Crispy Homemade Jalebi Recipe (Step-by-Step Guide)

Step 1: Prepare the Jalebi Batter

Start by mixing all-purpose flour (maida), cornflour, curd, and a little water to form a smooth, flowing batter. The batter should not be too thick or too runny—aim for a thick pouring consistency. Add a pinch of turmeric for the classic yellow color.
Let the batter rest for 10–15 minutes (or ferment for 4–5 hours if you want even more authentic flavor).

Step 2: Prepare the Sugar Syrup

While the batter rests, prepare a simple sugar syrup (chashni).
Mix sugar and water in a pan and heat until the sugar dissolves completely. Add a squeeze of lemon juice to prevent crystallization.
Let it cook until it reaches a one-string consistency—slightly sticky but not too thick.
Finish by adding saffron strands or a little cardamom for aroma, and keep the syrup warm.

Step 3: Fill the Batter into a Piping Bottle

To get perfect jalebi spirals, pour your batter into a squeezy bottle, piping bag, or even a zip-lock bag with a small hole.
This gives you control and helps create even, round shapes.

Step 4: Fry the Jalebis

Heat ghee or oil in a wide pan on medium flame.
Once hot, gently squeeze the batter into the oil in circular, spiral motions.
Let the jalebis fry until they turn golden and crisp. Flip them sometimes so they cook evenly.

Step 5: Dip in Sugar Syrup

Immediately transfer the hot, crispy jalebis into the warm sugar syrup.
Let them soak for 20–30 seconds, then remove them.
They should now be perfectly glazed, sweet, and shiny.

Step 6: Serve Hot

Serve your jalebis hot and fresh!
They pair beautifully with rabri, milk, or even on their own as a classic Indian dessert.