A unique dessert made from mushrooms and millet flour has gained widespread attention in Haryana's Jind district. Created by farmers Ashok Kumar and his wife Sunita, these mushroom jalebis started as a way to use surplus mushroom cultivation. The innovative sweets have since become popular at food festivals, agricultural fairs, and cultural events, sometimes selling for up to ₹600 per kilogram. These desserts were even served to dignitaries at the G20 and BRICS summits, impressing international guests. Public health expert Dr Jagadish Hiremath explains that while mushroom-millet jalebis are more nutritious than traditional versions, they should still be consumed in moderation due to sugar and oil content. Mushrooms provide vitamins, minerals, and antioxidants, while millets offer fiber, iron, magnesium, and protein. The desserts are naturally gluten-free and have a lower glycemic index than regular jalebis, making them slightly better for blood sugar management when eaten occasionally.
Health Benefits and Dietary Considerations
Though an unusual combination, mushroom-millet jalebis offer greater nutritional value than standard flour jalebis. Mushrooms are rich in vitamins, minerals, and antioxidants, while millets have a low glycemic index and contain fiber, iron, magnesium, and protein. These ingredients add dietary fiber and bioactive compounds not found in traditional versions. The desserts are naturally gluten-free, suitable for people with gluten intolerance or celiac disease. For diabetics, the lower glycemic load makes them a slightly better option, though the sugar syrup remains a concern. Dr Hiremath advises diabetics to consume only small portions or seek versions with natural sweeteners. Despite their nutritional advantages, regular consumption can still lead to weight gain and insulin resistance due to sugar and deep frying.
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