Instant Home-Made Jalebi

Craving crispy Jalebi instantly? Learn how to make authentic, syrupy Instant homemade jalebi in under 30 minutes with this easy, step-by-step recipe. No fermentation needed for perfect results!

If you’re looking for an easy jalebi recipe that’s crisp, juicy, and ready in under 30 minutes, you’re in the right place! This instant homemade jalebi recipe requires no yeast, no fermentation, and delivers perfect results every time.

Whether it’s Eid, special occasion, celebration or just a sweet craving, this is one of the quickest and most delicious Indian desserts you can make at home—with simple ingredients and a few pro tips!

There are some recipes I always assumed were too complicated to try at home—jalebi was one of them. But living in Australia, far from the comfort foods I grew up with, I found myself craving these treats more than ever. So I finally gave it a go, and to my surprise, homemade jalebi turned out to be so much easier than I imagined. Once you try it, you’ll wonder why you waited so long too!

What is Jalebi?

Jalebi is a popular Indian dessert made by deep-frying spirals of fermented or instant batter and soaking them in fragrant sugar syrup. Crisp on the outside and juicy on the inside, jalebi is loved for its vibrant color, syrupy sweetness, and festive flair. It’s often served during celebrations like Diwali, Eid, and weddings.

Think of jalebi as an Indian version of funnel cake—Just like American funnel cakes, it’s crisp, sweet, and totally addictive—but with a unique South Asian twist! Check out my Funnel Cake if you like.

If you love the sweet, syrup-soaked goodness of jalebi, you’ll probably enjoy other desserts made with a similar technique. Classics like Gulab Jamun, where deep-fried dough balls soak up cardamom-scented syrup, or Middle Eastern favourites like Baklava and Kataifi, which pair crispy pastry with fragrant sugar syrup, all share that irresistible balance of crisp texture and rich sweetness. These desserts, though from different parts of the world, celebrate the same love for indulgent, syrupy treats.

Ingredients for Instant Home-made Jalebi

Jalebi requires very basic ingredients which are probably already your pantry:

• Plain Flour – All purpose or plain flour.
• Baking Soda – Bicarbonate Soda helps jalebis to because light and crispy.
• Cornflour – makes them crispy.
• Yoghurt – helps with fermentation
• Oil – For Frying
• Sugar – for making syrup.
• Food Colour – Orange food colour

Step by Step Jalebi -without fermentation

Step 1: Prepare the Jalebi Batter

• In a mixing bowl, whisk together flour, baking powder and corn flour.
• Add yoghurt and food colour. Gradually add water while whisking the mixture.
• Mix untill a smooth lump free mixture is formed. It should be pouring consistency, neither too thick or too runny.
• Allow it to sit for 15 minutes.

Step 2: Make the Sugar Syrup

While the batter is resting prepare sugar syrup

• Combine sugar and water in a pan. Bring to a boil.
• Add saffron or cardamom and simmer on medium heat until it reaches 1-string consistency (slightly sticky).
• Set aside, keep syrup warm—not hot.

Step 3: Fry the Jalebi

• Heat ghee or oil in a wide pan over medium heat.
• Pipe batter into the hot oil in tight spirals making circles starting from outside and finishing it it in the middle. Fry until golden and crispy on both sides.
• Remove and dip immediately into warm sugar syrup for 30–40 seconds.
• Take out and place on a plate. Serve warm!

A bit About Jalebi Color

Jalebi color is a matter of personal preference. Traditionally, jalebi is a vibrant orange, but you’ll also find versions ranging from deep golden to a bold orange-red. If you choose to skip artificial coloring altogether, your jalebis will naturally turn a beautiful golden hue when fried—which looks just as tempting and authentic.

Watch How To Make Instant Homemade Jalebi

Tips For Perfect Jalebi

• Batter Consistency – It should be pouring consistency neither too thick nor too runny. It should hold its shape when dropped in oil. Also the batter should be smooth and lump free.
• Oil Temperature – Ensure the oil is at right temperature. Test by putting a drop of batter, if it floats immediately its the right temperature. Frying jalebis at high temperature will burn them.
• Sugar Syrup – it shouldn’t be hot or cold. It should be warm. If it’s too hot, jalebis go soggy; if too cool, they don’t soak.
• Don’t overcrowd the pan—fry in small batches for perfect spirals.

How To Store Jalebi

Jalebi is best enjoyed fresh and warm, right after it’s made. But if you have leftovers, don’t worry! You can store them in an airtight container at room temperature for up to 1–2 days. While they may lose some of their crispiness, they’ll still taste delicious.

To revive them, simply warm in the microwave for 10–15 seconds before serving.

Other Pakistani Desserts to Try

Firni (Rice Pudding)

Carrot Halwa | Gajar Halwa

Rasmalai

Pistachio Kulfi