Thinking of one word Jalebi, What comes to mind ? Hmmm…. Piping hot, crispy, sinfully sweet, flavor-full, festive, mouthwatering… the list goes on and on and on. It has taken me quite long to muster some courage to give this treat a shot. As you see shape ain’t perfect but it wasn’t a bad output. Infact this had my family drooling for more. If you love Indian food you HAVE to LOVE this… enjoy.
Print
Divine Swirlies – Hot ‘n’ Crisp Jalebi served with Milk
- Total Time: 1 hour 45 minutes
- Yield: 4-5 servings 1x
Description
Crispy, golden spirals of jalebi soaked in fragrant sugar syrup, perfect for a festive treat or a sweet indulgence with a glass of warm milk.
Ingredients
- All-Purpose Flour - 1/2 cup (120 ml)
- Gram Flour or Besan - 1 tsp
- Rapid Rise Yeast - 1/2 tsp
- Corn Starch - 1/2 tsp
- Oil or Ghee - 1/2 tsp
- Yogurt - 1/2 tbsp
- Warm Water - 1/3 cup (80 ml)
- Saffron - A pinch dissolved in 1 tsp warm milk.
- Orange food color - 2 drops (mix with water or milk above)
- And Cooking Oil to Fry (add a tsp of pure ghee for aroma)
For Syrup
- Sugar - 1 cup (240 ml)
- Water - 1/2 cup (120 ml)
- Saffron - Few Strands
- Cardamom Powder - A pinch
- Lemon Juice - 1 tsp
Instructions
- In a mixing bowl, combine all-purpose flour, gram flour, rapid rise yeast, and corn starch. Mix thoroughly.
- Add oil or ghee, yogurt, and warm water with dissolved saffron to the dry ingredients. Mix well until all lumps are dissolved and the batter is smooth.
- Cover the batter and let it rest in a warm place for about 1 hour to allow it to ferment.
- Meanwhile, prepare the sugar syrup by boiling 1 cup of sugar with 1/2 cup of water and cardamom powder. Stir until the sugar is completely dissolved and the syrup is slightly thickened. Keep it warm.
- Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Pour the batter into a squeeze bottle or piping bag with a small nozzle. Squeeze the batter into the hot oil in a spiral shape to form jalebis.
- Fry the jalebis until they are golden brown and crisp on both sides, about 2-3 minutes per side.
- Remove the jalebis from the oil and immediately dip them into the warm sugar syrup. Let them soak for a few seconds, then remove and place on a wire rack to drain excess syrup.
- Serve hot with a glass of warm milk.
Notes
- For best results, ensure the batter is smooth and lump-free before resting.
- The syrup should be warm, not hot, when dipping the jalebis.
- Serve immediately for the crispiest texture.
- Store leftovers in an airtight container for up to 2 days, but note they may lose some crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 50
- Fat: 5
- Carbohydrates: 50
- Fiber: 1
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Daal Poori: Lentil Stuffed Deep Fried Indian Bread
- No-Rise Donuts
- ISHQ Restaurant NYC: A Modern Love Letter to Indian Cuisine
- Dilli Dilli: Old Delhi Meets New Delhi in the Heart of Times Square
Frequently Asked Questions
Why does the batter need to rest for an hour before frying?
The ½ tsp of rapid rise yeast in the batter needs time to ferment. Resting the batter in a warm place for about 1 hour allows the yeast to activate and develop the slightly tangy, airy texture that is characteristic of jalebi. Skipping this step will result in a denser, less authentic result. 
Why must the sugar syrup be warm rather than hot when dipping the jalebis?
The notes specifically warn that the syrup should be warm, not hot. Dipping the freshly fried jalebis into hot syrup can make them soggy and cause the syrup to crystallise unevenly. A warm syrup absorbs into the jalebi quickly and evenly while letting them stay crisp.
What does gram flour (besan) add to the batter?
Gram flour, or besan, is made from ground chickpeas and adds a subtle earthy depth to the jalebi batter. The recipe uses just 1 tsp alongside ½ cup all-purpose flour — a small amount that contributes to the distinctive flavour without making the batter heavy.
How do I get the spiral shape right?
Pour the batter into a squeeze bottle or piping bag with a small nozzle, then squeeze it directly into the hot oil in a continuous spiral. The batter fries quickly — 2–3 minutes per side — so work in small batches. The author notes the shape takes practice and that imperfect spirals still taste great.
These look adorable… but it looks like some steps are missing. 11-14 are repeats.
Hello! I agree, some steps missing. I was very interested in making these cuties. Can you tell how you piping them? Thank you!
The Jalebis looks stunning Sonia. This one is a great post :)
They’re beautiful..I can’t wait to make them myself for the first time!!
this is interesting and so cute :)