Jalebi (Crisp Syrup-Soaked Spirals)
جلیبی
Few sweets are as instantly recognisable as jalebi: loops of batter piped straight into hot oil, fried until crisp, then plunged into warm syrup so they turn glossy and juicy while staying crunchy. In Pakistan they're bought hot from the halwai for breakfast with milk, on rainy days and at every celebration. Made at home, they're fresher and crisper than most shop jalebi, and the only special tool you need is a squeeze bottle.
- ⏱ Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Medium
- Serves 6
Method
Tap a step when it is done.
Whisk the flour, cornflour, yogurt, yeast and colour with enough lukewarm water to make a smooth batter like thick pancake batter. Cover and leave in a warm place for 8 hours or overnight until bubbly. (Quick version: use baking powder and rest for 20 minutes.)
Make the syrup: boil the sugar and water with the cardamom and saffron for 5 minutes until slightly sticky (one-thread ). Add the lemon juice and keep warm.
Heat the oil in a wide to medium (about 170°C). Stir the batter, fill a squeeze bottle or piping bag and pipe spirals directly into the oil.
Fry for 2–3 minutes, turning once, until crisp and light golden. Lift out, drain for a few seconds, then dip in the warm syrup for 30–40 seconds and remove.
Serve hot, on their own or with a glass of warm milk or rabri.
Kitchen notes
Syrup should be warm, not boiling, and the jalebi hot. Too long in the syrup makes them soggy.
If the batter spreads in the oil, it's too thin; add a spoon of flour. If it won't flow, add water.
A ketchup squeeze bottle with a 3–4 mm hole is the easiest tool. Traditionally a cloth with a small hole is used.
The halwai’s spiral
Jalebi is sold from big, shallow karahis at sweet shops across Pakistan, India and Bangladesh, and the sight of a halwai piping perfect spirals into the oil is part of the pleasure. It has close relatives across the Muslim world, from Persian zulbia to Arab zalabia and Turkish tulumba, all fried batter soaked in syrup.
Fermentation for crunch
Traditional jalebi batter is fermented overnight. The fermentation gives a faint tang and a lighter, crisper texture that holds its crunch after soaking. Yeast speeds this up reliably. If you’re short of time, baking powder gives a good quick jalebi, though it softens sooner.
Hot jalebi, warm syrup
The key is the meeting of hot, crisp jalebi and warm syrup of the right thickness. A brief dip is all that’s needed: the hollow tubes draw the syrup inside while the outside stays crisp.
Serving
Eat them hot. In Pakistan, jalebi with a glass of hot milk is a classic winter breakfast; it’s also served with rabri or alongside pakoray on rainy days. See our rainy day food post.
Questions people ask
Why are my jalebi soft?
The oil was too cool, the batter too thin, or they sat in the syrup too long. Fry at a steady medium heat and dip briefly.
Is jalebi the same as zulbia?
They're cousins. Persian and Arab zulbia/zalabia use a similar batter; jalebi is the South Asian form.
Can I skip the food colour?
Yes. A pinch of turmeric or saffron gives a natural golden colour.
Nutrition (estimate, per serving)
- Calories
- 360
- Protein
- 3 g
- Fat
- 12 g
- Carbs
- 62 g
