Instant Jalebi Recipe with Yeast- Crispy Crunchy Juicy

Instant Jalebi is a Crispy Crunchy Juicy homemade sweet in 20 minutes. No fermentation time needed with dry yeast. Video in Hindi with step by step images.

Written by Maahi Gupta
  By Maahi Gupta          Updated  9 Jan, 20

  23    

 vegEasy   हिंदी





Instant Jalebi recipe is a smart and easy way of preparing the crispy, crunchy, juicy and fresh jalebi at home within minutes.

Instant basically means the fast process that can be completed within minutes with no overnight waiting time.

Maahi used to have the late night sweet cravings when she was pregnant and this recipe had helped a lot. Sometimes, the shop were open late at night in Delhi's Karol Bagh and we could get it. The other times this recipe was in action.

There are 3 different Jalebi recipes that we have on our site based on the fermentation process used.

  1. Jalebi With Yeast - (15 minutes recipe)
    This is the quick and easy recipe that we are sharing on this page.
  2. Jalebi without Yeast, with Baking soda and Baking powder (35 Minutes recipe)
  3. Jalebi with no yeast, no baking soda and no Baking powder (Takes about 8 hours due to longer preparation time)
Jalebi is called sweetmeats in english language.

Jalebi also enjoys a mention in Hindi proverb dictionary. A person who appears to be innocent, but actually is clever is referred as 'straight like Jalebi'. This is a satire on the person's character comparing it with the shape of Spiral Jalebi.

There is another version of Jalebi that's loved by Paneer fans and is popularly known as Chanar Jalebi (paneer Jalebi). Some people also call it chhena jalebi.

The toughest part in making the Jalebi is its design and drawing straight in the hot Oil. You might not be able to make a perfect one in your first attempt. It took us about 3-4 attempts to get it in circular shape!

Also, you have the liberty to create any design and is only limited by your imagination.

We answer all your questions about how to make Jalebi easily at home in this recipe and we hope you will have a gala time making and eating it too.

  Ingredients




3 min Prep
19 min Cook
Yield  20 Instant Jalebi (good for 6 people)
Nutrition Facts
Instant Jalebi Recipe - Crispy Crunchy Juicy Jalebi
Amount Per Serving
Calories 445 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Cholesterol 0.4mg 0%
Sodium 11mg 0%
Potassium 14mg 0%
Total Carbohydrates 30g 10%
Dietary Fiber 0.4g 2%
Sugars 20g
Protein 2g 4%
Vitamin A 0.1%
Calcium 0.2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.


  Instructions

Preparing Jalebi Batter or mix Prep Time – 3 minutes


  • You should have the ingredients ready now.
    Instant jalebi with yeast Ingredients
    Instant jalebi with yeast Ingredients 
  • Jalebi batter is nothing but the paste or mix. Batter is the word mostly used in India. In other places like USA or UK, people refer to it as a mix.
  • Start with 1/4 cup of warm water. Add Yeast. Mix well and let it sit for 1 minute. The yeast needs to be diluted in water.
    Dilute yeast in water
    Dilute yeast in water 
  • Now, take a bowl. Add All-purpose-flour Maida, Gram flour Besan, Cornflour, Curd Yogurt and diluted Yeast. Mix well and try to remove any visible lumps.
    Mixing Jalebi ingredients
    Mixing Jalebi ingredients 
  • We need to make a smooth batter and therefore need to add small quantity (like 1/4 cup) of water gradually and keep mixing.
  • Once you see the smooth paste coming up, add 1 Tbsp of Oil and keep mixing it.
    Add Oil to jalebi mix
    Add Oil to jalebi mix 
  • Smooth batter is ready. We have used total of 1/2 Cup (Our 1 Cup = 240 ML) water for this paste. 1/4 cup that we added explicitly and 1/4 cup came from Yeast paste.
  • Lets keep this batter aside for about 10 minutes. In the mean time, we can prepare the Sugar syrup Jalebi Chashni.

Making Jalebi Chashni Sugar Syrup – 1 String consistency Cook time – 15 minutes


  • Take a pan and add Sugar along with 1.25 Cup (Our 1 Cup = 240 ML) of Water.
  • If you want to add some aroma to Sugar syrup, you can add Cardamom powder. We are adding 1/2 tsp Cardamom. This is optional though.
  • Let it cook on high flame for a minute and then turn the stove on medium flame.
  • The sugar will dissolve itself within 1 minute and then it should be cooked until it achieves 1 string consistency.It should take about 15 minutes.
  • Sugar syrup is on its way and on the other side, we can keep Oil for heating-up in another pan.

Getting Jalebi Frying Pan Ready and watching Sugar syrup Prep Time – 2 minutes


  • The Jalebi frying pan should have flat base with small depth. Add the Oil to fill up this pan up-to 50% of its depth. Let it heat-up on high flame for 2 minutes.
  • Once Sugar syrup gets ready i.e. achieves 1 string consistency, turn the stove on low flame.

    To measure 1 string consistency: Take small amount of syrup in a spoon and use your index finger and thumb to pick a drop.

    You would see a string developing between the index finger and thumb. If you see 1 string, the Sugar syrup is ready else it would need another 1-2 minute on stove.
    Checking chashni string consistency
    Checking chashni string consistency 
  • If the Sugar syrup is ready, turn the stove on low flame. This will help keep the sugar syrup hot till we dip Jalebi in it. This is not essential but is recommended.

Loading Jalebi Batter In Jalebi Dispenser Prep Time – 1 Minute


  • You can use a zip lock bag or a milk plastic bag to fill Jalebi batter or the small bottles which look like tomato ketchup dispensing bottles also called Jalebi maker bottles.
  • We have filled a small bottle You can also use a ketchup dispenser to dispense Jalebi Batter.
  • If you are using a zip lock bag or a milk bag, make a 5 mm cut on one of its corners.
  • We recommend using the bottle as the milk bag or zip lock bag are not considered safe. It has happened with us that the bag burst in the middle of dispensing right on top of the hot Oil. So, it is better to be safe while frying.

Frying Instant Jalebi Cook time – 3 Minutes


  • Roll your hand slowly and dispense the Jalebi batter in hot Oil.
    Frying jalebi
    Frying jalebi 
  • It would be a bit difficult to make any specific design in the first go. You will learn it with experience.
  • Try to roll your hand in a way that a circle is completed and then keep adding more circles around the primary circle.
  • Let it fry until it turns golden brown from both sides. Remember that you would need to flip it too. It would take about 3 minutes to fry 1 Jalebi completely.

Mixing Jalebi with Sugar Syrup Cook time – 1 Minute


  • Take out the ones which have turned golden brown from both sides and dip in Sugar syrup Chashni.
    Take out Jalebi from Chashni
    Take out Jalebi from Chashni 
  • Make sure that you dip the Jalebi completely in Sugar syrup to absorb (soak) as much juice as it can. You can use a spatula or a spoon to keep it sub-merged.
  • After 1 minute, take out the Jalebi from Sugar Syrup. It is now ready to serve hot.
  • Enjoy this awesome Jalebi and do share your feedback..Good luck.

Instant Jalebi – This recipe does not need long fermentation time
Instant Jalebi - This recipe does not need long fermentation time 
making-instant-jalebi
making-instant-jalebi 

 Storage and Serving Suggestions

  1. You can garnish Jalebi with Pistachio and Saffron if you want before serving.
  2. The Jalebi can refrigerated for up-to 2-3 days. Re-heat Jalebi using a Microwave again before consumption. Do NOT re-fry it to re-heat.
  3. You might want to accompany Jalebi with Aloo Samosa and Gulab Jamun. Do you?





Recipe Recipe In English
 






   23 Useful Questions & Answers from comments



  1. Zoe Kirk
    Zoe Kirk 9 May, 18 at 8:58 pm

    Americans usually don’t call this kind of batter a mix. A mix is when the dry ingredients are already combined, usually because whoever’s making the recipe buys it to put the wet ingredients in themselves. Once all the ingredients are combined, we call that a batter.


    • Anil Gupta
      Anil Gupta 9 May, 18 at 9:03 pm

      Thanks for the information. We appreciate it.


  2. Anil Gupta
    Anil Gupta 14 Jan, 15 at 2:41 pm

    Yes, you can add food coloring but we do not recommend.


  3. s k Singh
    s k Singh 20 Aug, 13 at 2:46 pm

    Very nice recipe. Indeed it is very useful and will help one in impressing his or her guest by making such a beautiful and tasty Jalebies.
    Video and audio quality are very good. Keep it up.
    Bye.


    • Maahi
      Maahi 20 Aug, 13 at 2:51 pm

      Thanks a lot for such lovely words of appreciation 🙂
      I too love jalebis and each time when i reply to this comment i feel like making it right away 🙂
      Thanks for sharing the feedback for video quality as well.
      Keep watching and cooking the delicious food


  4. shimeenak
    shimeenak 14 Dec, 11 at 1:27 pm

    i tried it bt it was nt crsipy,it was soft.what shud i do to make it prfect 


    • Maahi
      Maahi 14 Dec, 11 at 1:53 pm

      Hi,
      Try it one more time. I hope you follow the steps carefully but i still request u to watch the video once again carefully. 
      Please try to make it one more time. In winter season it will take more time to ferment. 
      Try and let me know. Thnx in advance.


    • Proudfoot575@hotmail.com
      Proudfoot575@hotmail.com 25 Dec, 11 at 8:26 pm

      To make your Jalebis crispy :-  Do not add the fried Jalebis immediately into the warm/hot syrup . In other words,  allow them to cool on a blotting paper once you take them out from frying pan. Drop them into the HOT syrup only after they are cooled enough. Either syrup OR Jalebis should be hot while adding, NOT both. I prefer, hot syrup.
      Another thing to remember, make a small hole in the ziplock bag so only thin string of batter is dropped. This will add to make Jalebis further crispy.


      • Maahi
        Maahi 26 Dec, 11 at 5:33 am

        Hey thnx a ton for the valuable suggestions.


        • Proudfoot575
          Proudfoot575 9 Jan, 12 at 6:36 am

          You are welcome, dear Maahi. Take care, bye.


      • Naarabegum
        Naarabegum 3 Jan, 12 at 6:12 pm

        wow that was nice tips for cooking thanks i wil follow next time 🙂


        • Proudfoot575
          Proudfoot575 9 Jan, 12 at 6:34 am

          You are welcome, and thanks for you too for the kind words.


        • Proudfoot575
          Proudfoot575 9 Jan, 12 at 6:37 am

          You are welcome, and thanks to you too, for the kind words.


  5. Shimeenak
    Shimeenak 12 Dec, 11 at 2:40 pm

    wow..its so eazy recipe.thanx


    • Maahi
      Maahi 13 Dec, 11 at 10:35 am

      I like Jalebi so much. so i tried it at home and it came out really delicious.
      Try this recipe and let me know your feedback.
      Thnx again.


  6. neelam sharma
    neelam sharma 27 Aug, 11 at 5:53 am

    vadi testy heeeeeeeeee ji tudi banai jalebi…..


    • Maahi
      Maahi 27 Aug, 11 at 9:18 am

      Thnx for writing in and appreciating my work. 🙂


  7. Sabeeta_dreamgril5
    Sabeeta_dreamgril5 1 Aug, 11 at 12:48 pm

    bahut hi barya jalebi h


    • Maahi
      Maahi 1 Aug, 11 at 12:51 pm

      HI Sabeeta,

      Its very tasty also, try and let us know your response on it. 
      Thnx a lot for sharing your thoughts on our recipes.


  8. Lalchand Saini
    Lalchand Saini 1 Jul, 11 at 3:43 am

    who says color comes aumatically..u have to add some color also to get its standard orange color….


    • Maahi
      Maahi 1 Jul, 11 at 11:28 am

      I confirm the same by my own experience. When you fry it color comes automatically.
      Try this once. Enjoy!!!


      • Nancy
        Nancy 16 Mar, 15 at 10:20 pm

        I tried the recipe…..but my jalebis came out soft!Do you have some helpful tips to make them crispy…..


        • Maahi
          Maahi 19 Mar, 15 at 12:54 am

          Hi Nancy,

          You need to make sure that you follow the recipe completely. Here are some suggestions.

          1. That can happen if the consistency of the batter is not perfect(shown in the video/mentioned in the recipe). So try to make the batter with little less water.
          2. Do not keep the jalebis in hot sugar syrup for long(not more than a minute).

          So consistency of the batter and keeping them in sugar syrup for the right time will make lot of difference.
          Do try and let me know.
          Thank you.