How to make Jalebi -

Jalebi and milk for breakfast in North India, or jalebi with fafda, kadhi and papaya chutney in Gujarat, or just jalebi – the anytime, anywhere snack

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Refined Flour, Sugar (चीनी)

Cuisine : Indian

Course : Mithais

For more recipes related to Jalebi checkout Balushahi, Ghevar, Gajar Ke Tukde, Ghevar . You can also find more Mithais recipes like Chhenna Murki Laung Lata Multiflour Laddoo Coconut and Urad Dal Laddoo


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 : 1-2days

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Jalebi Recipe

  • Refined Flour 1 1/2 cups tablespoons

  • Sugar 2 cups

  • Orange colour 1/4 teaspoon

  • Sugar 2 cups

  • Milk 1 tablespoon

  • Green cardamom powder 1/2 teaspoon


Step 1

Place the refined flour in a bowl, add one and a half cups of water and beat with your hands for half an hour to make a light smooth batter. Cover the bowl and keep in a warm place to ferment for twenty hours

Step 2

Beat the batter again with your hands for fifteen minutes. Add the food colour and two tablespoons of refined flour and beat again for ten minutes.

Step 3

Cook the sugar with two cups of water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add the milk, collect the scum, which rises to the surface with a ladle, and discard.

Step 4

Add the cardamom powder and cook, stirring, till the syrup attains a one-string consistency. Let the syrup cool, but ensure that it remains lukewarm.

Step 5

Heat the ghee in a non-stick frying pan on medium heat. Pour some of the batter into a squeeze bottle. Hold the bottle over the hot ghee and gently squeeze the batter into the ghee in spiral shapes. Start from the outside and work inwards for better resul

Step 6

Cook, gently turning the jalebi over occasionally, for eight minutes on each side or till golden and crisp. Drain and soak in the sugar syrup for two to three minutes.

Step 7

Drain and serve hot.

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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.