Have you ever heard of mushroom jalebis? Or sweet-dunked mushroom ghevars? These unique desserts, made with mushroom varieties and millet flour at their core, have been selling like hotcakes in the Jind district of Haryana. The viral innovation was even served to dignitaries at the G20 and BRICS summits, leaving connoisseurs spellbound. The idea is the brainchild of two creative farmers, Ashok Kumar and his wife Sunita. What began as a way to utilise their surplus mushroom cultivation has now evolved into a staple at food festivals, agricultural fairs, and cultural events—sometimes selling for as much as ₹600 per kilogram. Curious about this culinary experiment, we reached out to public health intellectual Dr Jagadish Hiremath for a complete nutrient breakdown of these mushroom desserts. View this post on Instagram A post shared by The Better India (@thebetterindia) How nutritious are mushroom jalebis? Although mushroom, millet, and sugar may seem like an unusual combination, Dr Hiremath explains that it’s still a more wholesome version of the traditional jalebi. “While the core nutrition depends on the preparation and sugar content, mushroom jalebis certainly offer more nutritional value than standard flour-only jalebis.” Both mushrooms and millets are naturally beneficial for boosting immunity and enhancing strength. Mushrooms are rich in vitamins, minerals, and antioxidants, while millets come with a low glycemic index, high fiber, and good amounts of iron, magnesium, and protein. “When incorporated into a jalebi, they can add dietary fiber and bioactive compounds not found in traditional versions.” He also points out that, compared to refined flour jalebis, these mushroom-millet versions are easier on blood sugar levels and can be a better choice for weight and blood sugar management—when eaten in moderation. Are there risks with regular consumption? While mushrooms and millets aren’t problematic, the added sugar and deep frying are. Just like traditional jalebis, regular consumption can lead to weight gain, insulin resistance, and cardiovascular strain because of excessive sugar and oil intake. Dr Hiremath cautions: “Eating mushroom-based sweets occasionally is safe for most people, but they should still be considered a treat rather than a daily food.” Are they suitable for people with dietary restrictions? “Mushroom-millet jalebis are naturally gluten-free since millets do not contain gluten,” says Dr Hiremath, making them a good option for people with gluten intolerance or celiac disease. For diabetics, too, the lower glycemic load of millet compared to refined flour makes it a slightly better choice for jalebi cravings. “However, the sugar syrup in jalebis remains a limitation, so diabetics should consume them only in very small portions—or look for versions made with natural sweeteners,” he advises. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
