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Instant Jalebi

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Last month, we celebrated TH’s birthday and I prepared methu vada, kheer and Jalebi for him. Preparing a chocolate cake was in my To-Do list, but surprisingly, he asked me to prepare some traditional sweets this time. With the blank mind, searched some sweet recipes from my mom’s recipe collections and found this Jalebi. She had given a title as Jilebi(This is how we call in Tamil).With her notes and ingredients, I prepared around 25 jalebis so that I can send to TH’s friends.

Jalebi is an Indian sweet which can be served warm or cold. Many of us will get confuse with Jalebi and Jangiri as they both sometimes look similar. They both look like sugar coated funnel cake. But they differ in taste and jalebi is more crisp than jangiri. Jalebi is prepared using maida(all purpose flour) and it needs fermentation time whereas jangiri is prepared using urid dal and it can be prepared immediately after grinding the batter. Hope these differences are enough to avoid the confusion.

I am here showing you the instant version of Jalebi which reduces the fermentation time of 12 hours by adding yeast to it. 

Basic Information:
Preparation Time: 20 minutes
Idle Time: 1 hour
Cooking Time: 30-40 minutes
Makes: 25 medium size jalebis


For Jalebi:

All purpose flour/Plain Flour/ Maida – 1 cup

Besan flour/gram flour – 1 tablespoon

Cornflour – 1 tablespoon

Yogurt – 4 tablespoons

Active dry yeast –  1 teaspoon

Ghee – 1 teaspoon, melted

Sugar – 1 teaspoon

Salt – a pinch

Warm water – 3/4 cup or as required

Yellow food colour – 2 pinch or as required

Oil – for deep frying

For Sugar Syrup:

Sugar – 1 cup

Water – 1 cup

Green cardamom – 2 nos, crushed

Saffron – 3 strands

Lemon Juice – 1 teaspoon


For Jalebi:

1) In a mixing bowl, add sifted all purpose flour, gram flour and corn flour. Mix well and add yogurt, melted ghee, sugar, salt and food colour. Mix well without forming lumps.

2) Make a small well in the centre of the flour mixture and add active dry yeast and warm water.

3) Mix well till you find NO lumps. There should not be lumps and the batter should be smooth.

4) Cover using cling wrap and keel the mixing bowl in warm place for an hour.

5) After one hour, mix the batter again. If it is very thick, add very little water and make the batter to correct consistency. i.e., the batter should be thick at the same time in pouring consistency.

6) Spoon the batter into the ziploc bag/Icing bag/ketchup bottle/Jalebi
bottle. Make sure the hole made in the ziploc bag or nozzle in the
icing bag is small. I used Icing bag with small nozzle.

7) Now, the batter is ready for making jalebi.

For Sugar Syrup:

1) In a saucepan, add sugar and water. Allow it to boil.

2) Add crushed cardamom, saffron and lemon juice. Mix well.

3) After 5-10 minutes turn the flame off when the sugar syrup came to the sticky consistency.

4) Try to keep this syrup in low temperature. OR you can reduce the flame to very low instead of turning off the flame. It is absolutely your choice.

For Making Jalebi:

1) Heat oil in wide pan. Make sure the flame is in between low to medium for easy preparation.

2) To check the temperature of oil, drop a tiny drop of batter into the oil. It should immediately come to the surface of the oil without changing the colour.

3) Take icing bag, squeeze out the batter into close concentric circle motion from inside to outside at same speed.

4) Deep fry till both the sides of Jalebi becomes golden and crisp. They became crisp easily in this instant version.

5)  Take out the jalebi’s from oil and keep them in plate covering with kitchen tissue for 10 seconds.

6) After 10 seconds, put them into the sugar syrup. Keep them in sugar syrup for a minute. In between flip the jabeli so that sugar syrup coats well on both the side.

7) Transfer to a plate and Serve hot or warm.


1) You can also use rapid rise yeast in place of active dry yeast. You can also make the yeast by dissolving in 3/4 cup of warm water for 10 minutes or until creamy and bubbly for proving before preparing the batter.

2) Instead of crushed green cardamom, ground cardamom can be used. Instead of Oil, Ghee can also be used for frying the jalebi.

3) Make sure to maintain the correct temperature to get crispy Jalebi. Otherwise the jalebi becomes soggy. If you feel the oil becomes more hot, then reduce the flame, wait for some time to bring the oil to the required temperature.

4) You can get Jalebi bottles in shops which helps you more than icing/ziploc bag.

Sending this cake to Vardhini’s Sinful Delights event.

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Christy Gerald

Luks real Yumm Uma.Colourfully Delish instant Jalebi Dear.Luv it

Sangeetha M

Never tasted this Uma…looks so delish…wonderful captures too…
will try this sometime n let u know 🙂

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Nalini's Kitchen

Wow!!!delicious jilebis,perfectly done and the clicks are amazing…..My son's all time fav.

Reshmi Mahesh

These look so perfect and yummy….Lovely clicks dear..


never made jalebi's using yeast. I fear yeast, so …., wondering should I try this one? BTW, jalebis looks perfect.


Jalebi looks yumm n tempting! 😛

Once I tried this with instant mix and turned out to be like sweet murukku! LOLZ!!!!!!!! 2nd time, it turned out more funniest! I made ladddu's out of the jalebi mix.[Don't ask me how!!!] ROFTL!!!!!!!

ஜலேபியா..ஆள விடுங்கப்பா!!!


:)))))) actually uma,எனக்கு இந்த ஜலேபிய விட சவுத் இண்டியன் ஜிலேபி/ஜாங்கிரிதான் ரொம்ப புடிக்கும். [ச்சீ,ச்சீ,இந்தப் பழம் புளிக்கும் கதையெல்லாம் இல்லை! ;),நிஜமாலுமே!!!!!]
அதை செஞ்சு போஸ்ட் பண்ணீங்கன்னா, போட்டோவைப் பார்த்தே ஜிலேபி சாப்டுப்பேன்!:D 🙂


mmmm it looks simply delicious!! awesome! thanx for sharing!!


yummmmmmmilicious jalebi!!In a long time awaited list,I have these..but don't know how these turns out..Yours look perfectly done !!
You can link these to my eventOngoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)


Looks Lovely! I love jalebi! But the long process always put me off! This is really interesting..

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Instant Jalebi looks delicious. I like the idea of adding yeast to it.


hi uma, this is something unique, never seen before, would love try out. have a nice day


Jilebi looks super delicious. Wish i could garb it from the screen


Wow .. they look super yummy and perfect.

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You could link it to sinful delights if interested Uma.


SUPERB JILEBI ….uma,really its ssoooo nice,ur neat presentation n cute clicks drag me to ur blog…..


awesome jelabis

Sobha Shyam

super delicious jalebis…perfectly done, wonderful job Uma 🙂


superr.. sowcarpet la sweet shop la partha madhiri perfect ahh irukku. so so yummy..


Looks delicious…yummmy


beautifully made.. you have a patient and stable hand:) love that shot of the hanging Jalebi!


i have never eaten that before..

Princy Vinoth

looks delicious.big fan of jalebis!

chef and her kitchen

I wish I could reach the screen to grab jalebi…looks yummm..n perfect

Kaveri Venkatesh

Very nicely made jalebis Uma…looks tempting


so perfectly made jilebi……fabulous dear


Lovely jilebis, Uma 🙂

Jeyashris Kitchen

lovely jilabis, nice explanations and clicks

Menaga Sathia

wonderful traditional sweet,perfectly done!!


wow… delicious recipe… looks perfect..


flying clicks,nice Uma


Thanks for linking Uma.

Biny's Recipes

wow gorgeous looking jelebis…….


Very yummy jalebis!! Love the way u have clicked them…

Regarding the Posto baras, its a very old recipe but m not sure abt the origin. My mom recollects eating the same made by her grandmother!!!!!


Looks delicious. Perfect for an anytime sweet. Thanx for sharing.!


I love looking a pictures of your food – both what you've made and what you have bought


wowwwwwwwwwwwwww drolling over itttttttt wanna grab oneeeeeeeeeeee

Rumana Rawat

Wow!!! Looks so perfect…


Nice one . Tempting and wonderful. 🙂


Wow! It's my favourite jalebi……….

Vidya Chandrahas

Looks very yummy and inviting.


I made this this recipe and it was delicious. Hit with the family too.

Too tempting n Nice cliks,.


Good to know that you are doing great.

These look so perfect and yummy….Thanks for share dear..