If you’ve ever craved those perfectly crisp, golden spirals soaked in luscious syrup from street stalls, you’ll absolutely adore this Jalebi Recipe (With Yeast). Unlike the traditional sourdough or fermented batters, the magic of yeast gives these jalebis a wonderfully airy, slightly tangy fluffiness that’s simply irresistible. The delicate balance of flours, the fragrant saffron, and the subtle hint of cardamom in the sugar syrup combines with the crispy fried batter to create a treat that will soon become your go-to dessert for festivals, special occasions, or just because. Trust me, once you try making jalebis with this straightforward recipe, you’ll never want to buy them from outside again!

Jalebi Recipe (With Yeast) Recipe - Recipe Image

Ingredients You’ll Need

This Jalebi Recipe (With Yeast) relies on simple yet thoughtfully selected ingredients that play a crucial role in the texture and flavor of your final dish. Each adds its unique touch, from the softness given by yogurt to the crispy crunch brought by cornstarch.

Active dry yeast (1 teaspoon): The secret fermenting agent that makes your batter light and airy.

Warm water (3 tablespoons + ¼-⅓ cup): Helps activate the yeast and adjusts batter consistency perfectly.
All-purpose flour (maida) (1 cup): The base flour that provides structure to the jalebi.

Cornstarch (1.5 tablespoons): Adds crispness and a delicate bite to the fried jalebis.
Besan (gram flour) (1.5 tablespoons): For a subtle nuttiness and added texture.

Ghee, melted (1.5 tablespoons): Enhances richness and imparts a lovely aroma into the batter.
Whole plain yogurt (2 tablespoons, room temperature): Contributes to fermentation and tangy complexity.
Saffron pinch: A touch of luxury and golden color for your syrup and batter.

Orange or yellow food color (2-3 drops): Optional but traditional for inviting vibrant jalebi hues.
Oil for frying: Use any neutral oil, or for a more authentic aroma, add 1-2 tablespoons ghee to the frying oil or fry directly in ghee.
Granulated sugar (1.5 cups): The base for the glossy, sweet syrup.

Water (1 cup for syrup): To dissolve the sugar and create syrup perfect for soaking.
Lemon juice (1 teaspoon): Adds balance and prevents crystallization of sugar syrup.
Green cardamom pods or powder (1 teaspoon pods or ¼ teaspoon powder): Adds warm, floral spice to your syrup.

Saffron strands (7-8): Enhances syrup with exotic color and aroma.

How to Make Jalebi Recipe (With Yeast)

Step 1: Bloom the Yeast

Start by activating the yeast which is key to your batter’s airy texture. Mix a scant pinch of sugar, 2-3 tablespoons of warm (not hot) water, and sprinkle in the active dry yeast. Let it sit for 5 to 8 minutes until you see a frothy layer forming on top. If this doesn’t happen, discard and start again—proper yeast activation is crucial for fermentation and the perfect jalebi.

Step 2: Prepare the Batter

While waiting for the yeast to bloom, sift together the all-purpose flour, besan, and cornstarch in a large bowl. Add melted ghee and room temperature yogurt to the dry ingredients and mix gently. Once your yeast froth is ready, pour it into the flour mixture and gradually add lukewarm water, beating gently to get a smooth, lump-free batter. The consistency should resemble thick pancake batter. This is your canvas for those light, crispy jalebis.

Step 3: Ferment the Batter

Cover the batter bowl with cling film and keep it in a warm spot for 2-3 hours. The yeast will work its magic and ferment the batter, making it light and fluffy, vital for that signature jalebi texture. In hotter months, this might take less time, so keep an eye on it. Avoid stirring the batter too much after fermentation; just fold gently once or twice to keep the air inside.

Step 4: Prepare the Sugar Syrup

About 10 minutes before frying, make your syrup. Boil sugar and water in a wide pot until sugar dissolves completely, then simmer with cardamom for 6-7 minutes until syrup thickens slightly—it should feel sticky like honey between your fingers. Add lemon juice to prevent crystallization, then remove from heat. Stir in saffron strands for a golden glow and rich aroma, and keep the syrup warm next to your frying station.

Step 5: Fry the Jalebis

Heat 1-2 inches of oil (or ghee) in a wide pan on medium heat. Test the oil by dropping a bit of batter in; it should float up just without browning too fast. Pour the batter into a squeezable bottle and gently pipe circular spirals into the hot oil, working from inside out to form the classic jalebi shapes. Fry 6-7 at a time, flipping when they float and turning golden. Remove with a slotted spoon, drain excess oil, and immediately immerse in warm sugar syrup for 20-30 seconds before draining again. This quick soak keeps them crisp yet sweet.

How to Serve Jalebi Recipe (With Yeast)

Garnishes

For a show-stopping presentation, sprinkle freshly chopped pistachios or crushed almonds over the jalebis just before serving. You can also add a few more saffron strands for that luxurious pop of color and subtle fragrance—these little touches really elevate the experience.

Side Dishes

Jalebis are traditionally enjoyed on their own, but pairing them with warm rabri or lightly sweetened condensed milk creates an indulgent contrast of textures and flavors that is heavenly. Serving alongside cool buttermilk can also provide a refreshing balance to the sweetness.

Creative Ways to Present

Try layering jalebis in a clear glass bowl with layers of rabri and nuts to create a visually stunning dessert parfait. You can also skewer small jalebis on bamboo sticks for festive gatherings, making them easy for guests to grab while adding a fun twist to the presentation.

Make Ahead and Storage

Storing Leftovers

If you have any leftover jalebis, store them in an airtight container at room temperature for up to a day. Keep them away from moisture to maintain their crispiness. Unfortunately, jalebis are best enjoyed fresh for optimal taste and texture.

Freezing

Freezing jalebis isn’t generally recommended as it affects their texture adversely. The crispness won’t survive thawing, and the syrup may separate. If you must freeze, do so without soaking in syrup and only for a very short duration.

Reheating

To revive the crispness of leftover jalebis without syrup, reheat them in a low oven (around 300°F/150°C) for 5-7 minutes. Avoid microwaving as it makes them soggy. Once warm and crispy, they can be dipped back briefly into warm syrup before serving, but be gentle to prevent breakage.

FAQs

Why use yeast in this Jalebi Recipe?

Yeast helps ferment the batter, creating tiny air bubbles that make jalebis lighter and crispier on the outside while tender inside. It gives a subtle tanginess and better texture compared to non-yeast or yogurt-only batters.

Can I substitute yeast with baking powder?

Baking powder can be used but won’t produce the same fermented flavor or light texture. Yeast fermentation is integral to this particular Jalebi Recipe (With Yeast) and is worth the extra time for the authentic result.

How do I know when my oil is at the right temperature for frying?

Drop a small amount of batter into the oil—it should rise quickly without browning immediately. If the batter turns brown too fast, the oil is too hot; reduce the heat. Perfect temperature ensures crispy yet evenly cooked jalebis.

Can I make the sugar syrup ahead of time?

Yes, you can prepare the syrup ahead and keep it warm on low heat or reheat gently before frying jalebis. Just make sure the syrup is warm and fluid enough for soaking the jalebis immediately after frying.

What causes jalebis to become soggy?

Soaking jalebis too long in hot syrup or letting excess syrup sit without proper draining causes sogginess. Follow the soaking time of 20-30 seconds, and always drain before serving to keep the perfect crispy texture.

Final Thoughts

I can’t recommend this Jalebi Recipe (With Yeast) highly enough—there’s something truly special and satisfying about making these golden treats from scratch. The joy of watching your batter ferment and transform, then piping beautiful spirals that glisten in sweet syrup is a rewarding experience anyone can enjoy. Whether for a festive occasion or a cozy weekend treat, you’ll find this recipe easy, fun, and absolutely delicious. Grab your ingredients, get your oil heating, and dive into homemade jalebi bliss tonight!