How to make Jalebi recipe Video - Instant VS Traditional by Bhavna 

Please watch my other video of jalebis and see if you can get more tips.

Instant one makes very crispy jalebis but do not add more yeast otherwise they will come out soft and please watch my other videos of jalebi as well to learn more tips on making them crispy.

Great..would sure love to hear how it turns out.

Great...would sure love to hear how it turns out!

It depends for how many people you are making for. I used 1/2cup in this recipe and for detail recipe, you can always visit website link provided under information.

mouth watering...I love jalebi...since 1 and half year i didn't eat... but by tomorrow gonna make jalebi..yumyyy ...thanks for instant recipe...love you stay blessed...

Would sure love to hear how it turns out and watch my other videos of Jalebi before you try so you will sure get success with all those tips shared in other videos.

Thanx...enjoy!

Nice to know variations...

super great yar Bhavana, I am just loving your receipes, From last 3 days I am watching them. Loved the way u showed the lunch ides for kids, love that.

I try to finish same day. But it can stay up to 2-3 days in cool dry place or refrigerate.

Awesome recipe. I made it for the very first time and it came out very well. Been trying ur recipes ever week. Thank you so much for all your effort.

Excellent because you are adding only natural things

hi i have seen most of your cookings i m really impressed and very easy and excellent

That looks so delicious!! You make it look easy, but I but it's tricky to get the batter to make the nice shapes.

You are so sweet. It very brave of you to admit that you are still learning. Happy cooking.

If you know other alternative to ferment the batter, you can use but I use either yeast for fast fermentation or yogurt for slow fermentation.

Hi Bhavna! Great recipes one after the other....enjoying big time. Bhavna's recipes are the best recipe ever on the net. Thank you so much for all these hard work and your precious time.

hi bhavna .am a great fan of urs .. i almost try all ur recipes ..can i add rice powder instead of corn powder.. plz reply

Yes, love cooking. Not much difference between rose water and syrup. You can use them one for the other.

I would sure love to share!

@SuperVeggieDelight Thanks for your quick response! Well I'm not sure what you mean by plan flour, as there are so many different flours out there! I do have rice flour, will it work with that? Or would a mixture of different flours be better? What are Chhena Jalebis? And what is Indian cheese? Also, can you use any plain yogourt for this, is Greek yogourt okay? Thanks so much, I truly appreciate it, I can't wait to make these!

Great.

Will sure!

Hi bhavana, I am just learning cooking, your recipes helps me a lot in learning and preparing it in a most better way... I cudnt prepare pulao with good taste/perfect since last 6 months but watched yo video and tried it with same ingredients it came out EXCELLENT ... you are owesome.... Between i wanted to know can i add ENO fruit salt for instant jalebi's?....

I like the way you cook and your instruction is clear, by the way do you have a recipe of homemade cream cheese? i wish to know, hoping you can make it in a simple way but creamy! :) keep up the good work God bless.

Hi bhavana, u r awesome.......... I'm trying now n looks delicious but want to know if i need to make it more thick as i feel the batter is slightly loose. how can i ? Thnks Sharmilla

There are several reason for not getting it right. Please visit website for more tips and ideas.

Right. Follow traditional batter.

Same here..I love instant version.

I LOVE IT WHEN U R HOLDING BOTH OF THE BATTERS IN YOUR HAND AT 13:01

Just plan out well and you will sure get it specially if you try instant one, you won't fail unless you can't make good shpape of jalebis.

Thanks for sharing this video, my little son is too much fond of jalebi and place where we are staying ..jalebi is not available in market .. so i tried at home and it was really nice ..and tasty ..!! I have tried traditional receipe...!!Thanks a lot for sharing food receipes and keep it up !!

hi bhavna, great recipe... how much water did u add in the natural fermented batter???

thank u bhavna 4 giving us all this great recipe...its really help for us....and ur explanation is outstanding....thanks once again.....tc

i like the rapid way of making jalebi....thx.....n i love ur T-shirt....

Nice to know.

I love bhavna's cookin she is perfect chef masha Allah

Very well demonstrated Havana. Very authentic. Thanks. Latha

wow its so easy to make jalebi in ur way. thank you so much!!!!

Great..very glad to hear that!

Yes for crispy jalebis.

Tried making jalebi this evening, came out perfectly crispy ! thank you Bhavna,your recipe was amazing.I follow your channel regularly have tried so many other recipes too. Please upload "gatte ki sabze." and yes!! i like the way you speak, its sweet. :)

yes dear we can hear the CRUNCH.. ;) thank U for sharing ..U r too good....m gonna try this for sure...plz upload recipe for sabudana khichdi & vada...:)

Hi I love your video. Can you please tell me what ingredients you use on the clay mask? I saw you usd tea tree and what else. Thanks

Thank you for this easy step by step recipe I will try it

hello bhavna mujhe aapki recipe bohat pasand aai.aap kis country main ho

I made this tonight. The instant one and it was really easy and the taste is delicious. The saffron, rose water in the sugar syrup gave beautiful taste to the jelabi. Thank you dear

i tried this recipe..1st wen i fried jalebis they wer so soft,then i added sum more corn flour and then i got very nice crispy n tasty jalebis,all my family members praised me...thanq bhavna

This is really nice demonstration and Im gonna try this

saw this yesterday and had kept the mixture for it to ferment!! today m gonna try this.. this is going to be my first try.. jalebi..!! excited.. :) i wanted to ask if it is ok to keep it in a steel bowl or not (THE MIXTURE)..! PS- you rock! love XX :)

Hi bhavna i like ur recipes, i m trying ur recipe of jalebi by natural fermentation method, i hve kpt it but i ges it has become thick can i add water aftr 24hrs are done pls reply asap thanks!

The first Indian dessert I ever ate I love those a lot.

hi, awsome video..we feel your love for cooking :)) is there a difference between rose water and rose syrup...thanks in advance

all of yo reciepies r good and simple..thanks for sharing

Thank you.. thank u.. thank you Bhawna.. I am very happy today... Aaj maine jalebi banayi aapka video dekhkar, It turned out too good... as good as we eat in India. Only difference was I could not make them in very good shape, but the taste had no difference. :) I enjoy cooking but after watching your videos spending more time in kitchen seems worth :)

You can basically adjust batter consistancy at any point.

Very good Bhavna. I mean ..you are most honest cook iv ever i come across. anyone in your place would have made 2 different videos to share this......the full course took no time and I am extremely thank ful to you. am in south korea currently and tomrw morning i have to feed girls (Ram navmi) "kanya bhoj'. while I was in india, i use to buy jalebi - dahi from the market. This year, i thought, I will miss upon. But thanks to you for the instant recipe. You rock !!

Starch helps to make things crispy while not all flours gives crispness.

That happen if oil is not enough or not hot enough.

Hi Bhavna, I tried it last Saturday and it was all gone by Sunday!!! My husband simply loved them. I must tell you that it was the simplest indian sweet I made so far. Thank you so much for posting this recipe.

Hi Bhavna Excellent jalebi recipe as usual. Thank you so much.

I made these today. It is a little to sour for my palatte but my mother loves it. I'm going to keep practising to get the shapes right. Thanks for the recipe :)

I made these and they were delicious!! just like when I was younger and my dad would take me to the indian market :D thank you so much now I know how to make these. I doubled the recipe and my whole family ate them.

this is wonderful ,i wish i can make it like you ,,

You can add more corn starch and rice flour to make it crunchy.

Looking good in white Bhavana.

Hi Bhabna, can i use dry yeast instead of rapid rise yeast? will it work the same?

good video thanks for uploading. Today I will try.let us see. how the outcome

Thank you so much for this video, it was very helpful! I gave this a try today using the instant method and when I put the batter into the oil bubbles formed onto the jalebi and they stayed that way, do you know why this happened? I used 1 tbs of yeast by accident, could this be the reason? I love all your videos! :)

Hi bhavna, Finally successful in making jalebi. This time I tried instant method and and they came out great - tasty & crunchy.Now I surely know, the batter was not good last time. Sometimes Yogurt doesn't ferment the batter well. I used to make sooji cake using Dahi in India, I made it using Yougurt and it failed too.Thank you for all your help....!

Great! I was thinking I wanted to find out how it's made, and was thinking maybe you had a video, and of course you do! I wonder if it's possible to make a gluten free version of this recipe?

@maal123 I think you must make a 1 1/2 to 2 thread syrup .......I tried it again and it turned out awesome .... Also make sure that your bottle nozzle is not too small if it is cut it to make a bigger perforation....Just suggesting from my own experience ..........

hi Bhavna. Your presentation was too good. I tried to make jalebi but my 24 hr batter consistency has gone a little bit thin so what do i do now?

Hi Bhavna, This recipe looks like a twist in the american fried dough, thank you so much I'm sure when I make the Jelabi that my husband will love them as well : )

i love this food and now coz of u i can try make this at home by my self thanks for sharing this recipe.

Hi it seems so easy when u showed....but for naturally fermented batter...do we need corn starch ? I mean can we use corn flour or any substitute?

Dear Bhavana, The demonstration was excellent that teh same eving i got back from work nad got started, However my jalebis came out a bit tough. please help

superveggiedelight, both jalebis u made look good; I am a big fan of the trad. american funnel cake; i was thinking if I make your quik yeast jalebi to just sprinkle with powder sugar; do u know if anyone of your fans has ever done this before; when I make mine I will def let u know the results..... plus I loved ur video... Texas

@SuperVeggieDelight I tried instant method. I did keep tempreture good. is there something in batter ? Should i add some lemon juice to batter ? Will that not get flat in oil ?

I love this! thank you so much for the recipe. you are too good. I have a question about the instant version. How much warm water do I need to mix the 1tsp of yeast and 1tsp of sugar??

Thank you Bhavna, I made the syrup thick, it turns out great. I've put 2 cup of sugar, little bit of water just to cover the sugar and 1 tbs lime juice, I let it boil till it become thick.

Thank you so much for this video... I have watched other videos you have posted and had seen the picture of this but did not know the name. My daughter assisted a family friend at the wedding ceremony of her son and was kind enough to bring us some of the left over food. ALL of it was SO delicious and we fell in love with this yummy sweet treat but did not know the name or how it was made. So now we will be able to make it too. So happy.

hi bhavna ur recipes are best. actually i dont know how to make rice kheer if u could help me plz

Yes.

Beautifully done thnx 4 show us this recipe.My daughters love Jalebi so I m going 2 try it today Thnx again

I hope you keep doing more recipes and upload it on RU-vid so we can learn and enjoy the food which you upload.wish you luck for your future.

I use corn or canola oil.

I am commenting on s M k that person should be ashamed of herself. What do you think, everyone loses their accent right after learning to speak English. I am very happy with your English and your cooking Instructions. Congratulations your the best!

thanks for the recipe I will definitely try this and your pani puri puri's were a hit thank you

Thank you so much Bhavna I didn't know how to cook jalebi but I love eating it and know I can cook it myself 😊

You most welcome...enjoy!

Hi bhavna! That's a nice detailed recipe. Can i reheat the chashni next day to make,more jalebis? Pls clarify..

Hi Bhavna, Thanks so sharing this jalebi recipe - very detail, and truly shows how passionate you are about cooking :). Can you share with me please what makes a jalebi crispy? I'd like to make it a little crispier as my son likes it that way, but not sure which ingredient to add more?

YOu most welcome and don't forget to watch recent vids of Jalebis.

Hi Bhavna, In your recent video of making Jalebi you mentioned to prepare 2 thread consistency sugar syrup for best jalebi and in this video can i know why you are using single thread sugar syrup. Thanks!

Bhavana tried jelabi turned out beautiful. Thank you 🙏

Please refer to sugar syrup chart on website.

hi bhavna am preparing jalebi in traditional way but my batter is bit thick, can i adjust it by adding water or curd? if yes then when to add before fermetation or after fermetation..or

Optional but I would add to prevent crystalize sugar syrup.