April 12, 2018

Jalebi | How to make Instant Jalebi

Somewhere on top of my to-do list was Jalebi . Having tasted it at many North Indian weddings / functions, I am amazed how similar yet different it is from its South Indian cousin Jaangri. They look similar yet are taste and ingredient-wise miles apart.

Given my reluctance to deep fry , this was one of the few dishes that were deep fried (trust me, I even looked up google to see if someone had “baked or pan fried” these !! Lol )

I was quite taken in by chef Vaman’s video of almost instant jalebi without any commercial additives like Rankat / hydro yet tasting like the halwaai/ sweet meat shop’s owner’s secret recipe :)

And what’s more , I quickly made Indori poha for our evening snack and the jalebi- poha combo took me right back to indore / Bhopal days where this street food is relished almost everyday like our idli dosa !

The texture was bang on however the shapes gave up on me, as I was using a squeezee bottle. I will work on the shapes next time , till then do check out this recipe and the secret ingredient that gives it fluffiness yet makes it crispy.

Notes - I was very sceptical so tried with a very small

Quantity n ended up with exactly 8 jalebis. You could easily double or triple this recipe .

Prep time - 15 Mins , cook time - 30 Mins ; makes -8 medium sized jalebis


Sugar syrup-
  • 1/4 cup water
  • 2/3 cup sugar
  • Pinch of Kesari essence / orange food colour
  • Pinch of saffron
  • 1/2 tsp of lemon juice

Jalebi -

  • Maida / all purpose flour - 2/3 cup
  • Urad dal flour - ground fine and sieved throughly - 2 tbsp (this is our secret ingredient so don’t skip it !)
  • Baking soda - 1/4 tsp
  • Ghee - 2 tsp
  • Oil - to deep fry


Make a 1 string consistency syrup with the sugar n water. Ensure the sugar stays warm , add a pinch of lemon juice to prevent crystallisation. Keep aside

Mix maida, urad dal flours wel. Add ghee and rub into the flour mixture till

It resembles breadcrumbs / shortcrust pastry. Now add the soda and little water (about 1/2 cup in 2 tbsp batches) and best wel till you get a thick yet dropping batter . Mix well further to get a idli batter kind of consistency but don’t add too much water (it’s the key here else you can’t squeeze the jalebis)

Pour this batter into the bottle or a piping bag . Squeeze into moderately hot oil in medium flame, into spiral shapes. Let it fry to light golden brown

On both sides ( as flat frying pan works best here !)
Immediately dip the hot jalebis into the warm syrup. Let it soak for a good 2-3 Mins. Remove to a wire rack so the excess syrup can drip to a clean plate below.
Serve warm or at room temperature.
Can be also served with vanilla ice cream or Rabdi :) we *LOVED* it warm with a bowl of Indori poha on the side !

BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87


  1. Jalebi looks absolutely incredible, succulent and one of my favourite sweet. I can enjoy some rite now without any fuss..

  2. Jalebi making is an art in itself..you may not have got the right shape, but the jalebi's look very juicy and that's what really matters. The combo of poha jalebi is classic !!
    This was on my list too for J , but I finally posted something else.

  3. The jalebis looks juicy and with the poha it is a heavely combo! Must try this instant version Kalyani.

  4. Love this type of instant jalebi and it looks so juicy and delicious !!! Never tried instant version of jelabi, sounds simple, will give a try !!! Guess that the addition of urad dal gives the soft and juicy jelabi!!!

  5. I heard about this combo and I have friends who say that the combo is awesome. And here you are posting the combo. Awesome. Regarding the shapes for jilebi my viewpoint is that the taste matters not the shape :)

  6. That is a wonderful combination of jalebi and poha. The jalebis have turned out awesome Kalyani. And love this instant version. Looks so much easier than the traditional method.

  7. Omg jelabi looks so juicy and luscious , Poha and jalebi are best breakfast combo , you made it so much perfection kalyani.. simply superb !!your jelabi looks perfect to me ,the bang on taste and texture is what makes it look alluring !! Very Interesting method it sounds lot like Imarti !!

  8. Crispy, juicy and delicious looking jalebi. I always have trouble making round jalebi too, but who cares as long as they are hot and yummy!!

  9. Im still hesitant to try jelabi ,let me see if i again some confidence after seeing yours. Nicely done..

  10. I second sharmila. Always, have that hesitant. Hopefully this instant version will help me remove that. Thanks for sharing this Kalyani.

  11. I have been wanting to make this combo for a while now and since I have so many versions of Jalebi on the blog already, still hesitant to do..your plate looks so sinful and inviting!

  12. A wonderful combination, poha and jalebi. I love hot jalebis. I've yet to make it at home. This instant jalebi recipe might just be the right one.

  13. Jalebi is my all time favourite and my family loves crispy deep fried ones. The instant version is perfect for those sudden cravings.

  14. An awesome combination poha and jalebi!! Totally drooling Kalyani! For me
    Too the shapes will be like this!! 😂 but what matters is the taste! I bet they taste amazing!

  15. Jalebi is one thing that everyone in my house loves and I have not yet made it. Love your recipe and it seems very doable. Did you use store bought urad dal flour or did you grind your own?

    1. Sandhya - I used home-made Urad dal flour

  16. Bookmarked Kalyani. Going by your review, this jalebi must be worth trying.
    My daughter who doesn't touch sweets other than Mysorepak literally started pleading at shop and made me buy an instant pack of jalebi mix because it came with a squeeze bottle and she wanted to try it. :) I will involve her in trying it out your recipe.

  17. Jalebi looks so inviting and crisp.. lovely combo with poha.


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