Homemade Jalebi Recipe – Crispy, kesari and delicious

Jalebi is got to be the favourite amongst Indians having a sweet tooth. It has such a nostalgic vibe to it too. For us, it reminds us of our childhood Sundays when we used to relish Jalebis with milk.

Jalebi is a mithai (Indian sweet) or dessert that people in India love to have during celebrations or festivals and sometimes for even weekend breakfasts. (Comment and let us know if you had it too as a child)

This Jalebi recipe is quite convenient and easy and there are no fancy ingredients. The Jalebis stay crispy and awesome for hours.

Note – Makes 15 -20 jalebis depending on the size and serves 4-5 people.


  • 3 cups of ghee or oil (for frying)
  • 1 cup maida or all purpose flour
  • 2 tsp corn flour
  • 1 tbsp dahi or yoghurt
  • 1 small pinch of red/orange food colour
  • 2 tsp white vinegar
  • 2 cup water
  • ½ tsp baking soda
  • 2 cups of sugar
  • 6 cardamoms, crushed into powder
  • 6-7 stands of kesar or saffron
  • ½ a lemon’s juice
  • 1 tsp rose water
  • 10 pista or pistachios, sliced lengthwise


For making chashni or sugar syrup –

  1. In a wide pan, add 2 cups of sugar and 1½ cups of water and cook on high heat till the sugar completely dissolves in the water.
  2. Add cardamom powder, kesar or saffron and cook on medium heat until one string consistency (click here to know more) is achieved.
  3. Take the pan off heat and add ½ a lemon’s juice and rose water.

For Jalebi batter –

  1. In a mixing bowl, add maida, corn flour, dahi or yoghurt, food colour, white vinegar (check the measurements in the ingredients section) and ½ cup of water.
  2. Mix them really well so that there are no lumps left and add a little water if required to achieve a thick flowing consistency.
  3. Keep aside for 10 minutes and add baking soda and mix.

For preparing Jalebis

  1. In a deep pan or wok, heat up the ghee or oil.
  2. In an empty plastic ketchup bottle add the Jalebi batter.
  3. When the ghee or oil is hot, squeeze the bottle over the pan and make concentric circles of the size of your choice on medium heat.
  4. Let them fry and float in ghee or oil and flip it till they cook and looks crispy.  (Flip them before they start turning brownish because that means that they are burning).
  5. Take them out of the frying pan and dunk them in the pan containing the sugar syrup. Flip them and let them soak in the syrup for 30 seconds.
  6. Garnish with sliced pistachios and enjoy with rabri or milk.

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