Here’s a simple and traditional Jalebi (Jilebi) recipe — crispy, juicy, and delicious! 😋
🧂 Ingredients
For the Jalebi Batter:
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Maida (all-purpose flour) – 1 cup
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Corn flour – 2 tbsp
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Curd (yogurt) – ½ cup
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Water – as needed (about ½ cup or less)
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Baking soda – a pinch (optional, helps fermentation)
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A few drops of orange/yellow food color (optional)
For the Sugar Syrup:
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Sugar – 1 cup
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Water – ½ cup
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Lemon juice – ½ tsp (prevents crystallization)
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Cardamom powder – ¼ tsp (optional)
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Rose water or saffron strands – few drops/pinches (optional)
For Frying:
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Ghee or oil – for deep frying
🍯 Step-by-Step Preparation
1. Make the Batter
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In a bowl, mix maida, corn flour, and curd.
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Add water little by little to make a smooth, thick batter (like dosa batter).
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Add food color if using.
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Cover and ferment for 8–10 hours or overnight in a warm place.
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(If in a hurry, rest for at least 2 hours.)
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2. Prepare Sugar Syrup
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In a pan, mix sugar and water.
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Boil until it forms a 1-string consistency (when you press syrup between two fingers, it forms a thin string).
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Add lemon juice, cardamom powder, and rose water or saffron.
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Keep it warm, not hot.
3. Fry the Jalebis
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Pour the batter into a squeezy bottle, piping bag, or cloth with a small hole.
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Heat ghee or oil in a flat pan on medium heat.
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Squeeze the batter in a spiral shape directly into the oil.
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Fry on medium-low flame until crisp and golden on both sides.
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Remove and immediately dip in warm sugar syrup for about 30 seconds.
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Take out and place on a plate.
🍽️ Serving
Serve warm with milk or curd — or enjoy plain!
Perfect for festive occasions like Diwali or Eid. 🎉
Would you like the instant version (no fermentation, ready in 30 minutes)?
