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This sugar-free alternative to traditional Jalebi will still hit that sweet spot!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Makes 20
  • Prep 30 Minutes + 12 Hours fermentation time
  • Cook 15 Minutes
jalebi on plate with syrup and pistachios

This sugar-free alternative to traditional Jalebi will still hit that sweet spot!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Makes 20
  • Prep 30 Minutes + 12 Hours fermentation time
  • Cook 15 Minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 140 g Gluten Free Plain Flour (1 cup)
  • 1 tablespoon Besan Flour (Chickpea Flour)
  • 1/4 teaspoon Cardamom, ground
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Bicarbonate of Soda
  • 3 tablespoons Natural Yoghurt
  • Orange Food Colouring
  • Water
  • Oil, for frying
  • Pistachios, roughly chopped (to serve)
  • 100 g Natvia
  • 125 mls Distilled Water (1/2 cup)
  • 1/4 teaspoon Cardamom Powder
  • 5 Saffron Threads
  • 1/2 teaspoon Lemon Juice

Nutrition tip:

Nutritional information is per jalebi.

METHOD

  1. In a bowl combine the flours, baking powder, bicarb soda and cardamom.
  2. Add the yoghurt and a few drops of the food colouring. Slowly add water (around ½ cup), while stirring until a batter is formed. Whisk until smooth.
  3. Cover and set aside in a warm area to ferment for 10-12 hours.
  4. Once fermented whisk the batter until smooth. If the batter is too thick add 1-2 tbsp water and whisk again. The batter should be similar consistency to pancake batter.
  5. To make the syrup, combine all of the ingredients except the cardamom and lemon juice in a small saucepan. Whisk to combine.
  6. Over a medium/high heat, bring to the boil. Reduce the heat and simmer for 2 minutes. Turn off the heat and add the cardamom and lemon juice, whisk to combine.
  7. Heat the oil in a small pot, keeping the heat to medium low.
  8. Spoon the jalebi batter into a squeeze bottle with a small tip.
  9. Once the oil comes to temperature, squeeze the batter into the oil, making a spiral shape. Once you have made the desired shape, increase the heat and fry until crisp (around 15-25 seconds).
  10. Use a slotted spoon to remove the jalebi from the oil and place into the warm syrup for 30-40 seconds.
  11. Remove from the syrup and serve immediately with chopped pistachios sprinkled on top.

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