Jilebi Recipe (Instant Jilebi With Jaggery)

Jilebi is a quick and simple sweet prepared without long fermentation. Made using basic pantry ingredients, these jilebis turn crispy outside, soft inside, and soak beautifully in jaggery syrup, making them perfect for festivals or quick cravings.

Ingredients

For Jilebi Batter

• Maida – ½ cup
• Upma rava (sooji) – 1 tbsp
• Salt – ¼ tbsp
• Water – as required (to make smooth batter)
• Lemon juice – 3 tbsp or thick curd – 3 tbsp
• Baking powder or baking soda – ½ tbsp

For Jaggery Syrup

• Jaggery – 1 cup (crushed)
• Water – ½ cup
• Cardamom (elaichi) powder – ¼ tbsp
• Lemon juice – 1 tbsp

For Frying

• Oil – as required

Preparation Method

Step 1: Prepare the Batter

1. In a bowl, add maida, upma rava, and salt.
2. Add water little by little and mix slowly to form a smooth, lump-free batter.
3. The batter should be thick but flowing (not watery).
4. Cover and rest the batter for 10 minutes.

Step 2: Prepare Jaggery Syrup

1. In a pan, add jaggery and water.
2. Boil until the jaggery melts completely and turns slightly sticky.
3. Add cardamom powder and lemon juice.
4. Switch off the stove, close the lid, and keep the syrup aside (keep it warm).

Step 3: Activate the Batter

1. After resting, add lemon juice or curd to the batter.
2. Add baking powder or baking soda and mix gently.
3. If the batter feels too thick, add a little water and adjust consistency.

Step 4: Fry the Jilebis

1. Heat oil in a pan on medium flame.
2. Pour batter into a piping bag, milk cover, or plastic bottle.
3. Squeeze the batter into spiral (jilebi) shapes directly into the hot oil.
4. Fry on medium flame, turning gently, until golden and crisp.

Step 5: Soak in Syrup

1. Remove hot jilebis and immediately add them to the warm jaggery syrup.
2. Let them soak for 1–2 minutes.
3. Remove and serve warm.

Tips

• Batter should flow easily to make perfect spirals.
• Always fry on medium flame for crisp jilebis.
• Syrup should be warm, not hot, while soaking.
• Lemon juice prevents sugar crystallization and balances sweetness.

Variations

• Replace jaggery with sugar for regular white jalebi.
• Add a pinch of turmeric or food color for bright color.
• Use curd instead of lemon juice for slight sourness.
• Add a little rice flour for extra crispiness.
• Shape into mini jilebis for kids or parties.