Gluten Free and Grain Free Jalebis (Paleo, AIP, Vegan)
 
Prep time
Cook time
Total time
 
This grain free Jalebi is a delicious deep fried Indian dessert with a crispy exterior and a juicy sweet inside with the flavor of saffron and lemon!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 25-30
RecipeIngredients
For the syrup:
  • ½ cup maple syrup
  • a generous pinch of saffron threads (about 12-16)
  • 1 Tbsp lemon juice
For the Jalebis:
  • 1 cup Tapioca starch
  • ¼ cup Cassava flour
  • 2 Tbsp Arrowroot starch
  • pinch sea salt
  • ⅛ tsp turmeric
  • ½ cup coconut milk (I used Native Forest Simple)
  • Approximately ½ cup water
  • 1 tsp lemon juice
  • ½ tsp baking soda
RecipeInstructions
Making the syrup:
  1. First make the syrup. In a sauce pan add all the syrup ingredients and het on low to medium heat for about 5 minutes. Turn heat off and keep aside.
Making the Jalebis:
  1. In a mixing bowl add all the dry ingredients and the coconut milk. Then slowly add half the water and stir using a spoon or a whisk. (It will be initially hard to mix this batter because arrowroot and tapioca starch behave like corn starch and get all hardened at the bottom of the bowl. But continue to whisk and slowly you will have a slurry). You may not need the whole amount of water. Add only until you get a thick flowing batter.
  2. Next add the lemon juice and stir. Just before frying the jalebis, add the baking soda and stir.
  3. Heat a deep frying pan with avocado oil on medium heat until the oil is hot.
  4. Next transfer the batter to a squeeze bottle or a ziplock bag. Squeeze the ziplock bag(or squeeze bottle) to make jalebis in the oil. If using ziplock bag, make a small cut (about 5 mm long) from one of the tips of the bag. Use this tip to squeeze the batter into the oil to make jalebis. ) You can watch my video above to see how to do this.
  5. Deep fry the jalebis for about 2 mins on one side and then flip them and fry for 1 more minute. Transfer to a plate with paper towels to absorb the excess oil. Dip the warm jalebis in the prepared syrup to coat with syrup on both sides. Then transfer them to a different serving plate.
  6. Repeat the same process until all the batter is used up.
  7. Serve jalebis warm or cold.
Notes
If your batter turns out thin, add a little bit of cassava flour and mix until it is the right consistency
If your batter is too thick, add a little more water (1 tbsp at a time) until you get the right consistency.
Recipe by Cook2Nourish at https://cook2nourish.com/2022/10/gluten-free-and-grain-free-jalebi-recipe.html