The mouthwatering jalebis are impossible to resist. These melt-in-your-mouth Indian desserts have a flavorful taste that can instantly elevate almost any gloomy mood. This street dish is popular throughout India and pleases all palates. They come in irregular circular shape, similar to pretzels, and can be served hot or cold, however hot is preferred more. Make these jalebis at home and enjoy them hot during the cold winter months for a flavour that tastes similar to heaven.

How To Make Jalebi At Home?

  • Firstly, mix the flour and dahi together to make a thick smooth paste. Set aside for 6-7 hours to ferment.
  • When the batter  is ready, it should be spongy with bubbles visible on the surface.
  • For sugar syrup, dissolve the sugar and saffron in the water over low heat, then cook over high heat and simmer until slightly thickened.
  • When the mixture looks ready, keep warm until you're ready to fry the jalebis.
  • Then heat oil/ ghee. Check if it is hot and ready to use for frying.
  • Next, fill the piping bag halfway with batter and create a small hole through which you can pipe the jalebis.
  • Hold the bag over the heated oil and pipe the required size swirls.
  • Cook the jalebis until golden brown on both sides.
  • Then take the fried jalebis from the pan, drain the oil, and place them in the syrup. Leave for a few minutes.
  • Serve the jalebis hot.

Jalebi Recipe Card

Make Jalebi, the most tasty sweet delight at home and enjoy the heavenly flavour.

Total Time :
75 min
Preparation Time :
5 min
Cooking Time :
70 min
Servings :
10
Cooking Level :
Medium
Course:
Desserts
Calories:
150
Cuisine:
Indian
Author:
Lakshita Singh

Ingredients

  • 1/2 Cup refined flour
  • 1/4 cup sour yoghurt
  • Oil/ ghee (for frying)
  • A square piece of cloth with a hole
  • or a strong plastic bag for piping out the jalebis
  • 1 cup sugar
  • 1 cup water
  • 1/2 tsp saffron

Instructions

Step 1
Mix the flour and dahi together to make a thick smooth paste (dropping consistency) and set aside to ferment for 6-7 hours (time depending on the weather).
Step 2
When the batter is done, it should be spongy with bubbles visible on the surface.
Step 3
To make the sugar syrup, dissolve the sugar and saffron in the water over low heat, then cook over high heat and simmer until slightly thickened.
Step 4
When this mixture is lifted with a spoon and poured back into the pan, it should fall in a thin, smooth stream, or a drop of it should be thread-like when pressed between your thumb and forefinger and then pulled apart. Keep it warm until you're ready to fry the jalebis.
Step 5
Heat the ghee/oil in a shallow, heavy pan. To see if your oil is ready, drop a small amount of batter into it and see if it rises immediately. If this is the case, your oil is ready to use for frying.
Step 6
Fill the bag halfway with batter. To close the bag, twist the opening. Snip one of the bag's lower corners to create a small hole through which you can pipe the jalebis. The smaller the hole, the thinner the jalebis.
Step 7
Hold the bag over the heated oil and pipe the required size swirls (like whirlpools) straight into it. Make as many of these rounds as you want to without touching one other.
Step 8
Reduce the heat to medium, flip the 'jalebis,' and cook until golden brown on both sides.
Step 9
Take the fried jalebis from the pan, drain the oil, and place them in the syrup. Leave it for a minute or two, then lift it out again.
Step 10

jalebi with rabri

Serve them hot.