Jalebi

Bright orange spirals, crunchy at first bite before releasing a warm saffron-scented syrup. The batter is porous and sugar-soaked, with a hint of acidity from the yogurt.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1802
• Protein: 7 g
• Carbs: 157 g
• Fat: 127 g

Ingredients

• 250 g Wheat flour ( sifted )
• 2 tbsp Corn starch
• 125 g Sweet yogurt or fermented milk on a bed of fruit ( whisked )
• 1 tsp Baking soda
• 400 g White sugar
• 300 ml Mineral water
• 1 pinch Saffron
• 4 piece cardamom ( crushed )
• 1 tbsp Lime juice
• 500 g ghee ( for frying )

Instructions

1. Preparing the sugar syrup

   In a saucepan, mix white sugar and mineral water. Add saffron and crushed cardamom. Boil until the syrup coats the spoon. Add lime juice to prevent crystallization. Keep warm.

2. Making the batter

   Mix wheat flour, cornstarch, and yogurt. Gradually add water to achieve a thick pancake batter consistency. Stir in baking soda at the end. The batter must be smooth and lump-free.

3. Frying the spirals

   Heat ghee in a wide pan. Pour the batter into a piping bag. Form spirals directly into the hot fat. Fry until the shell is golden and firm to the touch.

4. Soaking

   Remove jalebis from heat and immediately dip them into the warm syrup. Let soak for 2 minutes. The spirals should become heavy and glossy as they absorb the liquid.

Chef's tips

• The syrup should be warm when you dip the hot jalebis: the thermal shock allows for absorption.
• If the batter spreads too much in the ghee, it's too thin, add a little more flour.
• Syrup consistency is key: if it's too thin, the jalebi gets soggy; too thick, it won't penetrate.

Storage

Consume immediately to maintain crunchiness. Does not store well in the refrigerator as humidity softens the crust.