Jalebis start with simple batter that is fried in a circular funnel like shape, till crispy and then dunked in a simple super syrup to soak in all the sweet goodness. The result is a crispy treat with a juicy centre. Honestly I never thought in a million years that I would actually be making this myself. It looks like something that is super complex and something that you can only buy in a store. After watching a bunch of videos on YouTube, I still didn’t have the guts to make it myself. It sat on my bucket list for a while till COVID and I had some time on my hands. I’ve recipe tested this many many times. What I’ve concluded is this – making Jalebis is relatively easy BUT there are many tips and tricks to making the perfect Jalebi that you must pay attention to.

  1. Make sure you have the perfect sugar syrup consistency
  2. Make sure the batter is perfectly smooth using sour yogurt
  3. Use the perfect pan to fry the Jalebis
  4. Be organized and prepared – once you start making the Jalebis, timing is very important

Watch the video to make sure you have all the tips!

Jalebi is an Indian sweet popular all over South Asia and the Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent and Iran. In Iran it is called Zalabia and the origins of the Jalebi have been traced to Persia.

In India and Pakistan today, these are made literally everywhere – on the street and in reputed sweet shops.



Sugar syrup

  • 3 cups Sugar
  • 2 cups Water
  • 2 Cardamom seeds
  • Juice of 1/2 Lime or Lemon


  • 2 cups regular all purpose Flour or Maida
  • 1.5 tbsps Baking powder
  • 2 tbsps Oil
  • 4 tbsps Yogurt
  • 1 – 1.25 cups Water
  • 1/2 – 3/4 tsp food color
  • Pistachios for garnish optional


  • Boil the sugar and water together and allow this to dissolve
  • Crush the cardamom seeds and add it to the syrup
  • When it reduces about 25% add the lime juice
  • The syrup will reduce to a one string consistency, remove this and keep aside
  • To prepare the batter which together the flour, baking powder, oil and yogurt
  • Add the water in and beat
  • Add the colour and mix well
  • Fill a squeeze bottle and pipe the jalebi into the hot oil
  • Cook on both sides till crispy and insert into the warm syrup
  • Allow the jalebi to soak for 30 – 60 seconds and then remove and store in a single layer