Jalebi

Ingredients

• 1 cup refined flour
• 2 tbsp yogurt
• 1/2 tsp baking soda
• 1 cup sugar
• 1/2 cup water
• 1/2 tsp saffron
• 1/2 tsp cardamom powder
• 1 tsp lemon juice
• Oil for frying

Instructions

1. 1

   In a bowl, combine 1 cup all-purpose flour, 1 tbsp gram flour, 1 tsp yeast, 1 tsp yogurt, and 1/2 tsp oil. Add about 3/4 cup warm water and whisk into a smooth, thick, ribbon-like batter. Cover and ferment in a warm place for 1 hour until bubbly.

2. 2

   For the syrup: combine 1.5 cups sugar, 1 cup water, 1 tsp saffron strands, and 1 tsp lemon juice (the lemon prevents crystallization). Boil for 5-7 minutes until the syrup reaches a one-string consistency. Keep it warm on low heat - jalebis must be dropped into warm syrup.

3. 3

   Fill the fermented batter into a squeeze bottle or a cloth cone with a small hole. Heat ghee or oil in a wide, flat pan to medium heat.

4. 4

   Squeeze the batter into the hot oil in a spiral motion, starting from the center and working outward, making 2-3 concentric circles. Fry for 1-2 minutes until golden and crisp on both sides, flipping once.

5. 5

   Remove the fried jalebis, drain for a few seconds, and immediately drop them into the warm syrup. Soak for 30-45 seconds - they should absorb the syrup but stay crisp.

6. 6

   Serve hot, ideally with a glass of cold milk or rabri. The contrast of crisp and syrupy is the essence of jalebi.

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