Juicy Jalebi : Craving perfectly crunchy yet syrupy jalebis like the ones from your favorite sweet shop? Many home cooks struggle to recreate that authentic halwai-style texture—but with the right technique, you can master it easily! Here’s a foolproof recipe to make restaurant-quality jalebis at home, with tips to avoid common mistakes.

Why Homemade Jalebis Are Better

Store-bought jalebis are often fried in reused oil and loaded with artificial colors. This homemade version uses fresh ingredients and healthier oil, ensuring a crispy exterior and juicy, syrup-soaked interior—just like the halwai makes!

Ingredients You’ll Need

  • 1 cup maida (all-purpose flour)

  • 1 tbsp cornflour (for extra crispiness)

  • 1/4 tsp baking soda

  • 2 tbsp yogurt (for fermentation)

  • 1 cup sugar (for syrup)

  • 1/2 tsp cardamom powder

  • Saffron or yellow food color (optional)

  • Oil/ghee for frying

  • Cotton cloth with a small hole (for piping)

Step-by-Step Recipe

Step 1: Prepare the Batter (Key to Crispiness!)

  1. In a bowl, mix maida, cornflour, and baking soda.

  2. Add yogurt and blend into a smooth, thick batter (like pancake batter).

  3. Ferment for 1–2 hours—this helps the jalebis turn light and airy.

Step 2: Make the Sugar Syrup

  1. Boil sugar + water (1:2 ratio) until slightly sticky.

  2. Add cardamom powder and saffron for flavor.

  3. Keep the syrup warm (not hot) for soaking.

Step 3: Fry Like a Pro

  1. Heat oil/ghee on medium flame (too hot = burnt, too low = soggy).

  2. Fill the batter in a cotton cloth with a small hole.

  3. Pipe spiral shapes directly into the oil.

  4. Fry until golden and crisp, then drain excess oil.

Step 4: Soak for Juicy Jalebis

  1. Dip fried jalebis in the warm syrup for 30 seconds.

  2. Remove and let excess syrup drip off.

5 Must-Know Tips for Perfect Jalebis

 Cornflour is the secret to extra crispiness.
Ferment the batter—skip this, and jalebis turn dense.
Syrup consistency matters—it should coat a spoon but not be too thick.
Oil temperature should be medium-hot (test with a drop of batter—it should sizzle but not burn).
Use a cloth instead of a bottle for better control while piping.