A vegan version of the classic Indian sweet, Jalebi.
Prep
10 MinutesCook
30 MinutesReady In
40 MinutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 1 cup all-purpose flour | |
| 1 tablespoon cornflour | |
| 1/2 teaspoon baking powder | |
| 1/2 teaspoon turmeric powder | |
| 1/2 cup plant-based milk | |
| 1 cup sugar | |
| 1/2 cup water | |
| 1/2 teaspoon cardamom powder | |
| 1 tablespoon lemon juice | |
| Oil, for frying |
| 1. | In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, and turmeric powder. |
| 2. | Gradually add the plant-based milk and mix until a smooth batter is formed. |
| 3. | Cover the batter and let it rest for 30 minutes. |
| 4. | In the meantime, prepare the sugar syrup by combining the sugar, water, cardamom powder, and lemon juice in a saucepan. Bring the mixture to a boil and let it simmer for 5 minutes until the syrup thickens slightly. Remove from heat and set aside. |
| 5. | After 30 minutes, heat oil in a deep pan or kadhai for frying. |
| 6. | Transfer the batter into a squeeze bottle or a piping bag with a round tip. |
| 7. | Squeeze the batter in spiral shapes directly into the hot oil, starting from the center and working your way outwards. Fry until the jalebis are golden brown and crispy. |
| 8. | Remove the jalebis from the oil and dip them into the sugar syrup for a few seconds. Make sure to coat both sides. |
| 9. | Serve the vegan jalebis warm and enjoy! |
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