Jalebi is a sweet and tangy dessert that is widely popular in India and other parts of South Asia. The dessert is made by deep-frying a batter made from maida flour into a spiral or pretzel shape and then soaking it in syrup. The syrup is typically flavored with saffron and cardamom, and the jalebi is often served warm with rabri or cold with ice cream.

Jalebi: An Indian dessert

History of Jalebi

Jalebi has been enjoyed in India for hundreds of years and is thought to have originated in the royal kitchens of the Mughal Empire. The dish quickly became popular throughout India, and today it is a staple sweet at festivals and celebrations, as well as a popular snack food.

Jalebi Recipe

for 4 Servings


  • 1 cup maida flour (all-purpose flour)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon orange food coloring (optional)
  • 1 cup water
  • 1 cup sugar
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon saffron strands
  • Oil for deep-frying (use Deshi Ghee or Cold Pressed Groundnut Oil)

Jalebi Recipe


  1. In a large bowl, mix together the maida flour, cornstarch, and baking powder.
  2. Slowly add the water, and food coloring (if using), and mix until a smooth batter forms.
  3. Let the batter sit for 30 minutes to 1 hour.
  4. In a separate pan, add the sugar and 1 cup of water, and heat until the sugar dissolves.
  5. Add the cardamom powder and saffron strands to the sugar syrup and let it simmer for 5-7 minutes.
  6. In a deep frying pan, heat the oil to 350°F.
  7. Using a squeeze bottle or piping bag with a small round tip, squeeze the batter into the hot oil in a spiral shape.
  8. Fry the jalebis until they are golden brown, about 2-3 minutes.
  9. Remove the jalebis from the oil with a slotted spoon and immediately soak them in the warm syrup for 1-2 minutes.
  10. Serve the jalebis warm or at room temperature with rabri or ice cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Jalebi in a plate

Tips and Tricks

  • For a crispier jalebi, use a batter with a thicker consistency.
  • If the batter is too thin, the jalebis will turn out flat and won’t hold their shape.
  • If the syrup is too thick, add a little more water. If it’s too thin, add more sugar.
  • Jalebis can be stored in an airtight container at room temperature for up to 2 days.
  • To reheat, simply microwave the jalebis for 15-20 seconds or warm them in the oven at 300°F for 5-7 minutes.