Crispy Rose Jalebi

Crispy Rose Jalebi

Jalebi is a sweet that is popular all around India. I love Jalebi when they are warm, crunchy and juicy. A batter made of all purpose flour, corn flour, curd and in this case, rose syrup. The fried little chakras or Jalebis are soaked into warm sugar syrup, which soaks up the sugar syrup leaving the Jalebis crispy on the outside and juicy inside.

A squeeze of lemon juice is added to the sugar syrup, so that the sugar syrup does not crystalize. And this keeps the Jalebis juicy. In my hometown, it is one the most popular dessert that is served at weddings. Me being someone who likes being innovative, made the Jalebi a little out of the box. The actual Jalebi are orange in colour, with a cardamom flavor to it, this recipe has a rose flavor and tint of rose color to the Jalebi.
The Pistachio that is used to garnish the Jalebi is what pops the flavor of the ROSE JALEBI with an extra crunch and adds to the flavor of the rose. I used Rose syrup in the recipe, you may use rose water with a few drops of red food coloring. Next time you have guests over, try making this Jalebi for dessert or as sweet and they are going to be super impressed! Don't forget to mention where you found the recipe.  ;)

Ingredients: (makes around 25 jelebis)

For Jalebi:

  • 1 cup All Purpose Flour
  • 4 tbsp Corn Flour
  • 4 tbsp Yogurt
  • 2 tbsp Rose Syrup / Rose water
  • 2 drops of red food coloring
  • 1/4 Baking Soda
  • Salt, a pinch
  • 1 cup/ 200 ml water
  •  Vegetable Oil
  • Pistachios, to garnish

 For Sugar Syrup:

  • 2 cups Sugar
  • 1 cup Water
  • 4-5 whole Cardamom 
  • 2 tsp Lemon Juice
  • 3-4 tbsp Rose Syrup 
  • 2-3 drop red food coloring 

Instructions :

  1. To make the Jalebi batter, in a bowl, add your all purpose flour, corn flour, baking soda, and salt and give a stir using a whisk.
  2. Next add yogurt/curd, rose syrup, red food coloring and add water little at a time and mix well, and make a batter without lumps. (The batter should not be too thin, or too thick).

  3. Cover with a lid, and set aside until we prepare the sugar syrup. 
  4. To make the sugar syrup, In a deep pot, melt sugar with water, cardamom and lemon juice.
  5. Allow to come to a boil, in around 5 minutes, when the sugar syrup achieves one string consistency, immediately remove from flame.
  6. Add rose syrup and red food coloring and mix well and set aside on a cooling rack.
  7. Transfer the batter to a squeeze bottle using a funnel, or you may use a piping bag too.  
  8. In a wide and large frying pan, pour the vegetable oil and allow the oil to come to high temperature, now on medium high flame, squeeze the batter into spiral shapes and bring the end of the spiral to the middle while releasing pressure on the squeeze bottle, this way, the layers of spiral stay attached while frying.
  9. Fry until the sides start to brown a little, immediately drain and drop the Jalebi to the warm sugar syrup. Allow the Jalebi to soak the sugar syrup, and let it stay in the sugar syrup until you make the next batch of jalebis.
  10. Using thongs, remove the Jalebi from sugar syrup and serve. Garnish with crushed pistachios.
  11. Serve as it is (warm/ cold, preferably warm) or enjoy with rabri or any milk dessert of your choice. 


  • The Jalebi might turn a little on a browner shade while frying, it is quite natural, and a fully rose color when fried is not possible to achieve.
  • The sugar syrup has to be warm, not too hot or too cold, as hot syrup will make the Jalebi soft and cold syrup will not allow the jalebi to soak up the sugar syrup.
  • The process might look a bit tedoius, but it is very therapeutic if you follow the instructions.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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