Jalebi Recipe | How to Make Crispy, Crunchy and Juicy Jalebi in minutes | Instant Pot Jalebi

Homemade Perfect Crispy Jalebi Without Yeast 

Hello Foodies,

        Crispy, Juicy, and Instant Jalebi can be made at home quickly with simple steps and some tips. You can make 200-250 g Jalebi using 3 Tbsp of maida/flour. Simply the ratio of flour and yogurt/curd is 3:3:1. If you're a dessert lover, then this dessert recipe will surely make you go gaga over it. With Independence Day is around the corner, a few days away, I wanted to share a homemade jalebi recipe with you foodies. In this recipe, I have not used cornflour/besan flour. 

Originally, I got to know this recipe from my Sister in Law. She sent me the picture of Jalebis that she made and asked me to give it a try. Then she gave me the recipe and I tried it and it turned out juicy and crispy Jalebis. It was amazing Jalebis that I ever made.

Video Recipe:

Some dishes bring back so many memories. Jalebi is really right up there as far as my food memories are concerned. When I was little, our every Independence Day, Republic Day, and Tuesday(As my home town has weekly Market Day) Dessert were piping hot jalebis with chilled rabri. Those were the best dessert I have ever had. So Homely and yummylicious.

Why I used Instant Pot to Ferment Jalebi Batter?

          The fermentation gives jalebis little sourness, which is so characteristic of this Indian sweet. I have used instant pot to ferment jalebis batter and the batter fermented in an ½ an hour. Instant Pot saved my 6-7 hours(as traditionally Jalebi Batter ferments for at least 8-10 hours). and I am happy with the outcome.

          Independence Day is around the corner and to celebrate our day make this dessert for your family and friends and impress them with these delicious, juicy, and traditional most loved desserts, Jalebis!!!

Some more Indian Desserts to try:

Pro Tips to Make Yummilicious Jalebis at Home:

  • Batter: Jalebi batter should have the right consistency, it should be flowing consistency. It should not be too thin or thick. 
  • Fermentation of batter is necessary, so don’t skip the fermentation step.
  • If you don’t have an instant pot then place the batter pan in a warm place for 45-60 Minutes.
  • Always, fry the Jalebis on low flame, as the high flame cannot make it cook from inside. Also, this will give you enough time to give your Jalebis the best round shape.
  • Traditionally, the Jalebi batter is fermented for 8-10 hours in warmth, but using Instant Pot it became so quick and easy.
  • If the batter is too thick then the jalebis will turn soft, and the batter is too watery then the jalebis will turn flat and crispy.
  • The addition of lemon juice to the sugar syrup helps to avoid the crystallization of syrup, that doesn’t change the change, so don't skip it.

To Make a Batter:

  • Maida 3 Tbsp(all-purpose flour)
  • Rice flour 1 Tbsp
  • Yogurt/Curd/Dahi 3 Tbsp
  • Orange Food Color 1 Pinch
  • Baking Soda 1 pinch

To Prepare Sugar Syrup:

  • Sugar 1 Cup
  • Water ¾ Cup
  • Saffron few strands
  • Cardamom Powder ¼ Tsp+1 Cardamom Pod
  • Lemon Juice 1 Tbsp

To Prepare the Jalebi Batter:

  • In a bowl, mix together maida, rice flour, a pinch of orange food color, and curd. 
  • Mix well and whisk for 4-5 minutes or until it becomes slightly flowing consistency.
  • Cover the bowl with the lid.

To Ferment the batter in the Instant Pot:

  • Place the pan in the instant pot and cover the pot with the glass lid/instant pot’s lid.
  • Ferment batter on yogurt mode for 30 minutes.

To Ferment Batter without Instant Pot:

  • Place the pan in a warm place for 45-60 Minutes.
To Make Sugar Syrup:

  • In a pan, add sugar and water and mix well and bring it to boil on a medium flame.
  • Add cardamom powder, saffron strands, and lemon juice and mix well.
  • Keep stirring and check its consistency after 4-5 minutes.
  • To check the sugar syrup consistency, dip a spatula in the syrup and lift out. 
  • Allow it to cool for a few seconds(as it will be very hot at first). 
  • Now touch the syrup with a forefinger and thumb together and pull apart gently.
  • One-thread consistency is when a single thread formed when your forefinger and your thumb are pulled apart gently.
  • One string consistency sugar syrup is ready, transfer it to another bowl and keep it aside.

To Make Jalebi:

  • Take the batter out from the instant pot and add a pinch of baking soda and mix well.
  • Pour the batter into an empty ketchup bottle or jalebi maker or cake decorating piping bags or Ziplock bags.
  • Meanwhile, heat oil or ghee in a pan or kadai, keep the flame medium to low.
  • Make round jalebis by squeezing the bottle and moving it ina circular direction starting from the outside to center. Or from the center towards the outside.
  • Similarly make the remaining jalebis(If jalebi doesn’t have the perfect shape, don’t worry, it requires practice to make the perfect round shape, but don’t worry it doesn’t affect its taste).
  • Flip 2-3 times and deep fry them evenly or until lightly golden and crispy.
  • Remove from oil and immediately dip in sugar syrup, a minute on each side is good enough.
  • Remove it from the syrup using a spoon and transfer it to a plate.
  • Juicy and crispy jalebis are ready to serve. Enjoy!!!
Good Time To Eat:

           It is good to eat Jalebi as a dessert.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.
Eat Healthy, Stay Healthy!!!


  1. Lovely recipe. loved the colour and texture

  2. These jalebi look really amazing. I think it's great that you've got the instant version too!


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