Why is my jalebi not crispy?

If your jalebi isn’t crispy, one of three things usually went wrong: Oil temperature was too low Sugar syrup was too thin Batter was under-fermented First, make sure the oil is around 340–350°F. Next, check that your syrup has reached one-string consistency. Finally, confirm that your batter rested long enough to develop air bubbles. Crispy jalebi depends on proper frying and correct syrup thickness working together.

Can I make jalebi without fermentation?

Yes, you can. The instant method uses Eno fruit salt or extra baking soda to aerate the batter quickly. This allows you to skip the 8–12 hour fermentation. However, keep in mind: Flavor will be milder Texture may be slightly denser Crispiness might not last as long If authenticity matters, fermentation is worth the wait. But if you're short on time, instant jalebi still works well.

What oil is best for frying jalebi?

You have three good options: Vegetable oil (neutral and practical) Ghee (traditional and aromatic) A mix of both Vegetable oil is most commonly used at home because it’s affordable and stable at frying temperatures. Ghee adds a richer, more authentic flavor. Choose based on preference and availability.

How long does jalebi stay fresh?

Jalebi tastes best when served fresh. At room temperature: Best within 8–10 hours Still good up to 24 hours After that, crispiness fades. To reheat: Warm in oven at low temperature for a few minutes Avoid microwaving, as it softens the texture For maximum crunch, always serve the same day.

Can jalebi be baked instead of fried?

Technically, yes—but the texture changes significantly. Baked jalebi: Will not be as crispy Lacks traditional deep-fried crunch Has a slightly drier bite Since jalebi is known as a deep-fried spiral sweet, frying delivers the authentic result. Baking works only as a lighter alternative, not a true substitute.

How to Make Jalebi at Home – Crispy Easy Recipe

Name: How to Make Jalebi at Home (Crispy, Golden & Authentic)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: For the Batter; 1 cup all-purpose flour; 2 tablespoons cornstarch; ½ cup plain yogurt; ½ teaspoon baking soda; Pinch of turmeric (for color); ½ to ¾ cup water (as needed); For the Sugar Syrup; 1 cup granulated sugar; ½ cup water; 2–3 crushed cardamom pods; ½ teaspoon lemon juice; ½ teaspoon rose water (optional); For Frying; Vegetable oil or ghee (for frying)

Description

Learn how to make jalebi at home with this authentic step-by-step recipe. These crispy golden spirals are deep-fried and soaked in fragrant cardamom sugar syrup for the perfect sweet treat.

Ingredients

Scale

For the Batter
1 cup all-purpose flour
2 tablespoons cornstarch
½ cup plain yogurt
½ teaspoon baking soda
Pinch of turmeric (for color)
½ to ¾ cup water (as needed)
For the Sugar Syrup
1 cup granulated sugar
½ cup water
2–3 crushed cardamom pods
½ teaspoon lemon juice
½ teaspoon rose water (optional)
For Frying
Vegetable oil or ghee (for frying)

Instructions

In a bowl, mix flour, cornstarch, and turmeric.
Add yogurt and gradually mix in water until a smooth, thick batter forms.
Cover and let ferment in a warm place for 8–12 hours until bubbly.
In a saucepan, combine sugar and water. Bring to a boil.
Add cardamom and lemon juice. Simmer until one-string consistency forms. Keep warm.
Stir baking soda into fermented batter just before frying.
Transfer batter to a piping bottle or zip bag with small cut tip.
Heat oil to 340–350°F.
Pipe spiral shapes directly into hot oil.
Fry until golden and crisp on both sides.
Transfer hot jalebi immediately into warm sugar syrup.
Soak for 30–60 seconds, then remove and serve warm.

Notes

Batter should be thick but pourable. Oil temperature control is crucial for crispiness. Do not oversoak jalebi in syrup or they will soften. For instant jalebi, add ½ teaspoon Eno instead of fermenting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Deep Frying
Cuisine: Indian

Nutrition

Serving Size: 1 portion (approx. 3–4 jalebi)
Calories: 320 kcal
Sugar: 40 g
Sodium: 60 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 5 mg

Keywords: how to make jalebi at home, homemade jalebi recipe, crispy jalebi, Indian dessert recipe, traditional jalebi