Jalebi Recipe

Preparation Time
Difficulty Moderately easy
Occasion Diwali
Recipe Type Sweets
Cuisine South Indian

Similar sweets are imarti, which is red-orange tangerine in color and sweeter in taste, and angoor aana which is grape-green in color; unlike jalebi, these are made from the batter of urad lentil. They are made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant chhena jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.


Ingredient Quantity Calories Fat Cholestrol
All purpose flour 300 gram 1065
Cardamom Powder 0.5 teaspoon 3.8 0.01
Curd 1 tablespoon 17.93 0.97
Sugar 500 gram 1935
Soda 1 teaspoon 10
Ghee 250 gram 2307.5 250 65
5339.23 250.98 65

Preparation Method

  1. 1 Mix all all purpose flour, cooking Soda and Curd/Yogurt. Add some Water and make a smooth batter.
  2. 2 Leave it overnight to ferment.
  3. 3 Mix it, add a little Water if required and make it into a pouring consistency.
  4. 4 Prepare Sugar syrup with equal quantity of Sugar and Water. Add green Cardamom Powder and cook it for 20-25 minutes.
  5. 5 Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.
  6. 6 Cook it from both sides. Remove and keep it in Sugar syrup for at least 5 minutes before serving. Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.