Dairy-Free Crispy Homemade Jalebi
Indulge in the ultimate treat of **Dairy-Free Crispy Homemade Jalebi**, a plant-based twist on the iconic Indian dessert! Perfectly golden and syrup-soaked, this jalebi recipe is a celebration of rich flavors and textures—completely free of dairy. Made with a fermented batter of **all-purpose flour and chickpea flour**, flavored with hints of turmeric and a splash of lemon juice, these spirals fry up ultra-crispy. The warm **saffron- and cardamom-infused sugar syrup** adds a fragrant sweetness that’s simply irresistible. Whether you're serving it at a festive gathering or enjoying it as a weekend indulgence, this dairy-free jalebi is a must-try for anyone seeking an eggless and lactose-free dessert with traditional charm. Plus, it’s easy to prepare with pantry staples and delivers that authentic, crispy goodness in every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour (maida)
- 2 tablespoons Chickpea flour (besan)
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Turmeric powder
- 3/4 cup Warm water
- 1 teaspoon Lemon juice
- 1 cup Sugar
- 1/2 cup Water
- 1/8 teaspoon Saffron strands
- 1/4 teaspoon Cardamom powder
- 2 cups Corn oil or any neutral oil
Instructions
In a mixing bowl, combine the all-purpose flour, chickpea flour, and baking soda. Add the turmeric powder and mix well.
Slowly add warm water to the dry ingredients while stirring continuously to make a smooth, lump-free batter. The consistency should be similar to a thick pancake batter.
Mix in lemon juice thoroughly and then cover the bowl. Let the batter ferment for 12-24 hours in a warm place until slightly tangy and bubbly.
For the syrup, combine sugar and water in a saucepan. Heat the mixture over medium heat until the sugar dissolves completely, and it reaches a one-string consistency.
Add saffron strands and cardamom powder to the sugar syrup. Stir, then set aside to keep warm.
Heat the oil in a wide, flat pan over medium-high heat. The oil should be hot but not smoking.
Fill a piping bag or a squeezable bottle with the fermented batter. Ensure it has a small hole to create thin, circular designs.
Squeeze the batter into the hot oil in circular motions to form spiral shapes. Do not overcrowd the pan. Fry the jalebis until golden and crispy, flipping them as needed to cook evenly.
Once fried, remove the jalebis from the oil and drain excess oil using paper towels for a few seconds.
Quickly dip the hot jalebis into the warm sugar syrup for about 20-30 seconds, ensuring they are well coated.
Remove from syrup and let excess drip off. Serve warm and enjoy the crispy, sweet, and delightful dairy-free jalebi.
Nutrition Facts
Calories |
5382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.4 g | 611% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 201.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
