Jalebi - Indian Celebration Sweet

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 11/10/18
Jalebi deep fried dessert

The Spruce / Teena Agnel

Prep: 25 mins
Cook: 90 mins
Total: 115 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
225 Calories
4g Fat
47g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 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.

Ingredients

  • Batter Ingredients:
  • 2 cups flour (self-rising)
  • 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 / Teena Agnel

  2. Mix the flour, baking powder, yogurt, and food coloring into a batter and keep aside for 24 hours to ferment.

    Jelebi batter
    The Spruce / Teena Agnel 

  3. Pour batter into a ketchup dispensing bottle.

    Ketchup bottle
    The Spruce / 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.

    Sugar syrup in pot
    The Spruce / Teena Agnel

  5. Turn off the fire, add the saffron strands and cardamom and stir well.

    Spices added to syrup
    The Spruce / 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.

    Oil in a skillet
    The Spruce / 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.

    Jelebi frying in a pan
    The Spruce / Teena Agnel

  8. Fry till light golden and then remove and put directly into the sugar syrup.

    Jelebi soaking in syrup
    The Spruce / Teena Agnel

  9. Allow to soak for 2 to 3 minutes and then remove.

    Jalebi deep fried dessert
    The Spruce / Teena Agnel

  10. Serve warm.

    Jalebi deep fried dessert
    The Spruce / Teena Agnel