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Jalebi
Whisk the flour, cornflour, yoghurt and water into a smooth, thick batter that falls from the whisk in a heavy ribbon. Cover and leave somewhere warm for 12 to 24 hours, until bubbly and sour-smelling.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Jalebi take?
12 hr 45 min all in — 15 min prep, 30 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 20 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Saucepan, Frying pan, Spider or strainer.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
250 g of Sugar.
What can I use instead?
Overnight ferment → 1/2 tsp instant yeast and a 1-hour rest. Mix the yeast into the batter with a pinch of sugar and leave it somewhere warm. Less tang, still crisp. Vegetable oil → Ghee. The sweet-shop choice. Richer, and the jalebi taste of it.
What should I watch for?
Hot sugar syrup burns badly and sticks. Use a spider or tongs, not fingers.
Any tips from this recipe?
Jalebi that go soft after soaking were left in too long, or the syrup was too thin. Make them just before eating. They lose their crunch within a couple of hours.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.