Jalebi
Crisp, syrup-soaked orange coils, fried from a lightly fermented batter — a South Asian festival sweet whose ancestor, the Persian zoolabiya, was already being written down a thousand years ago.
Vegetarian
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 cup plain yogurt
- 1/2 tsp baking powder
- Water, as needed
- A pinch of saffron
- Oil or ghee, for deep-frying
- 2 cups sugar
- 1 cup water
- 4-5 green cardamom pods, crushed
- A pinch of saffron, for the syrup
Steps
- Whisk the flour, cornstarch, yogurt, baking powder, saffron, and enough water into a smooth, pourable batter. Cover and let ferment in a warm spot for 8-12 hours (or overnight).
- Make the syrup by simmering the sugar, water, cardamom, and saffron for 8-10 minutes until slightly sticky between your fingers. Keep it warm.
- Heat oil or ghee in a wide pan. Transfer the batter to a piping bag or squeeze bottle with a small round tip.
- Pipe the batter into the hot oil in continuous overlapping spiral coils, frying until crisp and golden on both sides.
- Drain briefly, then immediately submerge the hot jalebi in the warm syrup for 1-2 minutes so it soaks through without going soggy.
- Lift out and serve warm.