The Union Health Ministry’s advisory about eating healthy wasn’t received well by people, especially after street food favourites including samosas and jalebis were put into the spotlight. While one may continue to enjoy them along with the likes of vada pavs and more, mid-day spoke to Indian dietitians, who give a reality check that is hard to digest for many, especially when it comes to Mumbai favourites like vada pav. 

It is no different for others like jalebis. The coiled sweet treats have been a favourite among Indian families, especially while celebrating small joys. From enjoying it with close family after passing exams, getting jobs, buying a home and so many other occasions that also include friends and relatives, the golden treat is a part of every kind of celebration, and no Western dessert can ever match their taste. So simply because no one can eat just one, city experts reveal the health benefits of jalebis, and that may just leave a bitter taste in your mouth. However, they know your love for it and not only explain why, but also tell you how to make it healthy while giving a reality check.

Is jalebi healthy? 
For starters, Fauziya Ansari, who is the dietitian at Apollo Spectra Hospital in Mumbai, explains, “Jalebi is mainly made of refined flour, deep-fried in ghee or oil, and soaked in sugar syrup. Nutritionally, it is very high in simple carbohydrates and calories but low in essential nutrients. The only minor benefit is that it provides quick energy due to its high sugar content, which may help if someone needs an instant energy boost, but this comes with a spike in blood sugar.” 

While many people love eating their jalebis with either rabdi or fafda, Gulnaaz Shaikh, who is the chief dietitian at KIMS Hospitals in Thane, says it is important to know how much you are eating. She shares, “When you add rabdi, which is made from condensed milk, the calorie and fat content nearly doubles. This adds saturated fat and sugar, which is tough on your liver, heart, and waistline. Pairing jalebi with fafda, another fried item, combines fried flour with more fried flour. This results in extra oil and refined carbohydrates, which are harder to digest.” With the addition of fafda, Ansari says there is more to it because that further becomes a high-fat, high-carb, deep-fried combination that “burdens digestion and spikes blood sugar further”.