Jalebi is a beloved dessert in Indian cuisine, known for its golden spirals, crisp texture, and sweet, syrup-soaked bite. Traditionally made with flour, yogurt, and ghee, jalebi may not seem like a vegan-friendly dessert at first glance. However, with a few simple substitutions, you can create a plant-based version that’s just as delicious, crispy, and satisfying, perfect for anyone following a vegan lifestyle.
Vegan Jalebi replaces dairy yogurt with plant-based alternatives like almond, soy, or coconut yogurt. These alternatives still help the batter ferment slightly, giving jalebi its signature light and airy texture. The batter is made from all-purpose flour (or a mix with chickpea flour), water, and a bit of turmeric for color. It’s then piped into hot vegetable oil in those iconic, swirling shapes and fried until crisp.
The magic happens when the hot jalebis are dunked into warm sugar syrup flavored with traditional aromatics like cardamom, saffron, and sometimes rose water. The syrup is naturally vegan and brings that familiar sticky sweetness that makes jalebi such a treat.
Vegan Jalebi isn’t just a great alternative, it’s a celebration of flavor and texture that holds its own. It’s ideal for festive occasions like Diwali, Eid, or weddings, and also makes a delightful weekend indulgence. Whether served alone or alongside other Indian sweets, jalebi is best enjoyed fresh and warm, with a cup of masala chai or coffee.
This vegan version ensures that everyone, regardless of dietary preferences, can enjoy the nostalgic, joyful experience of biting into a crispy, syrupy jalebi. It’s proof that traditional recipes can evolve beautifully without losing their soul, or flavor.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp cornflour
- 1/2 tsp baking powder
- 1/2 tsp turmeric powder
- 1/2 cup plant-based milk
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1 tbsp lemon juice
- oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, and turmeric powder.
- Gradually add the plant-based milk and mix until a smooth batter is formed.
- Cover the batter and let it rest for 30 minutes.
- In the meantime, prepare the sugar syrup by combining the sugar, water, cardamom powder, and lemon juice in a saucepan. Bring the mixture to a boil and let it simmer for 5 minutes until the syrup thickens slightly. Remove from heat and set aside.
- After 30 minutes, heat oil in a deep pan or kadhai for frying.
- Transfer the batter into a squeeze bottle or a piping bag with a round tip.
- Squeeze the batter in spiral shapes directly into the hot oil, starting from the center and working your way outwards. Fry until the jalebis are golden brown and crispy.
- Remove the jalebis from the oil and dip them into the sugar syrup for a few seconds. Make sure to coat both sides.
- Serve the vegan jalebis warm and enjoy!
These jalebis are a little different, but I loved how crispy they were! Perfect with tea.
Yum! I added a little cinnamon to the syrup for extra flavor. So good!
Not sure about the turmeric in this… I was expecting a sweet treat, not curry flavor! 😬
Never attempted jalebi before, but the step-by-step helped. The squeeze bottle method is key—my first batch came out messy but second was way better.
These turned out amazing! Just like the ones I used to have at the fair. 5 stars!
Resting the batter for 30 minutes helped a lot. I tried frying one right away and it spread too much. This recipe is pretty forgiving.
Tried this recipe but the batter was too thick. What am I doing wrong? Maybe I need more milk?
Vegan jalebi? Who would’ve thought! I’m intrigued but skeptical. Might give it a go.
Sounds weird to me. How can it be jalebi without real ingredients? Pass.
I was skeptical too but I tried it and it was surprisingly good! Can’t believe it’s vegan.
Not gonna lie, jalebi is always tricky. Mine expanded too much and the spirals merged—probably my oil wasn’t hot enough. Flavor was there though, and I’d try again.
Vegan jalebi? No way this can be good, but I’ll give it a shot anyways.
I was skeptical too, but I tried it and it turned out amazing! 😍
Mine turned dark too fast. I think my oil temp was low (or high? not sure 😅). Next time I’ll fry on medium and test one jalebi first.
This recipe is just awwwwsome!!! 😍😍 Best jalebi ever!
Just tried this recipe, and it smells so good! Can’t wait for it to cool down and taste.🙌
This recipe is simple and fun to make! My kids loved helping with the spirals. Will make again for sure!
Vegan jalebi? Sounds weird…not sure if I would like it. But cool your kids enjoyed it.
That sounds delightfully fun! I might try this with my kids too. Thanks for sharing!
Not enough sugar in the syrup, I had to add more. Didn’t taste like the real thing. 😞
Sounds kinda weird, can vegan jalebi really taste the same? Idk…
I’ve made this vegan jalebi before and it tasted just like the regular ones! Don’t knock it till you try it!
These vegan jalebis are amazing! I never thought they could taste this good without eggs. I’m making them again!
I don’t have a squeeze bottle so I used a zip-top bag. It was messy at first but I managed spiral shapes. The texture was crispy outside, soft inside—actually impressed!
Why ain’t it fried nice? Seems too much work for something that won’t even taste good. No thanks.
I’m skeptical about the batter: 1 cup flour + 1/2 cup milk feels kinda thick. I had to add a splash more plant milk to get a smooth consistency.
I had the opposite problem: my batter was runny and wouldn’t hold the spirals. Maybe you’re using a different flour brand? I think weighing the flour (not scooping) matters a lot.
Totally get it—flour can drink up milk fast. Resting 30 minutes also helps hydrate, so the batter thickens more than expected. A splash of extra plant milk is exactly what I’d do to get it pipeable/smooth.
Delicious! Sweet and just the right amount of spice. Yum! 😍
I dunno, is it really jalebi if it’s vegan? Seems odd to me.
These came out *so* crisp for being vegan! The turmeric in the batter gives a really nice color. I rested it exactly 30 mins and the spirals held their shape well—great recipe.
I tried this and wow—mine were way less crisp the first time, but resting the 30 mins like you said really helped. Turmeric color is BEAUTIFUL too.
I’m not vegan but I used oat milk and followed everything. Still came out crisp, and the syrup actually clung instead of making them soggy. Great balance.
Just made this and my kids loved it! Great for a healthy treat! 👍
OMG, so easy to make! I’ve made it twice this week. 🙌
They look good, but isn’t jalebi supposed to have yogurt? I thought that was how it gets the right tangy flavor. 🤔
I can’t believe how delicious they turned out! I’m making these for my family next weekend! 😍
This vegan jalebi recipe is a game changer! I never thought I could enjoy jalebi without dairy. So good!
Yum! My kids loved them, and they’re super easy to make. Will try again for sure!
So glad to hear that your kids loved them! They’re super fun to make, right? I’ll definitely try this recipe with my family too.
I’m not sure if this is legit jalebi, can it even be called that without yogurt? 🤔
I like jalebi but not sure if vegan ones will taste as good. Anyone tried them? I’m skeptical…
Skeptical? Why? It’s just flour and milk. How different can it be from regular jalebi? Might be worth a try, but idk…
I’ve tried vegan jalebi and it was surprisingly good! You can’t really tell the difference, especially with that syrup. Give it a shot!
This recipe is easy to follow, but I think the syrup was too sweet for my taste. I’ll try less sugar next time.
Wow, never thought vegan jalebi could taste this good! Made it for Diwali and everyone loved it. Will definitely make again!
Super easy to make! My kids helped and they had a blast. Best part, they got to lick the syrup bowl afterwards! Yum!
Syrup was way too runny for me. I simmered maybe less than 5 min—so next time I’ll cook it longer until it really coats.
I don’t know if I did something wrong, but mine turned out flat and soggy. Not great for me. 🙁
I tried it but mine came out soggy. Not sure what I did wrong. 🤔
As a vegan, I love this! But honestly I wish it had more sweetness control—1 cup sugar is a lot. Could reduce sugar without ruining it?
คำถามนิดนึง: do I need to cover the batter with lid or towel? I covered it with a plate and it thickened a lot. Ended up adding extra milk but it was okay. Still tasty.
Just made these and they turned out floppy! I think I added too much milk, oops!
Floppy?! But isn’t jalebi supposed to be crispy? Maybe just fry them longer next time or check if your oil was hot enough.
Don’t worry! Loosening up with milk happens to the best of us! Maybe next time, try a little less milk and see how it goes?
I tried it and it didn’t taste “jalebi” to me… more like deep-fried turmeric pancakes? 😅 Could be my batter resting or frying temp. Would still eat again, just not fully sold.
Only 1 cup sugar seems like a lot? I decreased it and still got good results. Next time I’ll try making thinner spirals—mine were kind of chunky lol.
Made these last night and wow—crispy outside, soft inside. The turmeric tint looks super authentic too. I let the syrup simmer a bit longer and it clung perfectly.
I’m so glad they came out crispy outside + soft inside! And yeah, letting the syrup simmer a touch longer really helps it cling. 🔥
My piping bag burst halfway through lol. But flavor was there. Also, does resting the batter really matter? I skipped 30 mins and still got okay results.
Vegan or not, jalebi is jalebi!! Love love love it! So sweet and crispy! 🔥
Totally agree! Jalebi is a must-have at any time, vegan or not. Can’t wait to try it myself! 🍽️
Syrup got a little too thick for me, maybe I simmered too long. Still tasty though, and the cardamom smell is amazing.
These turned out dangerously good 😅 The squeeze technique is key—my first batch was a little too thick, but the second came out super crispy and syrupy.
Yesss 😄 “dangerously good” is the best kind of review. The syrup + crispy spiral combo is everything—love that your second batch nailed the texture!
Y’all sure this is how you make it? Was expecting a more crispy texture. Disappointed.
Not great. My batter failed to hold shape and turned into blobs. Total disaster! I give it 1 star.
Jalebi without dairy? No thanks. I prefer the original. 😒
The turmeric gave a really nice color, but my jalebis turned dark fast. Oil temp might’ve been off—anyone else run into that?
I was skeptical about vegan jalebi, but the flavor is actually spot on. I used oat milk and added a touch more cardamom because why not.
Pretty tasty, but my syrup never “thickened slightly” like in step 4. I think I boiled it too long or too low—next time I’ll watch for a better consistency. Still, jalebis were good and sweet.
Honestly step 4 is tricky 😅 I think I’m always impatient and simmer too long too. But your description helps—will keep an eye on it next batch.
Thanks for the tip! I always worry about syrup—what boil temp do you use? Mine sometimes turns to caramel instead of “slightly thick.”
Not gonna lie, the lemon juice in syrup sounded weird to me. But it balances the sweetness, and it tastes good.
Can you use almond milk instead? I only have that at home.
Simple enough, but 1 cup sugar with 1/2 cup water seems insanely sweet. I might cut sugar in half next time. If you like very sweet desserts, then yeah, you’ll like it.
“Let it rest 30 minutes” saved my life. Batter finally flowed right and fried evenly. I also dipped for maybe 3-4 seconds like suggested—perfect syrup cling.
So I did the rest 30 min and mine was still thick—maybe my plant milk was too cold? What consistency should it be like, kinda like pancake batter?
Yes!! Resting time is everything. I rushed it once and the spiral just… broke apart. 30 mins = proper flow 😭
Loved the cardamom + lemon combo. It tastes closer to what I remember from traditional jalebi. I did find the batter a bit thick, so I added a splash more plant milk and it worked.
I tried this and my batter was also thick at first, but I’m guessing it’s because the flour brand? I ended up adding a bit more milk like you. Came out crispy on the outside and not too bready inside.
Yes!! The cardamom + lemon really does make it taste more “jalebi-y” than just sweet fried dough. Glad the extra splash of plant milk fixed the thickness too 😊
Disagree—this looks too complicated for jalebi. No one measures like that. Just eyeball and hope, right?