Jalebi is a sweet dish that is traditionally made during festivals (like Diwali), monsoons or any other special occasion.  However, having no occasion at all should not deter you in making jalebis.  You can easily purchase these sweet pieces but trying it at home is much more exciting.


We have two methods in how to make jalebi.  First method is the traditional one which uses yogurt as the leavener and should be waited upon for overnight.  The second one uses active dry yeast which should only take an hour for the batter to get ready.





For the traditional jalebi:

  • 1 cup of all-purpose flour
  • 2 tbsp. of Bengali gram, corn, or rice flour
  • ¾ cup of plain yogurt (or ½   cup  buttermilk)
  • ½ tsp. of baking soda
  • 2 tbsp. of clarified butter
  • 3-4 threads of saffron (or 4-5 drops yellow food coloring)
  • water


For the quick jalebi:

  • 1 ½ cups of all-purpose flour
  • 1 ½ tsp. of active dry yeast
  • 1 tbsp. + 2/3  cup of water
  • 2 tbsp. of Bengali gram, corn, or rice flour
  • 2 tbsp. of melted ghee, or clarified butter
  • 3-4 threads saffron (or 4-5 drops yellow food coloring)


For the sugar syrup:

  • 1 cup of granulated sugar
  • 1 cup of water
  • 3-4 threads saffron, or 4-5 drops of yellow food coloring





Method 1: Traditional

  1. Mix up the ingredients for your batter (see the ingredients for the traditional jalebi) in a ceramic or glass bowl. Remember to add the saffron or food coloring last. The thickness that you should attain should be that of a thick pancake batter.
  2. Leave the batter in a warm place overnight (or for up to 12 hours) to allow fermenting process.


Method 2: Quick Batter

  1. Dissolve the yeast first in a tablespoon of lukewarm water and leave it be for about 10 minutes.
  2. Mix together the remaining ingredients save for the saffron (or coloring) which should be added lastly. The consistency should be the same as a thick pancake batter with no lumps.
  3. Let the batter sit for about 15 minutes to allow the yeast to work.
  4. Meanwhile, heat up your oil in a heavy-bottomed pot in 360°- 375°


Syrup Making

  1. Mix the ingredients together and cook until it achieves the single thread stage of about 220°-222° This should take for about 10- 15 minutes over medium-low heat, watching constantly to avoid it having burnt.
  2. Test the thread consistency by trying a drop on between your thumb and forefinger. Press the drop with these two and slowly put them apart to see how many threads were formed.  It should form single thread only as multiple threads mean that you have too thick syrup.  You can add a bit of water if this is the case, but not forming a thread means that your syrup is not yet ready.
  3. Remove the sugar syrup from the heat and stir in the saffron or food coloring.


Cooking of Jalebi

  1. As your oil heats up and begins to be ready, load your batter into a plastic squeeze bottle.
  2. Pour some batter into the oil and form coils of jalebi.
  3. Fry jalebis until they are golden brown and crisp which can take for about 2 minutes.
  4. Soak the all ready jalebi into the syrup for about a minute (or if you want for about 4-5 minutes).
  5. Do steps 2-4 until the batter is fully consumed.
  6. Remove jalebis from syrup as per batch and serve.