“Jalebi”, just the name brings up so many memories! This famous Indian pastry like sweet is made with deep-fried flour spirals dunked into steaming hot sugar syrup flavoured with green Cardamom, saffron and/ or rose-water. This is one of the sweets that are made across India with a few regional variations such as, adding in milk solids, or using fermented lentil batter, etc. My main gripe with Jalebi is that, I can never stop after eating just one and the fact, that it is not only deep-fried but, also coated with sugar syrup doubles my problems. I tried looking for baked recipes in old cookbooks and online and couldn’t find any. My Jalebi recipe is not only baked, but also uses Xylitol in place of sugar.
Decorate with flaked nuts and sift powdered xylitol on top, if desired before digging in! They taste great hot and we finished them all off so, have no updates about storing them as of now 😊 Happy baking!
Vegan, sugar-free and omit nuts for garnishing to make this delicious dessert nut-free.
- 1 cup Unbleached Self Raising Flour
- 1/2 cup Xylitol
- 1 tablespoon Nutritional Yeast Flakes
- 3/4 cup Warm Water
- 2 tablespoons Xylitol
- 1/2 cup Water
- 1 tablespoon Rose Water
- 1 teaspoon Green Cardamom Seeds, powdered
- 2 tablespoon Xylitol, powdered
- Flaked Almonds/ Pistachios, optional
Pre-heat the oven to 180 degrees C and line a large cookie sheet with non stick paper.
In a deep mixing bowl, add the water, flour, nutritional yeast flake and xylitol.
Mix well until there are no lumps. The batter should be thick but smooth.
Fill half a cup of batter into a piping bag fitted with a wide star tip. (Use a strong zip lock bag, if there are no piping bags to be found).
Gently draw spirals on the prepared cookie tray and bake for 15 - 18 minutes until golden brown.
While the Jalebi bakes, make up the syrup by dissolving the xylitol in water and bringing to a boil. Cook for a few minutes.
Take off the heat and mix on the rose water and cardamom powder. Set aside.
Remove from the baked spirals from the oven and brush with the rose water syrup and allow to cool.