Jalebi is a beloved dessert in Indian cuisine, known for its golden spirals, crisp texture, and sweet, syrup-soaked bite. Traditionally made with flour, yogurt, and ghee, jalebi may not seem like a vegan-friendly dessert at first glance. However, with a few simple substitutions, you can create a plant-based version that’s just as delicious, crispy, and satisfying, perfect for anyone following a vegan lifestyle.
Vegan Jalebi replaces dairy yogurt with plant-based alternatives like almond, soy, or coconut yogurt. These alternatives still help the batter ferment slightly, giving jalebi its signature light and airy texture. The batter is made from all-purpose flour (or a mix with chickpea flour), water, and a bit of turmeric for color. It’s then piped into hot vegetable oil in those iconic, swirling shapes and fried until crisp.
The magic happens when the hot jalebis are dunked into warm sugar syrup flavored with traditional aromatics like cardamom, saffron, and sometimes rose water. The syrup is naturally vegan and brings that familiar sticky sweetness that makes jalebi such a treat.
Vegan Jalebi isn’t just a great alternative, it’s a celebration of flavor and texture that holds its own. It’s ideal for festive occasions like Diwali, Eid, or weddings, and also makes a delightful weekend indulgence. Whether served alone or alongside other Indian sweets, jalebi is best enjoyed fresh and warm, with a cup of masala chai or coffee.
This vegan version ensures that everyone, regardless of dietary preferences, can enjoy the nostalgic, joyful experience of biting into a crispy, syrupy jalebi. It’s proof that traditional recipes can evolve beautifully without losing their soul, or flavor.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp cornflour
- 1/2 tsp baking powder
- 1/2 tsp turmeric powder
- 1/2 cup plant-based milk
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1 tbsp lemon juice
- oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, and turmeric powder.
- Gradually add the plant-based milk and mix until a smooth batter is formed.
- Cover the batter and let it rest for 30 minutes.
- 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.
- After 30 minutes, heat oil in a deep pan or kadhai for frying.
- Transfer the batter into a squeeze bottle or a piping bag with a round tip.
- 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.
- Remove the jalebis from the oil and dip them into the sugar syrup for a few seconds. Make sure to coat both sides.
- Serve the vegan jalebis warm and enjoy!
These jalebis are a little different, but I loved how crispy they were! Perfect with tea.
Not sure about the turmeric in this… I was expecting a sweet treat, not curry flavor! 😬
Vegan jalebi? No way this can be good, but I’ll give it a shot anyways.
I was skeptical too, but I tried it and it turned out amazing! 😍
This vegan jalebi recipe is a game changer! I never thought I could enjoy jalebi without dairy. So good!
Yum! My kids loved them, and they’re super easy to make. Will try again for sure!
So glad to hear that your kids loved them! They’re super fun to make, right? I’ll definitely try this recipe with my family too.
I’m not sure if this is legit jalebi, can it even be called that without yogurt? 🤔
Just made these and they turned out floppy! I think I added too much milk, oops!
Floppy?! But isn’t jalebi supposed to be crispy? Maybe just fry them longer next time or check if your oil was hot enough.
Don’t worry! Loosening up with milk happens to the best of us! Maybe next time, try a little less milk and see how it goes?