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62 Comments

  1. i love jalebi – thanks for all the tips how to make it – there are no street vendors where i live now i can make for myself and friends5 stars

  2. I have been a fan of your cooking for a long time. I try and make everything you post. Ur recipes are easy and tasty. thank you!5 stars

    1. with whole wheat and jaggery, some experimentation is needed in the jalebi recipe. so i would suggest to avoid. though you can make malpuas with whole wheat flour and jaggery.

  3. I read your recipe above, though haven’t tried yet. My mother was an expert cook and would make lovely jalebis. For better fermentation she used to add little curd in the batter.

  4. Hi Dassana,

    I didn’t fry till crisp and hence it came soggy. Is there a way I can fix it like re-fry or bake

      1. Thanks for the reply Dassana. I have tried Jalebis with Urad dal and came out pretty well. Soak urad dal for 4 hours or overnight. Grind it with idli batter consistency. Add food color and fry till crisp 🙂

        1. welcome remya. thanks for sharing about urad dal jalebis. these are called as jangiri in south. i will try to make these a couple of times before adding on website.

  5. I tried this recipe and thanks a ton for sharing such a delicious jalebi recipe.. my 2.6 year daughter loves jalebi and i was always reluctant to give her readymade jalebi from market.. Now, I can give her as much as she wants and yes with all my love in it…
    Your recipe is “PERFECT ”
    Thanks again…
    keep sharing your stuff..5 stars