Jalebi Donut
India • halal_safe
How to Make Jalebi Donut (Traditional & Healthy Version)
Jalebi Donut is a creative twist on the beloved jalebi, a classic snack cherished in Malaysia’s multicultural culinary landscape. With its vibrant orange hue and crispy, syrupy exterior, jalebi is a favorite at festive gatherings and bazaars, especially among the Indian Malaysian community. This donut version infuses traditional jalebi flavors with the familiar round shape of a donut, making it perfect for snacking or sharing during special occasions. In Malaysia, jalebi is enjoyed by many, reflecting the country’s rich cultural tapestry. By using local ingredients like pandan and santan, this healthy adaptation brings a unique Malaysian flair to the treat, offering a balance of sweetness and comforting aroma. Jalebi Donut is not only visually appealing but also a delightful way to experience nostalgic flavors in a health-conscious manner, making it suitable for modern lifestyles while honoring tradition.
Ingredients(for 1 medium Jalebi Donut per serving)
- 1 cup All-purpose flour (tepung gandum)
- 1/4 cup Low-fat Greek yogurt (for binding and protein)
- 2 tablespoons Rice flour (adds crispiness)
- 1/2 teaspoon Baking powder (rising agent)
- 1/4 cup Warm water (for batter consistency)
- 1 teaspoon Pandan extract (pati pandan, local flavor)
- 2 tablespoons Santan (coconut milk) (adds richness) - optional
- 1/3 cup Natural sweetener (stevia or monk fruit) (for syrup)
- 1 teaspoon Lemon juice (for syrup balance)
- for shallow frying Oil (use canola or sunflower oil)
Instructions
- 1
Prepare the batter by combining tepung gandum, rice flour, baking powder, low-fat Greek yogurt, pandan extract, and santan (if using) in a bowl. Mix well, adding warm water slowly until a thick, smooth batter forms.
5 minutes
Ensure batter is lump-free for even cooking.
- 2
Cover the batter and let it rest for 10 minutes to activate the baking powder and infuse flavors.
10 minutes
Resting helps achieve fluffier donuts.
- 3
Heat oil in a shallow pan over medium heat. Pour batter into donut molds or shape by hand. Gently place shaped donuts into the hot oil.
3 minutes
Maintain oil temperature for even frying.
- 4
Fry the donuts until golden and crisp on both sides, turning occasionally. Remove and drain excess oil on paper towels.
7 minutes
Don’t overcrowd the pan to ensure crispiness.
Why This Dish is Healthy
This Jalebi Donut recipe is a healthier alternative to conventional fried snacks, using less oil and natural sweeteners to reduce sugar spikes. The inclusion of Greek yogurt boosts protein, keeping you fuller longer, while pandan and santan supply essential nutrients. It’s a great choice for those watching their calorie intake without compromising on flavor or tradition.
Jalebi Donut uses low-fat Greek yogurt for added protein and reduced saturated fat compared to traditional recipes. Rice flour provides crispiness without excess carbs, and natural sweeteners lower the glycemic load. Pandan and santan contribute antioxidants and healthy fats, while lemon juice adds vitamin C. This recipe avoids deep frying, making it lighter in calories and healthier overall for snacking.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for authentic aroma if available.
- 💡Tip 2: Make syrup in advance and keep it warm for easy coating.
- 💡Tip 3: Air fry for lower calorie content without compromising on crispiness.
Storage & Serving
Store Jalebi Donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate and reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
| Protein | 4.5 g |
| Carbohydrates | 60.0 g |
| Total Fat | 16.0 g |
| Fiber | 1.2 g |
| Sugars | 38.0 g |
| Sodium | 120.0 mg |
| Potassium | 80.0 mg |
| Cholesterol | 5.0 mg |
| Vitamin A | 20.0 IU |
| Vitamin C | 0.0 mg |
| Calcium | 35.0 mg |
| Iron | 1.2 mg |
| Magnesium | 12.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 45.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.5 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 12.0 µg |
