Vegan Crispy Homemade Jalebi
Discover the irresistible charm of Vegan Crispy Homemade Jalebi, a decadent plant-based twist on the traditional Indian sweet. This crispy dessert features a perfectly fermented batter made with all-purpose flour, chickpea flour, and plant-based yogurt, creating delicate spirals that are fried to golden perfection. Each jalebi is then dipped in a fragrant sugar syrup infused with saffron, rose water, and a hint of lemon, striking the perfect balance between sweetness and tang. With its vibrant color, crisp exterior, and syrupy interior, this vegan jalebi recipe is a show-stopping treat that’s easy to prepare and ideal for festive celebrations or indulgent moments. Whether served fresh or slightly warm, these deep-fried delights are a must-try for lovers of traditional Indian sweets, made entirely cruelty-free!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Chickpea flour (gram flour)
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 pinch Turmeric powder
- 1 cup Plant-based yogurt (unsweetened)
- 1 cup Water
- 2 cups Sugar
- 1 cup Water (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water
- 5 strands Saffron strands
- 2 cups Vegan oil (for frying, like coconut or sunflower oil)
Instructions
In a large mixing bowl, combine the all-purpose flour, chickpea flour, cornstarch, baking powder, and a pinch of turmeric powder to enhance the color.
Add the plant-based yogurt and water to the dry ingredients, whisking until you have a smooth, thick batter with a pourable consistency.
Cover the bowl and let the batter rest for at least 20 minutes to ferment slightly, enhancing the jalebi's texture.
In a saucepan over medium heat, combine the sugar and 1 cup of water. Stir until the sugar dissolves completely and the mixture begins to thicken slightly.
Add the lemon juice, rose water, and saffron strands to the syrup. Mix well, then set aside to cool. The syrup should be warm but not hot when you dip the jalebi in it.
Heat the oil in a deep frying pan over medium heat. Ensure the oil is not too hot, as the jalebi needs to cook through without burning.
Transfer the batter to a squeeze bottle or a piping bag with a small nozzle. Carefully pipe spirals of the batter into the hot oil.
Fry the jalebi until golden and crispy on both sides, about 2-3 minutes per side. Remove from the oil and drain on a paper towel to remove excess oil.
Quickly and carefully dip the fried jalebi into the warm sugar syrup for a few seconds, making sure they are well-coated. Let them sit in the syrup for just long enough to soak but still retain their crispness.
Serve the jalebi warm, crunchy on the outside and syrupy on the inside, as a delightful vegan dessert.
Nutrition Facts
Calories |
6352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.2 g | 619% | |
| Saturated Fat | 373.0 g | 1865% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 526.2 g | 191% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 403.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 443 mg | 9% | |
*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.
