Jalebi with @gitsfood
Jalebi with @gitsfood is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by nalinee mumbaikar on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $17.57 total, $4.39 per serving
Ingredients
- 1 packet Gits Jalebi Mix (approx 500 g, no preservatives, artificial colors or flavors)
- 1 cup Water (lukewarm, for batter)
- 2 cup Ghee (clarified butter, for deep frying)
- 2 cup Granulated Sugar (for sugar syrup)
- 1 cup Water (for sugar syrup)
- 1 tsp Lemon Juice (prevents crystallisation of syrup)
- 1/4 tsp Cardamom Powder (optional, for aroma)
Instructions
Make Jalebi Batter
In the mixing bowl, add the Gits Jalebi Mix and pour in lukewarm water. Whisk gently until the batter is smooth and free of lumps.
Time: PT5M
Heat Ghee
Pour the ghee into the deep frying pan and heat over medium flame. When the temperature reaches about 175°C (350°F), the ghee is ready.
Time: PT5M
Temperature: 175°C
Prepare Sugar Syrup
In a saucepan combine sugar, water and lemon juice. Bring to a boil, then simmer on medium heat until the syrup reaches one‑string consistency (about 110‑115°C). Add cardamom powder if using.
Time: PT7M
Temperature: Medium heat
Fry Jalebi
Fill the batter dispenser bottle with the prepared batter. Hold it over the hot ghee and squeeze in circular spirals, starting from the centre and moving outward. Fry until the jalebis turn golden‑brown and become crisp.
Time: PT8M
Temperature: 175°C
Soak in Syrup
Using the slotted spoon, lift the fried jalebis and immediately dip them into the hot sugar syrup for 10‑15 seconds. Remove and place on paper‑towel‑lined plate to drain excess syrup.
Time: PT5M
Serve
Serve the jalebis warm. Optionally garnish with chopped pistachios or almonds for extra crunch.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 4 g
- Fiber
- 0 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy (ghee)
Ingredient Substitutions
- Instead of Gits Jalebi Mix: Any brand of ready‑made jalebi mix
- Instead of Ghee: Vegetable oil (will affect flavor), Coconut oil (for a different aroma)
- Instead of Granulated Sugar: Jaggery (will give a deeper flavor), Brown sugar (will darken the syrup)
- Instead of Lemon Juice: A few drops of vinegar
- Instead of Cardamom Powder: Saffron strands (few), None
Equipment Needed
- Mixing Bowl
- Batter Dispenser Bottle
- Deep Frying Pan (Kadai)
- Slotted Spoon
- Saucepan
- Thermometer (optional)
- Plate with Paper Towels
Critical Steps — Do Not Skip
- Achieving a smooth, lump‑free batter.
- Maintaining ghee temperature around 175°C.
- Cooking syrup to one‑string consistency.
- Timing the soak in syrup (10‑15 seconds).
Chef Tips from the Video
- Use a stainless‑steel or copper kettle for the syrup; it conducts heat evenly.
- Add a pinch of saffron to the syrup for a subtle aroma and golden hue.
- For perfectly round spirals, practice the squeezing motion over a plate before frying.
Troubleshooting
Batter is too thick and does not flow through the bottle.
Add a little more lukewarm water (1‑2 tbsp) and stir gently until the batter streams smoothly.
Jalebis turn dark brown quickly or burn.
Reduce the flame; the oil temperature should stay around 175°C. Use a thermometer to monitor.
Syrup is too thin and jalebis do not absorb it.
Cook the syrup longer until it reaches one‑string consistency; you can test by dropping a small amount between thumb and forefinger – it should form a thin thread.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a pan or oven before serving.
Freezer: Freeze in a single layer, then transfer to a zip‑lock bag. Can be kept for up to 1 month. Thaw and reheat before eating.
Room temperature: Best consumed the same day; can stay at room temperature for up to 12 hours.
Make-Ahead Tips
- Fry all jalebis first, let them cool, then soak in syrup just before serving.
- Store fried jalebis in a single layer; reheat in a preheated oven at 150°C for 5 minutes to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of Jalebi in Indian cuisine?
Jalebi is a traditional Indian sweet that dates back to medieval times, originally prepared in royal kitchens. It is especially popular during festivals like Holi, Diwali, and Ramadan, symbolising joy and celebration.
What are the traditional regional variations of Jalebi in Indian cuisine?
In North India, jalebi is made with maida (refined flour) and soaked in thick sugar syrup, while in South India a thinner version called "Imarti" uses urad dal batter and is often flavored with fennel. The taste and shape differ across regions.
How is Jalebi traditionally served in Indian households during celebrations?
Jalebi is served hot, often alongside other sweets like rabri or curd. It may be garnished with chopped nuts and is offered to guests as a festive treat during Holi, weddings, and religious gatherings.
What occasions or celebrations is Jalebi traditionally associated with in Indian culture?
Jalebi is a staple during Holi, Diwali, Eid, and wedding celebrations. Its bright orange‑red colour adds vibrancy to festive spreads and it is also enjoyed as a street‑food snack throughout the year.
What makes Gits Jalebi mix special compared to homemade flour‑based batter?
Gits Jalebi mix contains pre‑sifted maida, leavening agents and no artificial preservatives, giving a consistent texture and flavour while saving time. It eliminates the need to measure flour and leavening separately.
What are the most common mistakes to avoid when making Gits Jalebi at home?
Common errors include using water that is too cold (batter becomes thick), frying at incorrect oil temperature (jalebi becomes soggy or burnt), and over‑cooking the sugar syrup (it hardens). Follow the critical steps for batter consistency, oil temperature, and syrup thickness.
Why does this Jalebi recipe use ghee instead of regular oil?
Ghee has a higher smoke point and imparts a rich, nutty flavour that traditional Indian jalebi is known for. Using regular oil can result in a flatter taste and may cause the jalebi to absorb more oil.
Can I make Gits Jalebi ahead of time and how should I store it?
Yes, you can fry the jalebis ahead, let them cool, and store them in an airtight container. Reheat in a pre‑heated oven at 150°C for 5 minutes before dipping in syrup or serving.
What texture and appearance should I look for when making Jalebi?
The jalebi should be golden‑brown, crisp on the outside, and slightly soft inside after soaking in syrup. The spirals should be uniform and glossy from the syrup coating.
What does the YouTube channel Nalinee Mumbaikar specialize in?
The YouTube channel Nalinee Mumbaikar focuses on easy, home‑cooked Indian recipes, especially quick festival dishes and street‑food recreations that can be made with readily available ingredients.
How does the YouTube channel Nalinee Mumbaikar's approach to Indian cooking differ from other Indian cooking channels?
Nalinee Mumbaikar emphasizes ultra‑simple, time‑saving methods using ready‑made mixes and minimal equipment, targeting busy home cooks who want authentic flavours without complex techniques.
Last updated: September 6, 2026
