making these jalebis from Arvind!!!!

    Wish I could as well get to taste these wonderful yummy jalebis,Nevertheless I’m glad it came out well and the whole family could enjoy

    HAPPY DIWALI!!!! keep posting as I love reading your blog


    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:52 AM

      Thanks Kasturi 🙂 Hope you had a great Diwali too!

  • Dolphia Nandi
    Dolphia Nandi
    November 11, 2015 at 3:28 PM

    Your photographs are always inspiring Kankana, at least to me. These jalebis look perfect and professional! So, I am not sure what are you talking about the shape!
    The site looks very elegant and nice. I am loving the new look. Say “good job” to Arvind.

    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:52 AM

      Dolphia, you are always so sweet and kind! Thanks a lot girl 🙂 xx

  • Radhika
    November 11, 2015 at 3:30 PM

    Absolutely love the new look of the blog. Looks very professional!
    Kudos to Arvind for all the hard work and effort. It shows..
    Jalebi’s are perfect to celebrate this new milestone for your blog.. you have come a long way and I am sure you will go a long way from here.. Cheers! Go girl!

    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:54 AM

      Thanks a lot sweetie 🙂 Hope you had great diwali too!

  • Jayasri
    November 11, 2015 at 6:45 PM

    Looks gorgeous, beautiful clicks as always, Happy Diwali

  • Rakhee@boxofspice
    [email protected]
    November 12, 2015 at 12:51 AM

    oh those jalebi’s! They look fantastic Kankana!

  • angiesrecipes
    November 12, 2015 at 1:04 AM

    I bet these are not only delicious, also addictive!

  • Resham Mukherjee
    Resham Mukherjee
    November 12, 2015 at 4:26 AM

    These jalebis look great Kankana, and your photography awesome as always! 🙂

  • Archana
    November 12, 2015 at 5:58 AM

    The Jalebi look perfect! Love the new design especially the header. It looks simple and fresh!

  • Pang {circahappy}
    Pang {circahappy}
    November 12, 2015 at 8:22 AM

    I don’t think I can eat just one jalebi. They look so good that if I am successful in making them, I probably devour them all with no regret 🙂

    I always love your styling/photos. Your new header looks great, by the way 🙂

    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:55 AM

      Thanks so much 🙂 These are not all that tough to make if you can ignore the shape part!

  • Kimberly/TheLittlePl
    November 12, 2015 at 12:15 PM

    These looks perfect! So lovely these were the result of team work.
    Thanks for sharing.
    Have a wonderful Diwali 🙂

    BTW I really like the new logo. Very clean look 🙂

    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:56 AM

      Thanks Kimberly! All credit goes to Arvind 🙂

  • Karine Keldany
    Karine Keldany
    November 12, 2015 at 3:25 PM

    I heard about jalebi on an Indian soap opera I liked where the main character “Kushi” makes jalebi every time she is sad. I wanted to try them so much. They look a bit like a Syrian dessert we call Meshabek. Crispy and oozes with sweet syrup. I will try your recipe. Thank you so much for sharing. HAPPY DIWALI feast.

    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:59 AM

      I googled the dessert you mentioned! Learnt something new from you and they do look like jalebi 🙂 Try the recipe, not to tough, if you can ignore the shape part!

  • Sarvani
    November 12, 2015 at 8:38 PM

    Wowwza!! Gulab jamuns.. and now jalebis… arent you on a roll?! very impressive… Happy diwali Kankana.. to you and the family!!

    • Kankana Saxena
      Kankana Saxena
      November 13, 2015 at 3:57 AM

      ha ha ha looks like am on a roll indeed. It’s all because this festive season has been truly festive after a long time 🙂

  • Sylvie
    November 12, 2015 at 9:57 PM

    Yes I noticed the new look right away, it looks great and I love the way the header stays with you as you scroll down!

  • anita menon
    anita menon
    November 13, 2015 at 4:30 AM

    Loving the layout of your blog !

    The jalebis look so so good.

    Happy Deepawali! I am enjoying reading all your posts and I still make the tiramisu for my guests from the recipe you shared on your blog some years ago 😀

  • torviewtoronto
    November 13, 2015 at 5:40 PM

    yummy jalebi looks fantastic 🙂

  • Ami@NaiveCookCooks
    [email protected]
    November 13, 2015 at 9:00 PM

    Girl your photographs are always so stunning!! I can really eatr all of these crunchy jalebis!!

  • Bina
    November 14, 2015 at 5:38 AM

    Love the jalebis and love the new look! Very sleek 🙂 My favorite part is when the header becomes larger as you scroll up!

  • Gayatri
    November 15, 2015 at 10:04 PM

    These photographs are too pretty to handle! Such lovely jalebis 🙂 I think I’m inspired to try them too!

  • Cygnet Kitchen
    Cygnet Kitchen
    November 17, 2015 at 2:50 PM

    Wonderful photography, Kankana! I have no idea what Jalebis are supposed to look like, but these seem pretty amazing to me and I wouldn’t say no to a bowl full! The site looks great! My husband has to read and edit all my posts as I am dyslexic, so we are both very lucky!

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