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5 from 1 vote

Air Fryer Jalebi recipe (No Deep Frying) | Instant Jalebi in air fryer

Instant-mix jalebi with a slightly firm piped dough, steamed before air frying and soaked in warm sugar syrup.
Cook Time14 minutes
Cooling and soaking15 minutes
Course: Dessert
Cuisine: Indian
Keyword: air fryer jalebi, jalebi in air fryer, jalebi without deep frying
Servings: 6 jalebis
Author: Gaurav

Equipment

  • Air fryer
  • bottle for spirals
  • brush

Ingredients

Sugar syrup

  • 1 ½ cups sugar
  • 1 ½ cups water for making sugar syrup

Jalebi

  • ¾ cup Gits instant jalebi dry mix
  • ½ cup prepared sugar syrup taken from the syrup made above; for kneading the dough
  • ghee for brushing both sides; amount not measured

Instructions

  • Combine 1½ cups sugar and 1½ cups water in a pan. Heat until the sugar dissolves, then stop cooking the syrup. Reserve ½ cup of the prepared syrup for the jalebi dough; keep the remaining syrup for soaking.
    1 ½ cups sugar, ½ cup prepared sugar syrup, 1 ½ cups water
  • Mix ¾ cup Gits instant jalebi mix with ½ cup prepared sugar syrup to form a slightly firm, pipeable dough. Avoid making the dough too soft or the spirals will flatten while steaming.
    ¾ cup Gits instant jalebi dry mix
  • Fill the piping bottle with the firm dough. Apply steady pressure, as it takes some effort to pipe. Pipe jalebi spirals onto the steaming tray.
  • Cover and steam the piped spirals for 5–6 minutes.
  • Preheat the air fryer and brush the steamed jalebi with ghee.
  • Air fry at 160°C (320°F) for 8–9 minutes total, flipping twice and brushing both sides with ghee during cooking, until golden.
    ghee
  • Cool the jalebi for 5 minutes.
  • Soak the jalebi in the remaining warm, not very hot, sugar syrup for 10 minutes.
    1 ½ cups water, 1 ½ cups sugar

Notes

Makes approximately 6–8 jalebis per batch (the scalable serving field uses 6 as its base). Make syrup from 1½ cups sugar and 1½ cups water, heating only until the sugar dissolves. Use ½ cup of the prepared syrup for the dough, and the remaining syrup for soaking. The dough should be slightly firm and requires pressure when piping; very soft dough flattens while steaming. Very hot syrup softened the jalebi during testing. Ghee quantity was not measured. Syrup preparation time and full prep time were not recorded.