Go Back
+ servings

Indian Jalebis

No ratings yet
Course Dessert
Cuisine North Indian
Servings 10 Jalebis


For the jalabi batter:

  • 1 cup all purpose flour
  • 2 1/2 tbsp rice flour
  • 1 tsp yeast
  • 3 tbsp sour yogurt
  • 1 tsp turmeric

For sugar syrup:

  • 2 cups water
  • 2 cups sugar
  • 1/2 tsp rose water (optional)
  • Oil (for deep frying)


For the batter:

  • In 2-3 tablespoon hot water dissolve yeast. Cover and let it sit for 5 minutes.
  • Now combine flour and spices in a large mixing bowl. Add yeast and adding water, little at a time make a thick batter. Cover and let it ferment for an 1-2 hours.
  • If using yogurt instead of yeast then repeat the same process just the batter would be thinner in this case. Exactly like a pancake batter. Cover and ferment for 6-8 hours or overnight.
  • In the meantime make a one strand sugar syrup cooking sugar and water for 15-20 minutes on medium heat.
  • After fermentation the batter should be light and flowy. Add extra water if needed.

To fry:

  • Heat oil for deep frying. Using a funnel, piping bag (with tip number 12), a Ziploc bag (cut a small opening), a jalebi maker of a plastic ketchup bottle with a nizzle like opening, pipe the batter into the oil in circular motion.
  • Fry until the jalebi is golden on both sides. Take it out of the fryer and drop into the hot syrup for 5-7 seconds. Strain the extra syrup out and take the jalebis out.
  • Serve with yogurt, rabdi or just as it is.
Tried this recipe?Let us know how it was!