Instant Crispy Jalebi

4.30 from 7 votes

Instant Crispy Jalebi is best for instant sweet craving. Holi is about to come and if you have not plan ed for any sweet any worries this instant Jalebi make your festival more colorful and yummy.. when my daughter's examination was over and she wanted something sweet and yummy too. I made this Instant jalebi within 30 minutes with availble ingredients and she was totally surprise and happy to eat this yummy crispy Instant Jalebi..I am planning for the second batch in this festival of Holi. so my contribution for theme Festival of Holi..
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsBreakfast
Servings 3


  • 1 cup all purpose flour
  • 1/4 cup curd
  • Water as needed to make pouring consistency
  • Eno fruit salt 1 tsp
  • Ghee or oil for frying
  • For the sugar syrup
  • 1-1/2 cup Sugar
  • 3/4 cup water
  • 2-3 drops of orange food colour
  • 12-15 kesar strands
  • 1 teaspoon cardamom powder
  • For garnish
  • 1 tbsp sliced pistachios
  • 1 tbsp sliced almonds
  • Silver vark optional..I used vegetarian vark
  • 1/4 cup fresh mawa/homemade Rabri.. optional
  • 2 thap besan/ gram flour


  • In a bowl add all purpose flour besan curd water and mix well add eno fruit salt and mix well and pour this batter in jalebi maker
  • Heat ghee/oil in a pan/ kadai. when it's hot enough pour batter from inside to outside to make perfect Jalebi..let it fry on medium flame till it golden brown in color from both side
  • Now remove it on paper towel..for sugar syrup add water and sugar in a pan. Let it boil till sugar dissolve. Add kesar strands add Orange food color drops and cardamom powder.
  • When it reaches one strand consistency switch off the flame . Now keep jalebi one by one in pan for 30 second soaked in sugar syrup let it absorb sweetness..flip it with help of splinter and soaked more 15 second .
  • Keep out jalebies from sugar syrup.. garnish it with fresh mawa or rabri silver vark and sliced pistachios and almonds.. Serve hot.

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4.30 from 7 votes

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Shikha Gupta
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