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Jalebi is an Indian Sweet which is basically deep fried batter in pretzel kind of shape and dipped in sugar syrup. Jump to Recipe
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There are several ways to make Jalebis. I checked some recipes from Sanjeev Kapoor’s site and at Manjula’s kitchen. Check out Manjula’s video for how to shape the Jalebis.
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You can also use baking powder instead of yeast.Â
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Here is what I came up with.
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Vegan Jalebi
Jalebi is an Indian Sweet which is basically deep fried batter in pretzel kind of shape and dipped in sugar syrup
Ingredients Â
Sugar Syrup:
- 1 cup sugar
- 3/4 cup water
- pinch of cardamom powder
- pinch of saffron strands crushed
Jalebi:
- 1 cup all purpose flour
- just about 1/2 cup luke warm water
- 1 Tablespoon non dairy Yogurt
- 1/2 teaspoon quick rise yeast
- 2 teaspoons sugar
- pinch of saffron crushed
- orange food color, optional.. I did not use color
- Oil for frying
InstructionsÂ
- To prepare the sugar syrup, Boil all the ingredients till the syrup comes to a boil and thickens a bit. (2-3 minutes after the syrup boils). You can add other flavors to the syrup like kewra essence or rose water/essence instead of cardamom.
- For the Jalebi batter, In a bowl, add warm water, sugar, saffron and yeast and mix well.
- Keep the mixture for 10 minutes or until it is frothy.
- Add in the flour, non dairy yogurt and mix well to make a smooth pouring consistency mixture without lumps.
- Cover bowl with plastic wrap and keep for an hour.
- Pour the mixture into a squeezy bottle or a zip-lock bag and cut a small hole(1/8 inch) on one side of the ziplock bag,
- Heat oil in a kadhai or deep pan over medium heat until hot. Starting from the center, squeeze out the batter in circles to make a big concentric circle.
- Fry it on medium high heat on both sides, till the Jalebies turn golden brown. (*Authentic Jalebis are meant to be fried in ghee(clarified butter), like are you kidding me, 2 cups of ghee is probably from 100s of gallons of milk! )
- Transfer Jalebis to warm sugar syrup and remove after half a minute.
- Serve warm or cold as is or topped with Vegan Rabdi!
Nutrition
Calories: 148kcal, Carbohydrates: 25g, Protein: 1g, Fat: 4g, Sodium: 2mg, Potassium: 15mg, Sugar: 17g, Vitamin C: 0.2mg, Calcium: 3mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Seen below, the right sized hole Jalebi, and the jalebi at the back is with a smaller hole in the ziplock hence too crisp.
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My task tomorrow!!! Hope for some good jalebis for kids!will keep you posted
Is the gluten free version just one to one replacement with all purpose flour?
Hi Anupriya, yes, you can make it gluten free with a 1:1 swap.
How much oil should these be fried with. Is this just regular frying or deep frying?
Are jalebi in India vegan as long as they are not fried in ghee?
it depends on each shop and the chef. They may add milk powder and ghee in the jalebi too. Ask for ingredient list
Hi!i‘m frm sri lanka.i was looking for a jelabi recipe since about a month n i‘ve tried some too.Richa͵i want to know that even after cold͵are these jalebies still even a bit strong shaped or entirely sogy n unable to hold strongly?pls help.i want to know.btw it looks so deliceouse!
these stay crisp even when cold. If fried well to a crisp state, they will not get soggy. If they are fat and a bit soft after frying, then they might get soggy if kept for too long.
Thank you Everyday Tastiness! Please do try them, They are quite simple once you get the hang of the batter.. though i make random shapes and eat them:)
looks very tasty! I haven’t had a Jalebi since I went vegan almost five years ago. might try making these.