Jalebi is a popular Indian desert made from maida and sugar syrup. Served at festivals and special occasions, this traditional desert recipe is appreciated not only by children but also by adults. This crispy sweet spiral tastes brilliant when served with hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, pouring it in a spiral shape into the hot oil pipe. However, to make the process easier, you can use a squeeze bottle, which makes it much simpler. The rule of thumb for making incredible Jalebis is to ferment the dough well.This quick and easy dessert recipe is combined with various dishes in different regions. In Gujarat, Jalebi is often associated with Fafda, while in other regions, he is served with Rabri.

  • TOTAL TIME-50m
  • PREP TIME-30 m
  • CALORIES-454

Ingredients of Jalebi


  • 2 cups Wheat flour or All purpose flour
  • 1 tablespoon Cornstarch/Cornflour
  • 1/4 cup Besan (Chickpea flour/ Gram flour)
  • 1.5 teaspoon Baking powder
  • 1/8 teaspoon Haldi (Turmeric powder) or yellow food color
  • 1/8 teaspoon Cardamom Powder
  • 1/4 cup Thick Curd
  • 1/2 – 3/4 cup Lukewarm Water (adjust accordingly)
  • Ghee for Frying

Also Read: Sugar Cane Juice Kheer


  • 1 cup Sugar
  • 1/2 cup Water
  • 1 teaspoon Rose water or any essence
  • 1/2 teaspoon Lemon Juice
  • 1 teaspoon Cardamom Powder
  • 1/8 teaspoon Saffron strands
  • A drop of Orange food color (optional)

How to Make Kesari Jalebi

  1. Mix the flour and the dahi to form a smooth and thick dough (consistency of drops), add water if necessary and leave to ferment for 6-7 hours.
  2. Dough is spongy and should be able to see bubbles on the surface.
  3. Prepare the sugar syrup by dissolving the sugar, rose water, cardamom powder and saffron in water over low heat, then cook over high heat until it is slightly thick . After that add the lemon juice.
  4. When this mixture is lifted with a spoon and poured into the pan, it should fall into a thin and smooth spray or when a drop of it has cooled slightly, press it between your thumb and forefinger, then spread your fingers, it should look like a wire. Keep warm until you fry the “jalebis”.
  5. Take a deep, heavy pan and heat the oil. To test if your oil is ready, pour a little paste into the oil and see if it arrives immediately. If so, your oil is ready to fry.
  6. Fill the bag with the dough. Turn the opening to seal the bag. Cut a bottom corner of the bag to make a small hole, through which you can direct the `jalebis’. The smaller the hole, the finer the jalebis.
  7. Hold the bag over hot oil and drain hot tubs (such as hot tubs) of the desired size directly. Do as many laps as you can comfortably without touching yourself.
  8. Lower the heat to medium and turn the “jalebis” and fry them until they are light brown on both sides.
  9. Lift the jalebis, drain the oil and put into the syrup. Leave it for about a minute, then remove it again.
  10. Serve it hot.