How to make the perfect Jalebi

There’s just something about Jalebi isn’t there? Their sweet aroma, their crispy crystalized orange outer layer and the sugar syrup that is waiting to be devoured after that first bite. It is no surprise that the dessert has been a staple for South Asian families, particularly when entertaining guests. Over the holiday season, entertaining family and friends will become a more frequent activity and all will be expecting the crunchy chewy texture of Jalebis to be waiting for them moments after walking through your door. Here is how to make the perfect Jalebi so you don’t disappoint those armed with a seasonal sweet tooth….




  • 1 cup all-purpose flour
  • 2 tbsp corn starch
  • Pinch of citric acid
  • 1 teaspoon of oil
  • 1 teaspoon of Yeast
  • 1-1/2 cup water


  • 1-1/2 cups sugar
  • 3/4 cup water
  • 4 crushed cardamom
  • A few strands of saffron
  • Few drops lemon juice
  • Frying oil




  • Mix the all-purpose flour and corn starch
  • Add the yeast and citric acid and mix well
  • Add the water slowly to make batter; this should be the same consistency as pancake batter
  • Place the batter aside in a warm place for half an hour


  • Boil the sugar and water together
  • Add the lemon juice, cardamom and saffron
  • Boil for 2-3 mins until the syrup starts to stick to your finger
  • Turn off heat

Remaining Steps:

  • Heat oil in a frying pan that is one inch deep
  • To test, place a drop of batter in the oil and, if the batter sizzles and rises into a ball, then the oil is ready
  • Place the Jalebi batter into a piping bag
  • Squeeze the batter into the hot oil in the oh so familiar concentric Jalebi shape
  • Fry the batter until light golden brown on both sides
  • Remove the Jalebi from the pan, wait for a minute, then transfer them into the warm syrup
  • Soak for about thirty seconds and then take them out
  • Repeat the process and a batch of Jalebis will be ready to serve

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