Vegan Pumpkin Jalebi
Pumpkin Jalebi is a fun indian fusion recipe featuring a pumpkin spiced version of the traditional jalebi. This vegan jalebi recipe is perfect to serve for indian festivals like Dusherra or Diwali that fall during autumn.
Ingredients
For The Jalebi Batter
- ½ cup warm water
- 1 tablespoon sugar
- ½ teaspoon quick rise yeast
- 1 cup (~125g) all purpose flour
- 3 tablespoon pumpkin puree
- ¼ teaspoon pumpkin pie spice
- 1 drop Yellow food color optional
- Oil for frying
For the Sugar Syrup
- 1 cup sugar
- ¾ cup water
- 1 teaspoon lemon juice
- pinch of pumpkin pie spice
- 1 inch cinnamon
Instructions
Make The Jalebi Batter
- In a bowl mix together the sugar and warm water. Add the quick yeast and let the yeast bloom for 5-8 minutes.
- Mix in the flour, pumpkin puree and slowly add water to make a smooth pouring consistency batter. Keep in mind that the batter should not be runny- it should fall in a ribbon like manner. Cover and keep the batter to ferment for 1 hour.The batter doesnt have to necessarily double in volume but should definitely increase in volume. Pro Tip:- Keep an eye out on fermentation especially during warmer months.Dont ferment for long else the jalebis will be sour.
Make the Sugar Syrup (10 minutes before you start to fry Jalebi)
- To make the sugar syrup, add sugar, cinnamon stick and water to a pot. Boil till the sugar dissolves, dont stir much. Just use the handle of the pot to move around a few times.
- Add lemon juice (prevents sugar crystallization). You can add a scant ¼ teaspoon of pumpkin pie spice to the syrup. Dont add too much else the color of syrup is brownish. Cook the Syrup for 2-4 minutes until its a bit sticky (similar to honey). We are not looking for any string consistency.
- Keep the sugar syrup ready and warm before you start frying.
Deep fry and Dunk the Jalebi in Syrup
- Heat up 2-3 inches of oil in a (preferably) wide and shallow pan. Whisk the fermented batter a few times and check the consistency - it should flow continuously in a ribbon manner. If not, add little water to achieve the consistency. Pour batter into a squeeze bottle.
- The oil should not be too hot. We have to fry on medium high heat. Squeeze the batter starting from center to outside in concentric circles. Make 3-4 circles. Initially the batter will sink to bottom but will float to top in 5-8 seconds, sizzling slightly. Fry on both sides.
- Initially you will see lot of sizzling. Slowly the sizzling will slow down- this means jalebi is ready to be taken out. Use a slotted spoon and drain the excess oil in the pan itself. Dunk warm (ish) jalebis into warm sugar syrup. Let soak for 3-5 minutes. The longer you soak, the softer they will become. If you like crispy jalebi, soak for 2-3 minutes only.
Notes
Read this detailed post on Jalebi. All the tips apply to perfecting jalebi. Here are a few more specific to this recipe :-
- Use thick pumpkin puree for intense pumpkin flavor. Make sure that the puree is smooth.
- I find the taste of pumpkin pie spice a bit overpowering so I just use ¼ teaspoon, however adjust spice level to your liking.
- You wil have leftover syrup. Refrigerate and use it for pancakes or making beverages.
- Getting the shape of jalebis takes practice. I wont recommend using zip loc bags- they are super messy and as you squeeze the hole at the tip gets larger and the jalebis become way thick & remain uncooked.
- If you like thicker jalebis, I suggest purchasing jalebi maker (bottle) for the correct size.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 23mgFiber: 1gSugar: 12gVitamin A: 389IUVitamin C: 0.1mgCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!