Jalebi Recipe Sanjeev Kapoor | Step By Step Guide

In this article of Foodie Deewana, we will teach you jalebi recipe Sanjeev Kapoor in an easy step that you will learn it easily.

Jalebi is a traditional Indian dessert of yellow color (Kesari) dipped in round syrup. It is usually made on festivals like Diwali and Ramadan and served with milk or other Indian breakfasts.

jalebi recipe Sanjeev Kapoor
jalebi recipe Sanjeev Kapoor

It is made in two ways; Traditional method and instant method. In the traditional method, the slurry is made from maida and curd and fermented for 24 hours. Jalebi recipe Sanjeev Kumar will really help you. Read more about the pav bhaji recipe in our blogs.

Whereas in the instant method, the slurry is made using instant yeast (instant yeast) and does not need to ferment. You can make Jalebi at home by following any method but Jalebi prepared by traditional method tastes better.

There are 3 main steps to make this delicious dessert at home; In the first step, the slurry is prepared from maida and curd, sugar syrup is made in the second step, and in the last step, the jalebi is directly fried in hot oil from the solution until crisp and then immersed in hot syrup.  Jalebi is made in the traditional way in this jalebi recipe by Sanjeev Kapoor.

Preparation time: 24 hours 10 minutes
Cook time: 25 minutes
For how many people: 4

Slurry Ingredients For jalebi Recipe Sanjeev Kapoor style:

  • 1/2 cup all-purpose flour
  • 1 tablespoon corn starch or corn powder
  • 1/4 tsp Baking Powder
  • Add a pinch of turmeric powder to get yellow color
  • 1/4 cup yogurt
  • 1/4 cup water

Sugar syrup for jalebi recipe Sanjeev Kapoor style:

  • 1/2 cup sugar
  • 1/4 cup + 2 tablespoons water
  • 1 tsp lemon juice
  • A pinch of cardamom powder
  • 5-7 varieties of saffron, optional

Method of making jalebi solution


Sieve 1/2 cup maida in a medium bowl. Add 1 tablespoon corn starch (corn flour), 1/4 tsp baking powder, a pinch of turmeric powder and 1/4 cup of curd.


Add water (about 1/4 cup) as required and make a thick batter (slightly thicker than the idli solution). Keep in mind that there are no lumps in the solution.


Cover the solution with a plate or a lid and keep it for 24 hours at room temperature (placed on the countertop of the kitchen) to ferment (to lift the yeast). After 24 hours, remove the lid. You will see small bubbles on the surface of the solution and mild sour smell. This slurry will not double like an idli solution.


Whisk the solution well with a spoon.


If the solution is too thin, then the jalebi will be crispy, but it will not get a good shape. If the solution is too thick then the jalebi will be soft.


Pour the slurry into a jalebi making bottle or a zip lock bag (or any thick plastic bag).

Method of preparation for sugar syrup:


In a deep pan or pan, add sugar, varieties of saffron, cardamom powder and water and keep it on a medium flame for cooking.


Cook it till it becomes light 1-wire syrup.


Add lemon juice when the 1-wire syrup is done. Mix well and turn off the gas. Sugar syrup is ready. (If the syrup is cold then when you start making jalebi then keep the syrup on low flame to keep it warm so that in the next step, when the jalebi is immersed in the syrup, they will remain warm.)
How to make jalebi recipe Sanjeev Kapoor


To deep fry the jalebi, heat ghee/oil in a wide-brined pan on medium heat. In this method, oil + 2 tablespoons ghee is used for frying. To check whether the oil is ready for frying, put a drop of the solution in the hot oil and if it comes to the surface immediately without changing the color then the oil is ready for frying.

When the oil is ready to fry, press the bottle (or ziplock bag) to make a round jalebi from the center, starting from the center (or starting from the outside and turning to the center). Don't worry if Jalebi is not the right size, some practice is required to make it into a round shape.


Flip them 2-3 times (or as needed) with tongs so that they are evenly golden.


Fry them till they become light golden and crisp.


Remove them from the oil and immediately put them in the hot syrup. The syrup should be warm or slightly warm, it should not be cold. Place them in the syrup for about two minutes. Turn over after a minute.


 Remove jalebi from syrup and keep in a plate. Jalebi is ready to serve.

Suggestions and Variations for jalebi recipe Sanjeev Kapoor

If the solution is too thick (thick) according to jalebi recipe Sanjeev Kapoor then the jalebi will be soft and if the solution is thin, then the size of the jalebi will not be good.

Lemon juice is added to prevent the sugar syrup from freezing. It does not matter in taste.
If the solution becomes thin after fermentation, then add some flour and mix it.

Taste: Sweet and Carrara

Methods of serving: Jalebi is served with Chivda, Karari Methi Puri, Namak Pare, Chakli, Gathia, etc. It can also be served with Rabri as a dessert after dinner. It is one of the famous food of Rajasthan also.


I hope you all like these articles on jalebi recipe Sanjeev Kapoor; please keep sharing these articles so that everyone can make jalebi at home with these easy steps.

Read more: Famous Foof Of Bihar

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