Low Sodium Crispy Homemade Jalebi
Indulge in the irresistible charm of Low Sodium Crispy Homemade Jalebi, a delightful twist on the classic Indian dessert that's both flavorful and heart-friendly. This recipe balances tradition with health-conscious crafting, using low sodium baking soda and baking powder to achieve the iconic light and airy texture. The batter is carefully fermented for enhanced fluffiness, and the jalebis are fried to a perfect golden crisp before being soaked in a fragrant saffron and rose water-infused syrup for that authentic, sweet finish. Ideal for those seeking lower sodium treats without sacrificing taste, these jalebis are quick to prepare, accessible with pantry staples, and perfect for festive gatherings or indulgent moments at home. Dive into this crispy, syrupy masterpiece and savor every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Plain yogurt
- 0.75 cup Warm water
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Low sodium baking soda
- 1.5 cups Granulated sugar
- 1 cup Water (for syrup)
- 6 strands Saffron strands
- 1 teaspoon Rose water
- 2 cups Ghee or Oil
Instructions
In a mixing bowl, combine all-purpose flour, plain yogurt, baking powder, and low sodium baking soda. Gradually add warm water to form a smooth, flowing batter that is slightly thicker than pancake batter.
Cover the batter and let it rest for at least 1 hour to allow it to ferment slightly, which will help develop a classic jalebi texture.
While the batter is resting, prepare the sugar syrup by heating 1.5 cups of granulated sugar with 1 cup of water in a saucepan over medium heat. Stir until the sugar completely dissolves.
Add saffron strands and a teaspoon of rose water to the syrup, stirring well. Allow the syrup to simmer until it reaches a one-thread consistency. Turn off the heat and set aside.
Once the batter has rested, give it a good stir. Transfer it into a squeeze bottle with a small nozzle or a piping bag with a small round tip.
Heat ghee or oil in a shallow pan over medium heat. Ensure the oil is hot but not smoking.
Carefully pipe the batter into the hot oil in concentric circles to form spirals about 3 inches in diameter. Fry each side until golden and crispy, about 2-3 minutes per side.
Remove the fried jalebis using a slotted spoon and immediately immerse them in the warm sugar syrup for about 30 seconds, ensuring they're well-coated.
Transfer the syrup-soaked jalebis onto a serving plate.
Serve hot and enjoy the crispy, sweet goodness of these low sodium homemade jalebis.
Nutrition Facts
Calories |
5861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.0 g | 609% | |
| Saturated Fat | 284.5 g | 1422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1422 mg | 474% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 302.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 201 mg | 4% | |
*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.
