Easy Jalebi | How to make Easy Jalebi

By Pooja Nadkarni  |  7th Nov 2015  |  
5.0 from 2 reviews Rate It!
  • Easy Jalebi, How to make Easy Jalebi
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About Easy Jalebi Recipe

Jalebi is a sweet prepared in India for festive seasons. It is made by deep frying all purpose flour soaked in water in circular shapes and then soaked in sugar syrup.. They are popular in South Asia during Ramadan and Diwali. They can be served warm or cold.Though they say that the jalebi recipe is tedious, I am going to show you simple and easy way to prepare it.

Easy Jalebi

Ingredients to make Easy Jalebi

  • all purpose flour/Maida 1 Cup (140 Grams)
  • water 1 Cup
  • 3/4 White granulated sugar + 3/4 cup water
  • orange food color 2-3 drops
  • saffron 5-6 Strands
  • oil for deep frying 1 Cup

How to make Easy Jalebi

  1. Take all purpose flour and add water into it. Mix it and beat with electric beater for 5 minutes to make it smooth. Cover with a plate and keep in warm place for fermentation for 24 hours.
  2. Remove the cover, Beat again for 2 minutes, add food color and beat for 2 minutes again. In a heavy bottom vessel, take sugar+water. Keep on high heat and stir continuously till the sugar dissolves.
  3. Lower it on medium high heat and cook till the sugar reaches one string consistency. Add some saffron strands . Switch off the stove. Let it cool down but not fully . Keep until it gets lukewarm.
  4. In the meantime, heat oil in a non stick pan on medium high heat. Pour some of the batter in the squeeze bottle. Hold it over hot oil and start squeezing the batter in the spiral shapes.
  5. cook for few seconds and then gently turn them. Ensure that they get crispy golden on both the sides and then remove it on paper towel.
  6. Soak jalebis in the sugar syrup for just few seconds and then remove on the plate. Enjoy this dessert hot or cold.

My Tip:

Make sure that the oil is not very hot. It should be just bubbling slightly while frying jalebis.

Reviews for Easy Jalebi (2)

Drishti Punjabia year ago


Medha Nadgouda2 years ago

have we not to add soda or any other rising agent to the batter.

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