Jalebi Easy Homemade Recipe

Easy Instant Jalebi Recipe

Time to make: 30 minutes

In line with all recipes on my site, this is vegetarian. It is also a vegan recipe.

This is made of an all purpose based dough which is deep fried in a concentric circles type of shape.  It is then soaked in a sugar syrup flavored with saffron and cardamom.  In my opinion, jalebis taste best hot and fresh! But they are also very often served cooled.  They can also be stored for serving later.

Here’s a quick Video showing the process

What is jalebi served with?

Jalebis can be eaten on their own! You do not need to serve it with anything necessarily. In Gujarat, jalebis and fafda are eaten together.  This is a specialty we have at Dussehra every year.  It is also served often with some creamy rabri.

If you want to try a twist on jalebis, these Coconut Rose Jalebis are a simple way to get new flavors in this classic recipe. Or try making Jalebi Cupcakes for an Indian fusion treat.

Notes on Batter Ingredients

1. All purpose flour (maida)
2. Eno / Fruit Salt (see note on Eno below) – you can find Eno at your local Indian store
3. Ghee
4. Urad dal flour (either buy as flour or grind urad dal to make your own flour)
5. Water

Eno substitute

Note: Eno is a fruit salt which is composed of basically 60% baking soda and 40% citric acid.

1 tsp Eno = 1/2 tsp baking soda + 1/2 tsp citric acid

So you can substitute 1 tsp baking soda + 1 tsp citric acid if you do not have Eno. You can also try substituting the citric acid with lemon juice if you do not have citric acid.

First we make the saffron sugar syrup (chaasni)

For the syrup you just need:

• Water
• Sugar
• Saffron
• Lemon juice
• Cardamom (optional)
• Coloring (optional, I don’t add because the saffron adds a nice color naturally

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Then, prepare the jalebi batter

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Next, heat oil, fry jalebis and soak in syrup!

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How to pipe jalebi batter?

• Use a squeeze bottle: My preferred way of piping the jalebi batter is by using a squeeze bottle.
• Check nozzle size: Make sure you don’t use a bottle with a huge nozzle so the jalebis don’t become huge!
• Gits brand bottle:  Pictured above I’m using a bottle I had gotten with a Gits jalebi mix package a few years ago. 
• OXO squeeze bottle: I’ve linked another brand that can work, the OXO  squeeze bottle in my Amazon shop link below. 

Link to squeeze bottles is here

Q&A

• Can you freeze jalebi? Yes, jalebi can be frozen and reheated to eat.
• How to warm up jalebi? Microwave 15 seconds or heat in a heavy bottom pan on very low flame for more crispiness.
• How to store jalebi? In an air tight container. Keep in a cool spot. The quicker you eat them, the fresher and better they taste. But since these are not fermented, they will last up to 2 weeks.
• Can you store the batter? Yes, the batter can be frozen in an air tight container.
• What is the origin of jalebi? Jalebi is a popular dessert across South Asian countries and the Middle East. Jalebis did not originate in India and came from Iran and was called zalabiyan.  Zalabiyan was prepared differently than jalebis.  While jalebis are soaked in a sugar saffron syrup, zalabiyan were soaked in a honey rose water syrup. Also, while zalabiyan are asymmetric in shape, jalebi are formed in concentric circles.

Looking For Indian Fusion Recipes? Check Out:

• Kesar Pista Cupcakes
• Jalapeno Cheddar Samosas
• Chikoo Mousse
• Jalapeno Paneer Corn Taco

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