Introduction
The Jalebi recipe has been among the most renowned conventional desserts of Pakistan. Its golden curls, crunchy feel, and sugary syrup taste made it famous. On the occasions of Eid, wedding, or simply during a casual tea time, jalebi never fails to add up to the happiness at the table.
Jalebi making, though looking complicated, can yield the best of crispy and butter-soft texture if done right. With this recipe, you can enjoy the traditional taste of Pakistan with just a few, very common kitchen ingredients.
In this easy Pakistani-style jalebi recipe, you’ll learn how to prepare the batter, fry the perfect spirals, and soak them in sugar syrup just like a professional halwai.
Ingredients
| Ingredient | Quantity | Notes |
| All-purpose flour (maida) | 1 cup | Main ingredient for the batter |
| Yogurt | 2 tbsp | Helps in fermentation |
| Baking soda | 1/4 tsp | For fluffiness |
| Cornflour | 1 tbsp | Adds crispiness |
| Warm water | As needed | To make smooth batter |
| Sugar | 1 cup | For syrup |
| Water (for syrup) | 1/2 cup | Mix with sugar |
| Lemon juice | 1/2 tsp | Prevents crystallization |
| Saffron or orange food color | A pinch | For color |
| Ghee or oil | For frying | Prefer ghee for better flavor |
Instructions
Step 1: Prepare the Batter
Purpose flour, yogurt, cornflour, and baking soda are mixed in a bowl. Gradually pour in the warm water and mix until a smooth and thick batter is formed. Set aside for light fermentation for 2–3 hours, covered.
Step 2: Make the Sugar Syrup
Put in the pan sugar and water. Heat on until sugar is totally dissolved. Add on lemon juice or saffron on food color. Boil to get a slightly sticky consistency, then switch off the flame.
Step 3: Fill the Jalebi Batter
Once the batter is ready, pour it into a piping bag or squeeze bottle. Make sure the nozzle has a small hole to control the spiral shape.
Step 4: Fry the Jalebis
Ghee or oil should be heated in a flat frying pan, ok? Maintain the heat at medium. Place the batter in spiral forms directly into the oil. Fry till the color is golden and crunchy.
Step 5: Soak in Sugar Syrup
Remove the fried jalebis and dip them immediately into the warm sugar syrup for 20–30 seconds. Take them out and place them on a plate.
Step 6: Serve and Enjoy
Serve hot jalebis with milk, samosa, or enjoy them as a sweet snack after meals.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 10 minutes | 25 minutes | 35 minutes | 4–5 persons |
Tips & Tricks
• Consistently apply warm syrup instead of hot or cold.
• Keep the frying temperature at medium heat for the uniform crispness.
• Put a few drops of rose water for fragrance.
• If you want to ferment instantly, you may use a small amount of yeast.
• By using cornflour, the texture will be more crispy.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 220 kcal |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fat | 8 g |
| Sugar | 20 g |
| Fiber | 1 g |
History of Jalebi
Jalebi has a long history in South Asia. It originated from a Persian sweet called “Zolbia.” When it came to the Indian subcontinent, it became popular in both Pakistan and India. Over time, jalebi became a festive symbol, often made on Eid, weddings, and special family occasions.
Serving Suggestions
• Have them with warm milk as your morning treat.
• Savor with samosas or pakoras during the afternoon and after-night tea.
• Spread it over or on rabri or kheer for an even more luxurious dessert.
Common Mistakes to Avoid
• Do not prepare the syrup very thick as this will result in a hard jalebi.
• Please do not use high heating for frying; it will be fast.
• Keeping sweet jalebi in syrup for a long time will eventually make them lose their crispiness.
Storage Method
You can preserve jalebi in a sealed container for a couple of days at maximum. If you want to eat them hot, put the jalebi in the oven for a few minutes or on the stove for a short time. Do not put them in the refrigerator as it will make them rubbery.
FAQs
Q1: Can I make jalebi without yogurt?
A1: Yes, you can use lemon juice or vinegar to replace yogurt.
Q2: Why is my jalebi not crispy?
A2: The oil may be too cold or the batter too thin. Keep the oil medium hot.
Q3: Can I use sugar substitute in syrup?
A3: No, it will not give the same texture or taste.
Q4: How do I get perfect spiral shapes?
A4: Use a squeeze bottle and practice making small, steady circles.
Q5: What oil is best for frying jalebi?
A5: Use ghee or a neutral oil like sunflower oil for the best flavor.
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