Crispy Jalebi Recipe By Chef Kunal Kapur

Jalebi Recipe, also known as Jilapi, zulbia, mushabak and zalabia, is a Middle Eastern sweet snack popular all over South and Western Asia. It is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold. Enjoy Garama Garam Jalebi with your favourite Ice-Cream.

Check out the recipe of Jalebi

For Batter

  • Flour, all purpose (Maida) – 2cups/250gms
  • Water – 1¼ cup/300ml
  • Oil – for frying 

For Syrup 

  • Sugar – 4cups/1kg
  • Water – 1¼ cup/300ml
  • Saffron – few strands


1 DONEFor the sugar syrup, mix sugar and water and bring to a boil. Add saffron or yellow colour to it. Make sure the syrup is neither too thick or too thin. If thick the sugar will coat the jalebi making it sticky and hard, if it is too thin then it will make the jalebi soggy.
2 DONEFor the batter mix flour and water both and keep it in a warm corner overnight to ferment. DO not over it, I placing a lid leave a little space open.
3 DONEUsing your hands whip in air into the batter. Do this for 10mins with short breaks. Fill the batter into a squeeze bottle.
4 DONEHeat Oil in a flat pan and pipe the batter in hot oil, Fry till crisp and the colour of the jalebi turns light brown. Remove and add it to sugar syrup. The temp of the syrup should be warm.
5 DONENOTE -If the batter over ferments add a handful of maida and water. This will delay/stop the fermentation for some time.

(Recipe By Chef Kunal Kapur)

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