Jalebi - Indian Celebration Sweet

Jalebi deep fried dessert

The Spruce Eats / Teena Agnel

  • Total: 115 mins
  • Prep: 25 mins
  • Cook: 90 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
225 Calories
4g Fat
47g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4-6
Amount per serving
Calories 225
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 296mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 5%
Protein 3g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jalebi is a hot favorite on any special occasion be it a birthday, wedding or festival. Jalebis, though mostly eaten by themselves, can also be soaked in warm milk.


  • Batter Ingredients:
  • 2 cups flour (self-raising)
  • 1/2 teaspoon baking powder
  • 1 cup yogurt
  • 3 strands saffron
  • 1/4 teaspoon cardamom powder
  • 3 inches vegetable oil (canola/sunflower cooking oil for deep frying)
  • 2 drops food coloring (orange)
  • Syrup Ingredients:
  • 1 cup sugar
  • 2 tablespoons rosewater

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Jalebi
    The Spruce Eats / Teena Agnel
  2. Mix the flour, baking powder, yogurt, and food coloring into a batter and keep aside for 24 hours to ferment.

    Mix flour
    The Spruce Eats / Teena Agnel 
  3. Pour batter into a ketchup dispensing bottle.

    Ketchup bottle
    The Spruce Eats / Teena Agnel
  4. To make sugar syrup, melt the sugar with the rosewater in a small saucepan and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb, the syrup is done.

    Water in pot
    The Spruce Eats / Teena Agnel
  5. Turn off the fire, add the saffron strands and cardamom and stir well.

    Add spices
    The Spruce Eats / Teena Agnel 
  6. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure thorough cooking of the jalebis.

    Heat the oil
    The Spruce Eats / Teena Agnel
  7. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.

    Heat oil
    The Spruce Eats / Teena Agnel
  8. Fry till light golden and then remove and put directly into the sugar syrup.

    The Spruce Eats / Teena Agnel
  9. Allow to soak for 2 to 3 minutes and then remove.

    Jalebi deep fried dessert
    The Spruce Eats / Teena Agnel
  10. Serve warm.

    Jalebi deep fried dessert
    The Spruce Eats / Teena Agnel