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.
Notes on Batter Ingredients
- All purpose flour (maida)
- Eno / Fruit Salt (see note on Eno below) – you can find Eno at your local Indian store
- Urad dal flour (either buy as flour or grind urad dal to make your own flour)
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:
- Lemon juice
- Cardamom (optional)
- Coloring (optional, I don’t add because the saffron adds a nice color naturally
Then, prepare the jalebi batter
Next, heat oil, fry jalebis and soak in syrup!
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.
- 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.
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30-Minute Easy Jalebi Recipe
- pan for frying
Saffron Sugar Syrup (Chaasni)
- 2 cups sugar
- 1 cup water
- 2 pinches saffron generous pinches for more color
- 1½ tsp lemon juice
- ¼ tsp cardamom powder
- orange color optional, I use the natural color from saffron for the color
- 1 cup all purpose flour maida
- 3½ tbsp urad dal flour grind urad dal and sieve to make your own flour if you do not have it
- 1 tbsp ghee
- 1½ tsp Eno
- ⅔ cup water
- 2 tbsp water note: total ⅔ cup plus 2 tbsp water total
- oil for deep frying
- chopped pistachios optional
Saffron Sugar Syrup (Chaasni)
- Bring 1 cupwater and 2 cups sugar with cardamom and saffron to a boil. Sugar should be dissolved, stir. Let simmer for 2-3 minutes more. Turn off gas and add in lemon juice.
- Mix ingredients of urad dal flour, all purpose flour, eno and ghee
- Add water (⅔cup plus 2 tbsp water) to make a dough that is not too thin and not to thick. It will be on thicker side. If you need more water add 1 tbsp at a time.
- Fill squeeze bottle with batter. Heat oil. Once oil heated make jalebi shapes in oil to fry on medium heat.
- Fry until golden brown
- Once browned, immediately dunk jalebi in the sugar syrup for 1 minute
- Remove from syrup and garnish with pistachios. Best enjoyed fresh!