Gluten-free & Paleo Jalebi?!
Yes, it’s absolutely possible to make gluten-free jalebi! These jalebis taste so much like the real thing too! If you’ve never had a jalebi, you are in for the sweetest treat! These crispy deep-fried Indian funnel cakes are soaked in a sweet syrup and they are so, so perfect! You won’t miss the gluten, I promise! They’re sweet and rich and decadent and oh my gosh someone please make me one… or five! These Indian sweets are served during special occasions and festivals. They’re like sticky sweet crispy funnel cakes. You typically eat them on their own – as a snack with some masala chai. Sometimes kids (or adults… hi 🙋🏽♀️) will eat jalebis soaked in warm milk for breakfast (this is so good!).
So I have something to admit… I’ve been hanging onto this recipe for YEARS. I know, so selfish of me. This recipe is actually from my eBook, South Asian Persuasion: 100+ Paleo Indian Recipes. All of the recipes in my eBook are gluten-free, grain-free and lactose-free (ghee is the only dairy I use in the book). I recently shared a recipe for my coconut flour gulab jamun on the blog. I have another gulab jamun recipe in my eBook as well as another jalebi recipe (apple jalebis!). So if you follow a paleo diet, you will most definitely want my paleo Indian ecookbook.
How to Make Gluten-free Jalebi:
Let me start by telling you what is NOT in this batter: there’s no white flour, no rice flour, no dal flour. So what is this gluten-free jalebi made out of? You only need SEVEN ingredients to make these jalebis and that includes water + oil. Do water and oil even count as ingredients? The cast of characters in this jalebi production are: oil for frying, almond flour, arrowroot flour, full-fat coconut milk, coconut sugar, water and probiotics. You might be wondering about that last ingredient… probiotics? Yes! Traditionally, jalebis are made with a fermented batter, which is what makes them nice and bubbly. We’re making a fermented batter too – using these probiotic capsules. You just empty the probiotic powder into the batter and then discard the capsule’s casing. Allow the batter to ferment – then the fun begins! And by fun, I mean deep-frying the batter until crisp, then dunking the jalebis in a sweet sugar syrup!
So are you on board this gluten-free, grain-free, paleo-friendly and vegan jalebi train? Hop on, friends! Make this for yourself, for a gluten-free friend or the next time you host a dinner party! And you know, make sure to invite me…
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
