Indian cuisine · Desserts & Sweets

Jalebi

Crisp spirals of fermented batter, deep-fried and soaked hot in saffron-cardamom syrup.

Ingredients · for 6 servings

• 200g flour
• 2 tbsp cornstarch
• 150g yogurt
• 1/4 tsp baking powder
• 300g sugar
• 1 pinch saffron threads
• 4 cardamom pods
• 1 tsp lemon juice
• 500ml oil for deep-frying

Instructions

1. Whisk the flour, cornstarch, and yogurt with about 150ml water into a smooth, thick batter, cover, and let stand in a warm place overnight until it smells faintly sour.
2. Boil the sugar with 200ml water, saffron, the cardamom seeds, and the lemon juice for 6–8 minutes into a one-thread syrup, and keep it lukewarm.
3. Stir the baking powder into the batter and fill it into a squeeze bottle or piping bag fitted with a 4mm tip.
4. Heat the deep-frying oil in a wide pan to 175°C — a drop of batter should rise quickly without darkening at once.
5. Pipe the batter from the centre outward in 3–4 loops into the oil and deep-fry for 1–2 minutes per side until golden and crisp.
6. Turn the hot spirals in the lukewarm syrup for 30 seconds, drain briefly, and serve immediately, while they still crackle with the first bite.