Let’s make crispy, crunchy, and juicy, instant Jalebi! This iconic South Asian dessert showcases golden, spiral-shaped fritters dunked in a sticky sugar syrup. The best part? This quick and easy recipe skips the yeast and resting time, so you can enjoy fresh, syrup-soaked jalebis in no time.
Table of Content
What Is Jalebi
Jalebi is a popular sweet treat in South Asia, particularly in India and Pakistan, as well as in the Middle East and parts of North Africa. It’s made by deep-frying a fermented batter into spiral or pretzel-like shapes, then soaking them in a fragrant sugar syrup. The result is a crisp, golden dessert with a syrupy interior.
Jalebi is known by different names in various regions. In the Middle East, it’s called Zalabia, in India and Pakistan, it’s Jalebi, and in Iran, it’s Jalebiyan. While the basic recipe stays the same, regional variations may differ in texture, size, and syrup.
Traditional jalebi requires fermentation, but my instant version skips the wait. It uses a simple batter made with flour, baking soda, and yogurt, giving you delicious homemade jalebis in fraction of the time.
Looking for more South Asian desserts? Try my Zarda (Pakistani Sweet Rice), Shahi Tukray (Royal Bread Pudding), Rose and Pistachio Firni and Quick & Easy Gajar Halwa.
Ingredients & Substitutions
Here's what you'll need to make this easy homemade jalebi recipe. See recipe card for quantities.
- Flour — All-purpose white flour (called maida in Pakistan).
- Gram Flour — Also known as chickpea flour (or besan).
- Cornflour (Cornstarch) — Adds crispiness to the jalebi.
- Baking Soda — Not to be confused with baking powder.
- Yogurt — Full-fat yogurt works best.
- Orange Food Color — Gives the jalebi its signature deep orange color for an authentic look.
- Sugar — White granulated sugar for the syrup.
- Green Cardamom - can also use saffron strands or a pinch of cardamom powder.
- Kewra Water — Adds a delicate floral note to the syrup.
- Oil - Use a neutral cooking oil like canola, vegetable, or rapeseed oil for frying. You can also use ghee for a richer flavor.
- Garnish — Top with dried rose petals, slivered almonds, crushed pistachios, or even edible silver or gold leaf for a beautiful finish.
How To Make Instant Jalebi
Each bite of this dessert is a perfect balance of crispiness and sweetness — pure bliss. Let's make it!
- Mix all-purpose flour, gram flour, cornstarch, baking soda, food color, and yogurt in a bowl.
- Gradually add water until you achieve a smooth batter with a flowing consistency.
- Transfer the jalebi batter to a squeeze bottle or a piping bag.
- Make the sugar syrup by combining water, green cardamom and sugar in a pan. Let it simmer for 5–8 minutes until the syrup becomes slightly sticky. Keep it warm, but don’t let it thicken further.
- For frying the jalebis, heat oil in a pan. On medium-low heat, pipe spirals of batter into the hot oil.
- Increase the heat to medium-high and flip the jalebis once the bottom side is cooked. Fry until crispy all over, then remove from the oil.
- Immediately add the hot jalebis to the warm sugar syrup, soaking each side for 30–40 seconds.
- Remove and transfer to a plate. Garnish with dried rose petals and slivered almonds. Serve warm.
Top Tip: You need one-string consistency sugar syrup. To test, let the syrup cook until slightly thickened, then take a drop between your thumb and forefinger. Gently pull them apart — if a single thin thread forms, your syrup is ready.
Expert Tips for the Perfect Jalebi
- Batter Consistency: The batter should be on the thicker side for the perfect texture.
- Timing: Since this instant jalebi batter doesn’t need fermentation, mix it just 5 to 10 minutes before frying — it’s not meant to be made in advance.
- Jalebi Thickness: For thin, crispy jalebis, use a small nozzle to pipe the batter. For juicier, thicker jalebis, opt for a bigger nozzle.
- Frying Temperature: Fry the jalebis on medium heat. High heat will burn them and make them hard.
- Sugar Syrup: The sugar syrup should feel sticky when touched and be thicker than water. You can add a few drops of lemon juice in it to prevent crystallization but I feel it is not really required.
How To Serve It
Jalebi is best served warm right after soaking in sugar syrup. You can garnish it with slivered almonds, crushed pistachios, or dried rose petals. It’s commonly enjoyed with milk, yogurt, or a cup of chai.
Storage
You can keep these jalebis in the fridge for 2 days in an airtight container. And when you want to eat, simply put them in the microwave and heat for 15-20 seconds.
FAQs
Traditional jalebi is made from a fermented batter of all-purpose flour, gram flour, and yogurt, which is deep-fried and soaked in sugar syrup. The instant version skips fermentation, using a batter of all-purpose flour, gram flour, cornflour, baking soda, yogurt, and water to create quick, crispy jalebis.
Jalebi has a sweet, syrupy flavor with a crispy exterior and a soft, juicy interior. The sugar syrup gives it a rich sweetness, while the slight tang from yogurt adds a subtle depth.
More Quick & Easy Desserts
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📖 Recipe
Instant Jalebi
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon gram flour
- 1 teaspoon cornflour (cornstarch)
- ¼ teaspoon baking soda
- ¼ teaspoon orange food colour
- ¼ cup yogurt full-fat
- ⅓ - ½ cup water
- cooking oil for frying
Sugar Syrup
- ½ cup water
- 1 cup white granulated sugar
- 1 green cardamom
- 1 teaspoon kewra water
Instructions
- In a bowl, combine all-purpose flour, gram flour, cornflour (cornstarch), baking soda, orange food color, and yogurt. Gradually add water and whisk until you achieve a smooth batter with a flowing consistency.
- Transfer the jalebi batter into a squeeze bottle or piping bag for easy dispensing.
- In a separate pot, combine water, green cardamom and sugar. Bring to a boil, then reduce the heat and add kewra water. Let the mixture simmer for 5-8 minutes until it reaches one-string consistency, or becomes slightly sticky. Keep the syrup warm over the lowest heat while you prepare the jalebis.
- Heat oil in a deep pan or wok over medium-low heat. Once the oil is hot, pipe the batter into the oil, forming spirals.
- After the batter has settled, increase the heat to medium-high. Fry the jalebis for 2-3 minutes on each side, or until they are crispy and golden, but do not allow them to brown.
- Immediately transfer the fried jalebis with tongs into the warm sugar syrup, ensuring they are fully coated on both sides. Let them soak for 30-40 seconds each side.
- Remove the jalebis from the syrup and place them on a serving platter. Optionally, garnish with slivered almonds, crushed pistachios, or dried rose petals. Serve warm.
Video
Notes
- This recipe batter doesn't require fermentation, prepare the jalebi batter only 5 to 10 minutes before frying.
- Use a small nozzle, for thin, crispy jalebis. For thicker, juicier ones, use a larger nozzle.
Nutrition
This instant jalebi recipe has been updated with better pictures, helpful details and a video on Mar 12, 2025.
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Abeeha Ahsan says
Really loved the recipe it turned out so yummy ? will try more of your recipes In sha Allah ?
Fatima Cooks says
This looks SO good!! Your photos are so insanely good, Qashang! I can literally feel the jalebi in my mouth ?