Jalebi/ Sweet & Simple Jalebi / Easy Jalebi / Easy Homemade Crispy Jalebi / Instant Jalebi Recipe

A quick and easy jalebi recipe under 30 minutes. Jalebi is a popular Indian sweet. I must admit, my love for jalebi is eternal. These Crispy, juicy jalebi is my favourite sweet from Indian cuisine. 

There are two ways to prepare it; Traditional method and Instant method. In traditional method, batter prepared from maida and yogurt is fermented for 24 hours whereas In instant method, the batter is prepared using instant yeast and doesn’t require fermentation. So here is the recipe for instant method..

 In my opinion, this sweet is perfect for any day of the year. You just don’t have to wait for a festive occasion. If you love Indian sweets, this is definitely a must-try.

Ok, let’s make this vibrant instant jalebi today.

 You might think that making jalebis is horribly messy, no! Try this recipe. It works so well


1 cup all purpose flour / maida
1tsp besan
1 tsp curd

1/2 tsp Eno

A pinch of any food colour/ tumeric powder optional

2 cup sugar

Water as needed

¼ tsp saffron strands / kesar, optional

¼ tsp cardamon powder / elachi powder

1 tbsp ghee

oil for deep frying


1. Make a thick batter with maida, besan, curd and water. Now add Eno to it. Give a gentle mix.

2. Now keep it aside for 15 minutes

3. Prepare a chaasni mixing 2 cup sugar and 1 cup water.. Boil it till forms the chasni.  (1 string consistency).

4. Add cardamon powder to the chasni.

5. Now pour this batter in the tomato ketchup bottles carefully.

6. Heat oil in a pan and add 1 tbsp of ghee. 

7. Squeeze the bottle and make round spirals with the batter.

8. when one side is partly cooked, turn over and fry the other side


9. Fry till the jalebis are a light golden

10. Dip your Jalebis  into the sugar syrup.

6. Serve hot/ warm.

So make this delicious delicacy and enjoy with your loved ones.


1. Make sure your pan is not too shallow and should be approximately 1 inch deep for frying jalebis.

2.  You can use a squeeze bottle, ziplock bag or piping bag to make the swirl shape.

3. Store the leftovers jalebi in an airtight container and refrigerated.

4. Dip it in sweet rabri for a divine treat.

5. The batter should not be too thick or thin. You may need up to 3/4 water depending on quality of maida.