With the Mango season in, it’s time to infuse delectable Mango to one of the most popular street food sweet Jalebis. With the addition of Mango, Jalebis taste absolutely heavenly

This is a delicious crispy, crunchy homemade hot Jalebis which requires no fermentation and is instantly ready. The traditional Jalebi requires fermentation and batter is generally prepared overnight and the sweets next day. Jalebis are often prepared during Diwali and Holi. Jalebis are also one of the most popular North Indian street food and sold in Sweet shops across India

With the summer in, it’s always time for me to add mangoes to my favourite desserts. I love Jalebis , specially homemade ones. Now these tasted so good after adding mangoes, I guess I am going to now experiment Jalebis with different flavours :D. My jalebis were over the moment , I finished clicking the pictures 😉

They really taste good, you don’t have to take my word for it, do try and let me know how you liked it 🙂

*Tips to get Jalebi right in the first attempt

  1. You can add 2 tbsp Urad dal flour/Corn flour to the batter , this is optional and can be Skipped
  2. Eno/Fruit salt can be used as a replacement for Hydro powder , however this is optional and can be skipped. My recommendation is to never use Hydro powder for any homemade dishes. Street food vendor use Hydro powder while making Jalebis.
  3. Add 1 teaspoon vinegar to the batter instead of curd, if curd is unsour
  4. The batter should be smooth, neither thick nor thin. If it’s thin, then add additional flour and if its too thick, then add 1-2 tbsp water gradually until right consistency is achieved
  5. Now if Jalebis do not pipe spirally, it’s ok, you can pipe them first on a plate and practice if required. After few attempts, it will come out right and if it doesn’t , who cares? 🙂 , it still tastes good
  6. If you like Jalebis less sweeter, then soak them in sugar syrup only for 45-60 seconds , but never soak beyond 2 minutes, it will become soggy
  7. Jalebis should never be soaked in hot or cold syrup, it should be warm else Jalebis would not absorb sugar syrup.
  8. If Sugar syrup has gone cold, then just lightly warm it up, do not over cook the sugar syrup else Jalebis will not absorb it properly
  9. Add 2 tbsp ghee to the pan if using oil for frying Jalebis
  10. Jalebis can be stored at room temperature upto 2 days, best refrigerate it if not consuming it
  11. If you do not wish to use Mango essence then increase the amount of Mango puree and reduce the amount of water in the batter
  12. If using piping bag, cut very small hole, the thicker the jalebis, the softer it would be. For crisp Jalebis, it should be thin
  13. To check the right temperature of hot oil for frying – First add small portion of batter to oil to check if its hot. If it browns quickly, then it’s too hot. The batter should come up quickly if oil is medium hot without browning, that is the right temperature

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Cooking time: 15 mins Total time: 25 mins

Servings: 4-5


  • 1 cup Maida/All purpose flour
  • 1/4 cup Mango Puree
  • 1 tbsp sour curd
  • Mango Essence – few drops – optional
  • 1/2 cup or more water
  • 1/2 teaspoon Baking Soda
  • 1/4 – 1/2 teaspoon Saffron strands
  • 1/4 teaspoon Cardamom powder
  • 1/8 teaspoon Kesari/Saffron food colour – optional
  • Oil/Ghee for frying
  • 1 cup Sugar 
  • 3/4 cup water
  • 1 teaspoon lemon juice

Steps to prepare

  • Add flour, baking soda in a bowl and mix well.
  • Add curd, mango puree, mango essence with water and mix well.
  • After water gradually to the flour and whisk until lump free. Whisk atleast for 5 minutes
  • Add Kesar food color if required and whisk well
  • Batter should be smooth, neither thick nor thin
  • Rest aside for 6-8 minutes
  • Add sugar and 3/4 cup water in a pan. Stir until sugar dissolves
  • Add lemon juice and mix well, this will prevent sugar crystallization
  • Bring syrup to boil and cook until 1 string consistency is achieved. Do not over Cook
  • Add saffron strands, cardamom powder and mix well. Keep it aside
  • I have prepared Jalebi batter while sugar syrup was cooking
  • Heat oil/ghee for frying, it should be medium hot
  • You can use ketchup bottle or piping bag to pipe Jalebis. I have used piping bag.
  • Pour the batter in piping bag, seal it and cut a small tip
  • Now start piping the batter in spirals in oil over low medium heat. Start from the center and move the piping bag in circular motion
  • Using tongs cook until jalebis are light golden brown. For additional crispiness , cook for 1 more min over low heat
  • Immediately transfer Jalebis to warm sugar syrup, this is important. Jalebis if cooled will not absorb sugar syrup. Similarly if sugar syrup has cooled, then slightly warm it up
  • Soak Jalebis for 45 sec- 2 minutes depending on sweetness required. Do not soak beyond 2 minutes
  • Shake off excess sugar syrup from Jalebis and transfer to serving plate
  • Continue preparing Jalebis until batter is completed
  • Serve Jalebis warm as is or with hot milk/curd/Rabri/Whipped cream and pistachios as desired
Instant Mango Jalebis

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

One thought on “Instant Mango Jalebis

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