How to make Instant Jalebi -

If you want to treat unexpected guests to jalebis, this recipe is for you

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Split skinless black gram (dhuli urad dal) flour

Cuisine : Indian

Course : Mithais

For more recipes related to Instant Jalebi checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Puffed Rice and Amaranth Laddoos Papaya Barfi Besan Burfi Atte Ja Ladun

Instant Jalebi

Instant Jalebi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Instant Jalebi Recipe

  • Refined flour (maida) 1 cup

  • Split skinless black gram (dhuli urad dal) flour 1 cup

  • Yogurt 2 tablespoons

  • Baking soda 1/2 teaspoon

  • Ghee to deep fry

  • Syrup

  • Granular sugar 2 cups

  • Milk 2 tablespoons

  • Saffron a pinch

  • Green cardamom powder 1 teaspoon


Step 1

To make the syrup, heat sugar with 2 cups water in a deep non-stick pan high heat, stirring, till the sugar melts. Add milk and collect the scum that floats on top and discard.

Step 2

Add saffron and green cardamom powder and mix well. Continue to cook till the mixture reaches one string consistency. Keep the syrup warm.

Step 3

Take refined flour in a bowl, add split skinless black gram flour, yogurt, baking soda and 1½ cups water and mix with your hands till a smooth batter is formed. Beat the batter for 5-10 minutes or till it turns light.

Step 4

Heat sufficient ghee in a kadai on medium heat.

Step 5

Pour jalebi batter into a squeezy bottle and squeeze round spirals/jalebis directly into moderately hot ghee and deep fry, turning them over gently a few times till they are evenly golden and crisp. Drain and soak in the syrup for 2-3 minutes.

Step 6

Take them out of the syrup, arrange them on a serving plate and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.