instant crispy jalebi {no fermentation}

Crispy jalebis made in a jiffy . Easy recipe which can be doubled. With Diwali just around the corner , try this yummy recipe and serve with some rabdi !


Makes 12-14 medium jalebis

1/2 cup all purpose flour

1 tablespoon besan (optional but helps to make jalebis easier)

1/4 th teaspoon baking powder

Pinch orange food colour (optional)

2 tablespoons urad dal (soaked for 3-4 hours)

1/2 cup water

For sugar syrup

1 cup sugar

1/2 cup water

3-4 cardamom pods

few saffron strands pinch of colour optional

1/2 lemon juice


– add the urad dal paste and whisk until smooth .

– soak urad dal in water for 3-4 hours.

– drain the water and grind it to a smooth paste using water.

– In a Bowl , add flour, baking powder and colour. – dry mix using a spoon so that the ingredients are incorporated evenly.

– using water make the batter, pouring little water at a time.

– beat the batter for 2-3 mins to incorporate air.

– grind urad dal and make the batter use only 1/2 cup water.

– the batter should be thick yet dropping consistency.

– some flour brands absorb more water. If the batter is very thick add a tablespoon water and see .

– Transfer the batter to a piping bag or a ketchup bottle.

– make a small hole. To make sugar syrup

– Add sugar and water .

– heat on medium and let the sugar dissolve and start to bubble.

– add cardamom pods and saffron.

– the Sugar should dissolve completely and when you touch the sugar syrup between your fingers, it should be sticky.

– at this stage Switch off the heat and add juice of lemon.

– this step prevents the sugar crystallisation after cooling down.

– keep the sugar syrup warm as it’s crucial for the jalebis. If the sugar syrup cools down , the jalebis will not soak in the syrup.

To make jalebis

– heat oil on medium high.

– If the oil is not hot , the jalebis will not fluff up when dropped in oil.

– If the oil is too hot the jalebis will become brown.

– So the temperature control is important. It will take a couple of tries to get it right.

– When the oil is hot , using continuous pressure make jalebis .

– Fry until it’s crispy and colour changes slightly.

– Remove from the oil and directly transfer to warm syrup.

– All it to soak the syrup for 2-3 mins.

– And then the hot jalebis are ready for serving.

– This recipe can be double up easily.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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