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It’s peachy from all sides. Peachy inside. Peachy outside ... It's peach jalebi! Jalebi is a very popular and traditional Indian sweet dish, generally made on every Indian festival, celebration, or special occasion. It's like a funnel cake soaked in rich, sweet syrup. These swirly, juicy, crunchy, mouth-watering delicacies might seem a bit complicated to prepare, but they are super simple to make. Nothing complicated at all.

Peach Jalebi: Indian Funnel Cake [Vegan]

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Serves

6

What Ingredients Do You Need To Make Peach Jalebi: Indian Funnel Cake [Vegan]

For the Jalebi:
  • 1 cup flour
  • 1/2 cup plain vegan yogurt
  • 1 teaspoon baking powder
  • 1/8 orange food coloring (optional)
  • Rapeseed oil or extra virgin olive oil, for deep-frying
  • 1/4 cup thick peach juice, or as needed

For the Peach Syrup:

  • 1 cups sugar
  • 1/2 cup water
  • 1/2 cup peach juice
  • 4-5 saffron strands
  • 1 teaspoon ground cardamom
  • A pinch of orange food coloring (optional)

For Serving:

How To Make Peach Jalebi: Indian Funnel Cake [Vegan]

To Make the Peach Syrup:
  1. Add water to a pan. Now, add peach juice and sugar and bring it to a boil.
  2. Reduce the heat to medium-low and boil until you see one string consistency.
  3. This would take about 15 minutes. Add saffron strands and cardamom.
  4. To check the consistency, take a drop of slightly cooled syrup between your index finger and thumb and press together. Slightly raise your finger. If the syrup pulls into a sticky thread, then the syrup is ready. Remove from heat.

To Make the Batter:

  1. In a large mixing bowl, add flour and baking powder. Add the yogurt and food coloring, then mix well. Now, add enough peach juice to make a thick, smooth batter. Batter should be easy to pour.
  2. Set a piping bag with a 4-milimeter nozzle and pour in the batter.

To Make the Jalebi:

  1. Heat oil in flat, shallow-bottomed pan. The oil should not be too hot.
  2. Pipe the batter in circles and cross the circle to ensure that the spiral stays together.
  3. Pipe around 3-4 jalebis at a time.
  4. Deep-fry the jalebis until golden brown and dip in the still-warm peach syrup. Allow the jalebis to soak the syrup for about 1 minute.

To Serve:

  1. Drain immediately and serve hot like that, or let them cool slightly.
  2. Top with whipped cream, peaches, rose petals, and pistachios.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Anupama Paliwal

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Anupama Paliwal is an author, entrepreneur, designer, recipe developer, food stylist, food photographer, and founder of My Ginger Garlic Kitchen, an Indian fusion food blog. She is a food enthusiast who adores cooking wholesome meals from scratch using fresh ingredients, shooting videos, clicking pictures, and loves writing about it. She tries to find newer and innovative ways to cook easier, healthier, and faster without compromising the great taste.

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