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Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Heat until the sugar dissolves completely.
Add cardamom powder and lemon juice. Let it simmer for about 5 minutes until slightly thickened. Set aside.
Make the Batter:
In a bowl, mix flour, vegan yogurt, baking powder, turmeric, and cardamom powder.
Gradually add water to achieve a smooth, thick batter (like pancake batter).
Heat the Oil:
In a deep pan, heat oil on medium heat for frying.
Shape the Jalebi:
Transfer the batter to a piping bag or a squeeze bottle.
Once the oil is hot, carefully squeeze the batter into the oil in spiral shapes (like a figure-eight).
Fry until golden brown on both sides, about 2-3 minutes.
Coat in Syrup:
Remove the fried jalebis from the oil and immediately dip them into the warm sugar syrup for a few seconds.
Remove and place on a plate.
Serve:
Serve warm. Enjoy your vegan instant jalebi!

Flavor: The vegan version maintains the classic sweet and slightly tangy flavor of traditional jalebi. The use of yogurt in the batter adds a subtle tanginess that complements the sweetness of the sugar syrup.
Texture: The vegan jalebi is crispy on the outside and soft on the inside, just like the traditional version. The frying process creates a delightful crunch, while soaking in the syrup ensures it remains juicy.

Enjoy! Make a conscious choice.

Vegan Jalebi