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Average: 4.3 (3 votes)
Makes 15-20

Crunchy sweet spirals dipped in sugar syrup, adding sweetness and moistness to the crunch!

Recipe courtesy of Fati Naz.

Ingredients for Jalebis
1 cup
plain/all purpose flour
1/8 tsp.
cardamom powder
1 tsp.
instant yeast
2 tsp.
corn flour
1 tsp.
1 tbsp.
plain yoghurt
3/4 cup
warm water
Ingredients for Syrup
1 1/4 cup
1 cup
pinch of saffron
1 tsp.
lemon juice
1/4 tsp.
cardamom powder

1.  In a mixing bowl, add Plain Flour, Cardamom Powder, Instant Yeast and Corn Flour. Mix thoroughly.

2.  Add Oil, Yogurt and Water and mix well until there are no lumps.

3.  In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.

4.  After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.

5.  Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat

6.  Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. and mix.

7.  Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).

8.  Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.

9.  Fry until the bottom side looks golden and flip once to cook the other side.

10.  With tongs, remove jalebi, shake off excess oil and place directly into sugar syrup.

11.  Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.

12.  Continue frying remaining jalebies.

13.  Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight fitting lid. Jalebies will remain fresh for 4-5 days unrefrigerated.

About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.



Do we need to add orange Color to the batter or not ?

Fauzia's Kitchen Fun's picture

Yes we do, a few drops to achieve the desired colour.

Thanx for the recipe ...I made them for 1st time n turned out to be amazing ..

Fauzia's Kitchen Fun's picture

Yes plain flour/all purpose flour are the same as maida.

About the syrup shld it be like the one for kaimati? Do you deepfry or shallow fry?

Fauzia's Kitchen Fun's picture

Yes like kalimati, not too thick but not too watery either. And best to deep fry.

Fauzia's Kitchen Fun's picture

You can leave it out.

Just tried this recipe and they came out perfect!!!

i tried yr jalabi but the batter was too thick to b moulded into jalabi...i dont know error in measurement.....

Fauzia's Kitchen Fun's picture

Could be an error when you measured, in any case next time simply add a bit of extra water and stir until the consistency is good enough to shape the jalebis.

can use lime instead of lemon?

Fauzia's Kitchen Fun's picture


i tried jalebis...it was so crunchy & yummy...ma little son loved it...jazakallah fauzia sis;)

Fauzia's Kitchen Fun's picture

Please refer to this note: SR Flour

i tried this but it was too oily i dot kno w what wEnt wrong

Fauzia's Kitchen Fun's picture

Probably the oil was not very hot when you fried them so they ended up absorbing too much oil.

Fauzia's Kitchen Fun's picture

No, you need yeast for this recipe.

can we use baking powder instead of yeast?

i didn't get instant yeast instead i got normal yeast is tat k

Fauzia's Kitchen Fun's picture

Hi, yes it is fine, if it is active dry yeast make sure you soak it first in warm water and allow it to activate before adding it to the flour. Also you will need a little bit more yeast, about a quarter tsp extra.

Perfect. Receipes... Thanks alot sister.......

is it neccessary to add yougurt,if i will skip it ,it would be not gud kya?

Fauzia's Kitchen Fun's picture

I would not recommend that you skip it.

I never thought I could actually make jalebi at home successfully. I have made this recipe twice and both time it's turned out awesome. I finished it on my own within a day. JazakAllah Fauzia.

Jazakallahu khair sister for this lovely recipe. Hav tried a recipe earlier from elsewhere and it was disastrous. It was the laughing stock for eid..... This time I followed ur recipe. Was delicious.thank u once again.

jalebis came out perfect .... thnx a lot fr the recipe :)

What should I do if I dont want to add yogurt?

Fauzia's Kitchen Fun's picture

Yoghurt is important for the best results for these jalebis.

I made dem today and it was lovely!! Thank You So much! I just had a question, the sheera did not enter my jalebis properly, what might have i done wrong? and what shud be the consistency of the batter?

Fauzia's Kitchen Fun's picture

Thanks! Could be that the consistency of your sheera was too thick? Try making it a bit thinner and see if that helps next time.

what shud be the consistency of the flour batter btw? shud it be thick or runny?

Fauzia's Kitchen Fun's picture

Not too thick but not runny.

Do you have to use corn flour, can I use corn meal?

Fauzia's Kitchen Fun's picture

You need to use cornflour not corn meal.

Salaam Fauzia ! How are you doing ? I made these jelabies and the problem I encountered was that they were nice and crispy as soon as i made them but after sometime they became absolutely soft and didn't taste sweet anymore . What could have gone wrong ,

Fauzia's Kitchen Fun's picture

W/Salaam, hmm not sure why that happened. Did you soak them for too long?

Didn't soak them for long at all . Just immersed them in the sheera on both sides and took them out .

salaam!! tried fr the first tym wth your recipie n comes out owsum bt feww ov thm gts soft n few wre crispy why is that so?

Fauzia's Kitchen Fun's picture

W/Salaam, thanks. Not sure why some were crispy and some not. Could be the thickness of the jalebis or the amount of time fried.

nimra saqib's picture

Love You Recipes....!!

Lovely recipe! Wanted to ask when exactly do we add the orange colour?

Fauzia's Kitchen Fun's picture

You can mix it in the yoghurt.

How to reheat the Jalebis??

Fauzia's Kitchen Fun's picture

Very difficult to reheat jalebis. Best to let them come to room temperature and serve.

Salam Fauzia.
Can I please have the recipe for Shahi Tukda. Tried the keema filling recipe and its just too good.

Aliya's picture

Hi Fauzia

I make your recipes all the time but I made this one and I was so so so upset.
When I put the batter into the oil with a ketchup bottle (nozzle was not too big)
The shape did not turn out right at all and they started breaking in the oil
It didnt turn out to be round like yours :(
Pleaase advise on what I should do - I really would like to try them again!
Thank you!!

Fauzia's Kitchen Fun's picture

Hi! So sorry about your results, sounds like the batter was either too thin or too thick. Do try again and inshaAllah you will have better results. Measure the ingredients very carefully.