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gluten-free jalebi

Gluten-free Jalebi (paleo, vegan, grain-free)


  • Author: My Heart Beets

Description

Jalebis are a popular dessert often served during celebrations or festivals. They’re like crispy funnel cakes soaked in a sugar syrup. Jalebis are made with a fermented batter, which is what makes them nice and bubbly. In India, kids sometimes eat jalebis soaked in warm milk for breakfast. These really do taste like the real thing. You can keep extra jalebis in the freezer, they thaw well.


Ingredients

  • Oil, enough to fry (I like to use avocado oil or sustainable palm shortening)

Jalebi Batter:

  • ½ cup almond flour
  • ½ cup + 3 tablespoons arrowroot flour, divided
  • 1 cup fullfat coconut milk
  • Probiotic capsules totaling 40 to 50 billion cultures*

Syrup:

  • 1 cup sugar (I like to use coconut sugar which adds color to the jalebis)
  • ½ cup water

Instructions

To Make Jalebis:

  1. Combine almond flour, ½ cup arrowroot flour, and coconut milk in a bowl. Empty the contents of the probiotic capsules into the bowl and mix well (discard the capsule’s casing). Loosely cover the bowl with a lid and place it in the oven, with the oven light on for at least 10 hours (the oven should not be on, just the oven light).
  2. Once the batter has fermented, add 3 tablespoons of arrowroot flour to the bowl and mix well. Put the batter in the fridge for at least 1 hour to thicken.
  3. Heat oil in a wok or a deep, wide bottomed pot to 330°F. You don’t want the oil to be too hot, otherwise the jalebis will break apart.
  4. Spoon the batter into a ziplock bag, seal the top, and snip one of the bottom corners.
  5. Squeeze the batter into the hot oil, in a spiral coillike shape. Start from the middle and make three tight spirals. They will need to be tight as they will spread out as they cook in the oil. Cook until they turn light golden brown, then immediately move the jalebi from the oil into the sugar syrup (see below).

To Make the Syrup:

  1. Add sugar and water to a small saucepan over medium heat. Cook for 5-6 minutes, stirring frequently.
  2. Remove the sauce from heat, allow to cool slightly.

Notes

  • Depending on the brand of priobiotics you use, the number of capsules may vary. Look at the back of the box to see the number of cultures are in one capsule. If you use this brand, you’ll want to use two capsules since each capsule has 25 billion cultures. With other brands, you may need to use four or five in order to reach 40-50 billion. This is super easy to find at your local drugstore (CVS carries them!) but you can buy them on amazon as well.
  • You can keep extra jalebis in the freezer, they thaw well.