Recipe Details:This is a diabetes-friendly recipe of a traditional Indian delight Jalebi. It’s quick and easy to make, so if you’re expecting guests over for dinner and don’t have much time to make a complicated dessert, this recipe will come to a rescue and impress your guests with a delectable dessert they probably don’t see every day.
- Ragi flour – 1¼ cup
- Yeast – ¼ tsp.
- Turmeric – 1/8 tsp.
- Sweetener – equivalent to 2 cups of sugar
- Kesar – 1/8 tsp.
- Cow Ghee – as needed for frying Jalebi
Recipe Directions:Step 1
Put yeast in a bit of warm water (about a ¼ cup) for 5 minutes, then combine the yeast and the Ragi flour in a bowl and mix with adding water slowly and make a homogeneous mixture of not be too thick or too thin consistency. The batter should reach a flowing consistency. You can add up to 2/3 cup of water.
Keep the batter for 8 hours for fermentation and then check for if it’s ready or not. It should get bubbly and a bit thinner than prior to fermentation. If the batter is not ready yet, let it ferment for 4 more hours and check again.
Now let’s make the syrup for Jalebi. For that, take a pan and add water in it. When the water starts boiling, add sweetener, mix, and keep the pan on medium heat until sweetener dissolves. Then, add Kesar, mix, and let the content of the pan boil for 2 minutes. Take the pan off the heat.
Warm a Kadai on medium heat, then add cow ghee just enough for deep frying Jalebi.
For making Jalebi, take a cotton cloth and cut a small hole in it. Then put some fermented batter in the cloth and squeeze in Kadai, moving your hands the way the batter in Kadai takes a spiral shape.
Fry the Jalebis until they turn golden (about 2-3 minutes), then remove them from the Kadai. Serve hot and enjoy!
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