Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Jalebi
A popular sweet made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Prepare the Batter: In a bowl, mix the all-purpose flour, gram flour, and yogurt. Add water gradually to make a smooth, thick, pancake-like batter. Cover and leave in a warm place to ferment for 12-24 hours until slightly sour and bubbly.
- 2
Prepare Sugar Syrup: In a saucepan, combine sugar and water. Boil for 5-7 minutes until the syrup reaches a single-thread consistency (sticky between thumb and index finger). Add saffron strands and keep the syrup warm on the lowest heat setting.
- 3
Check Batter Consistency: After fermentation, whisk the batter well. If it's too thick, add a tablespoon of water. Pour the batter into a squeeze bottle or a piping bag with a small hole.
- 4
Pipe the Jalebis: Heat ghee or oil in a wide, flat pan over medium heat. Squeeze the batter directly into the hot oil in spiral shapes (start from the center and move outward, sealing the end over the top).
- 5
Fry to Crisp: Fry the spirals for 2-3 minutes on each side until they are crispy and golden brown.
- 6
Soak and Serve: Using tongs, remove the jalebis from the oil, drain for a second, and immediately plunge them into the warm sugar syrup. Press them down gently for 30 seconds to soak up the syrup, then transfer to a plate. Serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
3 g
Protein
39 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jalebi is made by piping a fermented batter into hot oil in tight spiral shapes, then dropping the just-fried coils straight into warm sugar syrup so they soak it up while still hot and porous. The dish is sold across India by dedicated sweet-makers, or halwais, often made fresh to order rather than kept sitting for long.
Listahan note
This version lets the batter ferment briefly before frying, which builds a slightly tangy, aerated batter that fries up with more texture and better syrup absorption than a batter used immediately after mixing.
Technique cues
- Let the batter of flour, gram flour, and yogurt sit at room temperature for several hours or overnight, since the yogurt's bacteria give the batter a light fermented tang and helps trap air bubbles that make the coils crisp rather than dense.
- Pipe the batter into the hot oil in continuous, overlapping spirals using a squeeze bottle or piping bag with a small opening, working quickly so the shape holds before the batter starts to fry solid.
- Fry until the coils turn a light golden color rather than deep brown; jalebi should stay a pale gold, since over-frying makes them taste bitter under the sweet syrup.
- Have the sugar syrup warm and ready before frying starts, since the coils need to go from the oil straight into the syrup while still hot enough to absorb it fully.
Kitchen flow
- Parallel prep
- While Jalebi is in the oven, measure out any garnish or topping — like the saffron strands — so it's ready the moment the bake finishes cooling. Everything else is quick — the boil is the one step that takes real time.
- Make-ahead
- Jalebi's dough or batter (built around saffron strands) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Plan around the boil; that's the slow part.
- Leftover move
- Leftover Jalebi freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the saffron strands. Plan around the boil; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Jalebi right away — sugar and butter residue hardens fast once it cools. This one leans on the saffron strands. The boil step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup all-purpose flour
Structural base
Purpose: cup all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
2 tbsp gram flour
Structural base
Purpose: tbsp gram flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/2 cup yogurt
Richness and texture
Purpose: cup yogurt rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 cup sugar
Sweetness and aroma
Purpose: cup sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup water
Flavor support
Purpose: cup water supports the balance of Jalebi and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Soak the fried jalebi in the syrup for only a minute or two per batch, then lift them out; leaving them too long makes them soggy and overly sweet rather than syrupy with a crisp bite.
- Serve jalebi warm, ideally within an hour of frying, since the coils lose their crisp texture the longer they sit after soaking.
- A side of warm milk or rabri, a thickened sweetened milk, is a traditional pairing that balances the intense sweetness of the syrup.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the saffron strands.
- Dairy-free direction
- Swap the yogurt for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the saffron strands.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the saffron strands.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the saffron strands.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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