Easy Jalebi Recipe with step by step pictures. Jalebi is a deep fried Indian sweet which is then drenched in sweet sugar syrup. It taste more or like honeycomb.
Jalebi Recipe
Jalebi is probably one of the sweet which I stayed away for such a long time thinking that it is a complicated one to make. And It came out quite good. I am giving you step by step recipe for this. So you too can prepare it at home. This recipe is really simple to make and it taste great. Traditionally they serve it piping hot with some milk poured on top. It taste divine. If you have never heard about jalebi, it is a deep fried Indian sweet which is then drenched in sweet sugar syrup. It taste more or like honeycomb. Yes HONEYCOMB.
Ingredients for Making Jalebi
- All purpose flour / Maida - 100 gm
- Curd / Yoghurt - 1 cup
- Lime juice - 1 tsp
- Cornstarch / Cornflour- 30 gm
- Hot oil - 1 tbsp
- saffron color/food colouring-1 tsp
- Sugar - 1 cup
- Water - ½ cup
- Oil for deep frying
How to Make Jalebi at Home
- Mix flour, cornflour, lime juice, curd, food colouring till it forms a thick batter.
- Heat oil and pour hot oil over this and mix well. Let this ferment overnight.
- Heat sugar and water in a sauce pan for 5 mins till it gets transparent and syrupy consistency.
- Heat oil for deep frying.
- Now take the jalebi batter and spoon it in the piping bag and pipe it in hot oil.
- Fry it till crisp and light golden. Put this in hot sugar syrup and let it sit for 30 sec.
- Take it out and serve hot with some milk.
Jalebi Recipe | How to Make Jalebi at Home Easily
Ingredients
- All purpose flour / Maida - 100 gm
- Curds / Yoghurt - 1 cup
- Lime juice - 1 tsp
- Cornstarch / Cornflour- 30 gm
- Hot oil - 1 tbsp
- saffron color/food colouring-1 tsp
- Sugar - 1 cup
- Water - ½ cup
- Oil for deep frying
Instructions
- Mix flour, cornflour, lime juice, curd, food colouring till it forms a thick batter.
- Heat oil and pour hot oil over this and mix well. Let this ferment overnight.
- Heat sugar and water in a sauce pan for 5 mins till it gets transparent and syrupy consistency.
- Heat oil for deep frying.
- Now take the jalebi batter and spoon it in the piping bag and pipe it in hot oil.
- Fry it till crisp and light golden. Put this in hot sugar syrup and let it sit for 30 sec.
- Take it out and serve hot with some milk.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Jalebi Recipe Step by Step Pictures
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| Take all your ingredients |
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| Mix everything up |
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| make this to a smooth paste |
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| Heat oil till hot |
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| Pour that over the batter and mix well. Let this ferment over night. |
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| Now make the sugar syrup by taking sugar in a saucepan |
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| add water to it |
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| Heat it up |
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| Bring that to a boil |
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| Let it get syrupy and clear...It will take 5-7 mins |
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| Spoon the fermented batter to a piping bag |
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| pipe it in hot oil |
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| Cook it for a min or two....Don't let it go so dark like this...I fried it too long |
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| Drain it |
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| Immerse in sugar syrup and let it sit for 30 sec... |
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| Serve... |
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| I know that it looks Delicious |
julie
Mouthwatering !!
Priya
Quite addictive and wonderful looking jalebis..
Mina Joshi
Looks delicious. I make it too but have never added corn flour.
Suja
Makes me drool..jelabi looks so tempting
Krithi's Kitchen
Just drooling.. simply yum...
Krithi's Kitchen
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anthony stemke
You are certainly correct, it looks delicious. How could it not with those wonderful ingredients.
Thank You.
ANU
beautiful looking jilebi...
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Cynthia
I haven't had jalebi in ages! Yum!
Dzoli
Honestly,I would be enrvous too if I saw the recepie;) Lucky we have your step by step instructions.The reason I love your blog:)
Sharmilee! :)
My fav..looks delicious
Hari Chandana
I too make this recipe.. yours looks absolutely perfect and delicious.. awesome preparation dear.. Yummy 🙂
Indian Cuisine
nivedita
Yummm,
you too got it right dear 🙂
mine came out dry 🙁
very helpful clicks.
Priya (Yallapantula) Mitharwal
wow dear, they have come out really well !!!
Anonymous
i tried this out came very well thanx for the recipe
Sapthanaa Vytheswaran
thanks for the recipe!
Jeni
i tried this recipe, the taste was great but the jelabi's weren't crisp 🙁 is there any special care to be take while preparing this recipe other than the oil temperature? and i substituted cornflour for rice flour, was that the wrong step?
Quratulain Masood
U r too good arthi keep up the good work ur tutorial pics make the receipes so easy ... Thank u soo much for such nice receipes ...
Anonymous
thanks for the recipe..I tried it today..it tastes gr8..but its not crispy..after frying it was crispy..but once immersed in syrup,everything gone..wats the pblm with me..
Aarthi
@AnonymousYou have to use the measurements.If you increase or reudce anything it will affect the crispness.
maryam bakhtawari
Plz give me measurment in spoon or cup
Aarthi
@maryam bakhtawari
maida - 1 cup - 2 tblspn
Cornflour - 3 tblspn
Fouzana
Aarthi.Where to keep for fermentation
Aarthi
@Fouzanastore at room temp
Anonymous
wow
Anonymous
Hi