Recipes

Jalebi Recipe

By FoodNotes Editorial Team · 3 October 2026

This jalebi recipe makes bright, crisp spirals with a lightly tangy fermented batter and sticky saffron-cardamom syrup. Follow the temperature and batter cues for jalebi that fries evenly and stays juicy without turning greasy.

Overview

This jalebi recipe makes about 20–24 medium spirals with crisp, lacy edges and a juicy center. The batter rests overnight so the yogurt can give it a gentle tang, while a small amount of baking powder added just before frying helps the jalebi puff lightly.

For the best texture, keep the syrup warm, pipe the batter into oil at a steady temperature, and soak each batch only briefly. Jalebi should be crisp when it enters the syrup and glossy when it comes out.

Ingredients

250 g plain flour (about 2 cups)
30 g cornflour or cornstarch (about ¼ cup)
120 g plain unsweetened yogurt (½ cup)
180–220 ml lukewarm water, added gradually
½ teaspoon baking powder
½ teaspoon turmeric or a few drops of orange food coloring, optional
750 ml neutral oil or ghee-oil mixture, for frying
250 g granulated sugar (about 1¼ cups)
120 ml water (½ cup), for the syrup
6–8 saffron strands, optional
3 green cardamom pods, lightly crushed
1 teaspoon lemon juice
1 teaspoon rose water, optional

How to make it

Mix the batter. Add the flour and cornflour to a bowl. Whisk in the yogurt and 180 ml lukewarm water until smooth. The batter should be thick but pourable, similar to pancake batter that falls from a spoon in a steady ribbon. Add another 1–2 tablespoons of water only if needed. Whisk in the optional turmeric or food coloring.
Ferment the batter. Cover the bowl and leave it in a warm, draft-free place for 8–12 hours. The batter may develop a few bubbles and a faintly tangy smell. It should not smell sharply sour or unpleasant. If your kitchen is very warm, begin checking it after 6 hours.
Prepare the syrup. Put the sugar, water, saffron, and cardamom in a wide saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer for 5–7 minutes, until the syrup reaches about 105–107°C and feels sticky rather than watery. Without a thermometer, place a cooled drop between two fingers and gently pull them apart; it should form a short, thin thread. Stir in the lemon juice and rose water, then keep the syrup warm over the lowest heat. It should be warm and fluid, not vigorously bubbling.
Finish the batter. Stir the fermented batter gently to remove any large pockets of air. Mix in the baking powder and, if the batter has thickened overnight, add water 1 teaspoon at a time. Transfer it to a squeeze bottle, piping bag, or clean food-safe plastic bag with a small corner snipped off. Test a little batter on a plate: it should hold a line for a moment without spreading into a puddle.
Heat the oil. Pour the oil into a wide, deep pan to a depth of about 4–5 cm. Heat it to 165–175°C. If you do not have a thermometer, drop in a small dot of batter. It should rise steadily with small bubbles and turn pale golden in about 30–40 seconds. If it browns immediately, the oil is too hot; if it sinks or spreads without bubbling, the oil is too cool.
Pipe the jalebi. Hold the bottle or bag just above the oil. Pipe a small spiral, starting in the center and circling outward two or three times, then finish with a short line across the spiral. Leave space between jalebi so they do not merge. Fry 3–4 at a time, depending on the size of your pan.
Fry until crisp. Cook for about 2–3 minutes, turning once with tongs or a slotted spoon. The jalebi should be firm enough to lift, crisp around the ridges, and golden on both sides. Adjust the heat between batches to keep the oil in the 165–175°C range.
Soak in syrup. Lift each jalebi, let excess oil drip back into the pan, and place it straight into the warm syrup. Turn it once and soak for 20–30 seconds. It should become glossy and juicy but still hold its shape. Transfer to a rack or plate and continue with the remaining batter.
Serve. Serve the jalebi warm or at room temperature. They are especially good with a cool dessert such as this kulfi recipe. For another Indian sweet option, pair them with seviyan, but serve the jalebi soon after soaking so the ridges remain pleasant and crisp.

Expert tips

Do not overmix after fermentation. A gentle stir keeps the batter light while removing only the largest air pockets.
Pipe a test spiral first. If it spreads, whisk in 1 tablespoon flour. If it breaks or looks ragged, add water 1 teaspoon at a time.
Control the oil temperature. Cool oil produces greasy, flat jalebi; very hot oil browns the outside before the center cooks.
Keep the syrup warm, not boiling. Boiling syrup can make the jalebi soften too quickly and may encourage crystallization.
For a more orange color, use a tiny amount of food coloring rather than a large amount of turmeric, which can add a noticeable flavor.
If you need a same-day version, rest the mixed batter in a warm place for 2–3 hours, then add the baking powder. The flavor will be less tangy and the texture slightly less airy than with overnight fermentation.

Serving and storage

Jalebi is best served the day it is made, ideally within a few hours of soaking. Leave it uncovered while it cools so trapped steam does not make the ridges soggy.

Store leftovers in an airtight container at room temperature for up to 1 day. Refrigeration can make the syrup crystallize and the jalebi turn chewy. To refresh them, warm them briefly in a 160°C oven until heated through; they will not become exactly as crisp as freshly fried jalebi. Do not store cooked jalebi in the syrup for a long period, because the ridges will gradually soften.

Frequently asked questions

Why did my jalebi spread in the oil?

The batter is probably too thin or the oil is too cool. Whisk in 1 tablespoon flour, test again, and bring the oil to 165–175°C. The batter should hold a piped line briefly before spreading.

Why are my jalebi raw or soft in the middle?

The oil may be too hot, so the outside browned before the center cooked, or the spirals may be too thick. Pipe thinner spirals and fry at a steady 165–175°C until firm and golden before soaking.

Can I make jalebi without fermenting the batter overnight?

Yes. Rest the batter in a warm place for 2–3 hours, then add the baking powder just before frying. The jalebi will have less fermented tang and may be slightly less airy.

Why did the syrup crystallize?

The syrup may have been cooked too far, allowed to cool completely, or left with sugar crystals on the pan sides. Add the lemon juice, avoid vigorous stirring after the sugar dissolves, and keep the finished syrup warm and fluid.

How long should jalebi stay in the sugar syrup?

About 20–30 seconds is usually enough. Turn each jalebi once, then remove it when glossy and saturated but still firm enough to hold its spiral.