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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

  6. OK never mind but still all of ur recipes are ausum and u have always correspond solutions for any queries. I luv ur recipes and u r d best.

  7. there is an another dish that just look alike jalebi I think its name is imriti do you have that recipe

  8. Hi dassana, i had tried this, but dnt knw why the jalebies became very soft it was not crispy that we got from market.

    1. khushi, looks like the jalebis were not cooked till crisp, meaning they needed to be fried more. if they are fried well, they they remain crisp. hope this helps.

        1. fine. then could be that the sugar syrup was too hot. if its too hot, then due to the heat the crisp crust of the jalebi will soften. the sugar syrup can be lightly hot or warm.

  9. I love jalebi but mujhe jalebi banani nahi aati par aaj aap ki wajah se main bhi jalebi bana sakti hoon so thanks.5 stars

  10. I really want to try this but it requires some time and a few ingredients that I don’t have :(( Well, we’ll see I suppose

  11. I am a fan of your site. This is truly the best site to learn.
    I suggest you to link all your recipes to your videos at utube (if any).

  12. thanks for your vegan samosa recipe and the jalebis recipe looks like a mini fried fritter…. can’t wait to try it

  13. Veryyy nice n yummyyyyy jalebis
    I want to know the which brand of saffron u use? Can u suggest me as I’m looking to get one for me

  14. Hello Dassana
    Since long i am waiting for this receipe.
    I am going to try this by this weekend.
    Happy Diwali and Happy New Year5 stars

  15. Hi. I like the recipe but there are some suggestions i would like to make. For a better frying, use a flat bottomed, heavy kadhai. For better shape, (be really quick ) make a line with the batter and then quickly turn it into a loop (like the shape of letter ‘P’, then make spirals around the loop that touch the line.

    1. thanks a lot shubhangi for the suggestions. the one with letter ‘P’ is good. for the kadai i have used a heavy kadai. i will add the kadai part in the post too.

      1. Dassana,am loving the Jilebi recipe. especially your useful tip to to use a sauce bottle to draw the jilebi shapes. am going to try this weekend and would let you know. Also I tried your matar paneer last night. I think the comments are disabled on your matar paneer post. that’s why am commenting on this post. matar paneer turned perfect and my family enjoyed it very much. I made a slight modification by adding milk than water. my son cannot tolerate the heat . and it really really tasted better than what we have in restaurants.

        1. thanks mitha. do try and all the best.
          i have closed the comments and will open it in a few days. thanks for the feedback on matar paneer. milk also can be added and gives a nice taste.