How to Make Jalebi – A Complete 500-Word Guide

Jalebi is a popular Indian dessert known for its spiral shape, crispy texture, and juicy sweetness. It is enjoyed during festivals, weddings, and special occasions. Making jalebi at home may seem challenging, but with the right ingredients and steps, it becomes quite easy. Here’s a step-by-step guide on how to make delicious jalebi from scratch.

Ingredients for Jalebi

For the batter:

1 cup all-purpose flour (maida)

2 tablespoons cornflour

1/4 teaspoon baking soda

1/2 cup plain yogurt (dahi)

1/2 cup water (as needed)

A pinch of turmeric or yellow food color (optional)

For the sugar syrup:

1 cup sugar

1/2 cup water

1/4 teaspoon cardamom powder

A few saffron strands (optional)

1/2 teaspoon lemon juice

Other:

Ghee or oil for deep frying

Piping bag or squeeze bottle with a small nozzle

Preparing the Batter

Mixing Ingredients:

In a bowl, combine the all-purpose flour, cornflour, and baking soda. Add yogurt and mix well. Slowly add water to make a thick, smooth batter. The batter should be lump-free and have a flowing consistency like pancake batter.

Fermentation:

Cover the bowl and let the batter ferment for 8–10 hours or overnight in a warm place. This gives the jalebi its characteristic flavor and lightness.

Making the Sugar Syrup

In a pan, combine sugar and water. Heat until the sugar dissolves completely.

Add cardamom powder and saffron strands. Boil the syrup for 5–7 minutes until it reaches a one-string consistency (sticky but not thick).

Add lemon juice to prevent crystallization. Turn off the heat and keep the syrup warm.

Frying the Jalebi

Heating Oil:

Heat ghee or oil in a flat-bottomed pan over medium heat. Make sure the oil isn’t too hot, or the jalebi will brown quickly without cooking inside.

Shaping the Jalebi:

Pour the batter into a piping bag or squeeze bottle. Squeeze the batter in a spiral motion directly into the oil, starting from the center and moving outward.

Frying:

Fry the jalebis until golden and crispy, turning once to ensure even cooking. Avoid overcrowding the pan.

Soaking in Sugar Syrup

Immediately transfer the hot jalebis into the warm sugar syrup. Let them soak for 30–45 seconds.

Remove with a slotted spoon and place them on a plate or tray to cool slightly.