Jalebi is favorite Indian Mithai or Dessert in our house. Since I follow a very low gluten diet I wanted to try a gluten free version of the same. On one of my childhood trips to Indore, India I had Imarti and fell in love with it. That is what inspired me to try making it at home. Also wanted to make it refined sugar free so decided to try it with jaggery instead of sugar. It turned out crispy and sweet just how we like it. Tastes even better the next day, just microwave it for a few seconds. Hope you enjoy it as much as I did!
Imarti/Gluten Free Jalebi
Course: DessertCuisine: Indian10
servings30
minutes1
hourJalebi is everyone’s favorite in India. It is traditionally made with all purpose flour and soaked in sugar syrup. This version is made with lentil – white urad dal, it is gluten free, vegan and refined sugar free. Jaggery gives it a depth of flavor. Hope you like it!!
Ingredients
1 Cup Urad Dal – washed and soaked for 4 hours
1 Cup Coconut Sugar /Jaggery/ Organic Sugar
1 tsp Lemon Juice
2 Pinch Saffron
3/4 Cup Water
Oil, as needed for frying
Directions
- Grind the Dal with 1 pinch of saffron until it is a fine paste. Leave it aside for 30 minutes
- Meanwhile, make the Sugar syrup by heating Jaggery (or any other sugar) water, and lemon juice. Heat it until it is one string consistency-when you take a drop between your thumb and forefinger. Make sure you skim or strain any impurities out as the syrup cooks. Once done keep it warm on the side.
- Aerate the ground dal paste for 5-10 mins until fluffly. I used my stand mixer but you can use a hand held mixer or whisk as well.
- Take a Ziploc bag or a piping bag and put the aerated mixture in it. Press the top of the bag and push the air out for easier piping later.
- Heat oil in a cast iron pan on a medium heat, once oil is up to temperature, reduce the heat to low and pipe the Imarti’s as shown in the picture below.
- Be careful because if the oil is too hot you won’t be able to pipe the shape. Reduce the oil temperature as needed. See Piping video below
- Remove from oil and soak in the Sugar Syrup for 5-10 minutes or until it sinks to the bottom.
- Remove from syrup and enjoy!!!
Recipe Video
Notes
- If using Jaggery, the color might be patchy as the syrup is soaked into the Imarti. For store like look, use sugar syrup
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