Rajasthani Jalebi

Name: Rajasthani Jalebi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: Indian (Rajasthan)
Ingredients: For jalebi: Maida 150g, Yogurt 100ml, Baking soda ¼ tsp (1g), Salt pinch (0.3g), Turmeric powder pinch (0.1g), Oil for frying 300ml; For syrup: Sugar 300g, Water 300ml, Cardamom 3 pcs (crushed), Rose water 10ml, Lemon juice 5ml

🟢 Veg📊 Medium

Traditional 8. Rajasthani Jalebi recipe

⏱️20 minPrep

🔥25 minCook

🕒45 minTotal

🍽️10Serves

🧺 Ingredients

For jalebi: Maida 150g, Yogurt 100ml, Baking soda ¼ tsp (1g), Salt pinch (0.3g), Turmeric powder pinch (0.1g), Oil for frying 300ml
For syrup: Sugar 300g, Water 300ml, Cardamom 3 pcs (crushed), Rose water 10ml, Lemon juice 5ml

👩‍🍳 How to make Rajasthani Jalebi

Batter: Mix maida, salt. Add yogurt, mix until thick batter (no lumps). Add turmeric. Cover, let ferment 4–8 hours (batter should be slightly tangy, bubbly).
Syrup: Boil water, add sugar, stir until dissolved. Add cardamom, simmer 8 min. Cool, add rose water, lemon juice.
Make jalebi: Heat oil to 175°C. Fill jalebi maker with batter. Press thin spiral (4 inches diameter) directly into hot oil.
Fry: Fry 1–2 min per side until light golden, crispy. Drain on paper.
Soak: While still warm, immediately dip jalebi into cooled syrup (quick dip, both sides), transfer to plate.
Serve: Serve at room temperature, slightly sticky from syrup. Keep airtight (stays good 3 days).
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