How to make Instant Jalebi without Yeast

bhavnaskitchen's picture

Jun. 21, 2015

There are few ways to make Jalebis perfect and I have already shared all methods but I have simply fallen in love with this method.


Sugar 2 Cup (32 tbs)
Water 1 1/2 Cup (24 tbs)
Rose syrup 2 Drop (Optional)
For sugar syrup
Saffron strands 1/8 Teaspoon (Optional)
For jalebi
Plain flour 1 Cup (16 tbs)
Chickpea flour 2 Tablespoon ((1
Rice flour 2 Tablespoon ((1
Yellow food color 1/8 Teaspoon
Water 1 Cup (16 tbs) ((or as needed))
Oil 2 Tablespoon
Fruit salt 1/2 Teaspoon
Fresh lime juice 1/4 Teaspoon
Oil 2 Cup (32 tbs) ((For deep frying))



For sugar syrup – in a pan, add in sugar and water and place over the stove. Bring to a boil on high heat, while stirring the sugar.

Once boiled, turn down the temperature to low and let it boil until the candy thermometer reached to the temperature of 230 – 234 degrees F.

 For the batter – in a large bowl or cup, add in plain flour, chickpea flour, rice flour and yellow food color. Whisk with a spoon.

Gradually pour the water in to the flour mixture and mix until lump free.

When batter is thick and smooth, add oil and a little water and mix thoroughly.

Add in the fruit salt and fresh lime juice to the batter and whisk again.

Pour the mixture into squeeze bottle and heat oil in a skillet.

Make the jalebi’s as shown in the video on medium heat. Take out from the skillet and dip into the sugar syrup for 30 seconds.



Serve for dessert. 

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 374Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 108 mg4.5%

Total Carbohydrates 70 g23.3%

Dietary Fiber %

Sugars 50 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet