Jalebi is one of those desserts that immediately brings smiles, more so when served warm and fresh. These vibrant orange curls are crispy, juicy in the center, and drenched in sugar syrup that spills joy into each morsel. From breakfast plates, street food stalls, at wedding banquets and on celebratory mornings, jalebi is indeed adored everywhere in India.
Made out of a fermented batter of maida, a small amount of gram flour, and a pinch of soda, the batter is piped into hot oil in tidy spirals. When golden, the spirals are scooped up and dropped into a warm sugar syrup. The syrup permeates each curve, rendering it sticky, sweet, and simply divine.
What makes it so popular is not just its flavor, but its ubiquity during moments of celebration — whether it is Diwali, Eid, Holi or a family reunion. In Gujarat, jalebi is consumed with fafda for a crunchy-sweet beginning to the day. In Bihar, it's combined with samosas or kachoris. In Madhya Pradesh, it even accompanies poha. Each state has its own way of relishing it.
From halwais in small towns to fancy restaurants, jalebi is everywhere, its a part of India's daily magic. It is therefore no wonder that individuals all over the world now want to know the way to make jalebi at home. And once you know, it's easy not to turn back.
Today we claim Jalebi to be a traditional Indian sweet, its origins lay beyond India, most probably in Persia. The Persian dessert 'zulbiya' is commonly accepted as being the predecessor to jalebi. While jalebi's elegant curls, zulbiya is loose and plunged into a honey and rose water syrup.
The oldest written evidence of zulbiya can be found in the 10th-century cookbook by Muhammad bin Hasan al-Baghdadi. In his book, ‘Kitab al-Tabeekh', it is referred to as a sweet consumed during Ramadan. With the arrival of traders, travelers, and invaders from Persia into the Indian subcontinent, they brought with them their recipes, including that of zulbiya. And thus, jalebi became popular in India.
By the 15th century, jalebi had already begun making its presence felt. A Jain text named ‘Priyamkarnr Pakatha’, composed in 1450 CE, contains a mention of jalebi being the feasts hosted by wealthy merchants. Subsequently, the 1600 CE Sanskrit work ‘Gunyagunabodhini’, provided a recipe that very much resembles today’s jalebi.
Food historian K.T. Achaya points out that the word ‘jalebi’ probably comes from the Arabic ‘zalabiya’ or Persian ‘zalibiya’. And over time, India made the sweet its own. Not just being a festival dessert but, today it has become something people can enjoy on a regular morning or evening too.
Over the centuries, jalebi was served in temples and religious offerings. Soon enough, it made its way into weddings and festivals. From being a dish at Mughal banquets to the modest halwai shops of today, jalebi has been nothing but a marvel of journey — history, sweetness, culture, blended beautifully together.
Nothing can replace the magic of a traditional Indian jalebi recipe. It's fermented, rich, and strikes the right note every time. Here's the way to make jalebi at home using the traditional method.
For the batter:
For the syrup:
For frying:
For people with little time but a craving for the same helical sweetness, there's a simple homemade jalebi recipe you can follow without waiting until overnight for the batter to ferment. Here's the instant solution.
For the batter:
For the syrup:
For frying:
While the classic jalebi remains the favorite, it's difficult not to be tempted by the innovative turns people have introduced over the years. The richness of regional diversity in jalebi has its many cousins — each one charming in its own way.
In Madhya Pradesh, there’s the ‘jaleba’ — a jumbo version of the jalebi, thick, big and filling enough to be an entire meal. In West Bengal, the ‘chhanar jilipi’ is made with chhena (curdled milk) and has a softer bite, a perfect mix of sweet and creamy.
Then there’s the famous ‘imarti’ from Andhra Pradesh, often mistaken for jalebi but made with urad dal batter and shaped in floral rings. Hyderabad’s ‘khoya jalebi’ is a rich version that uses mawa in the batter, making it heavier and more indulgent.
Over the past few years, jalebi has been used as an inspiration for ice creams, cheesecakes, milkshakes, and even cocktails. Some bakeries stuff miniature jalebis within cakes, while others dip them in chocolate. Purists may disapprove of these tampering's, but they are a sign that Jalebi has comfortably joined the league of international desserts, too.
Though jalebi-making with the best recipe has its minute challenges, it can be perfected with a few smart tips — be it making the traditional one or instant one.
Also, always keep the syrup warm, not hot, when you immerse the fried spirals into it. That makes the jalebi absorb the correct amount of sweetness.
These small adjustments can make a good jalebi into a great one. And once you learn the technique of it, preparing jalebi at home is not only easy, but also really rewarding.