baking · vegetarian
Jalebi
Crisp spirals of fermented batter fried and soaked in saffron-cardamom syrup.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk flour, cornstarch, yogurt and water to a thick, pourable batter; rest 30 minutes (or overnight for more tang), then stir in baking soda and color.
-
2
Simmer syrup ingredients until slightly sticky, about 5 minutes; keep warm.
-
3
Heat ghee to 180°C (350°F) in a wide pan.
-
4
Pipe batter from a squeeze bottle in tight spirals and fry, turning, until crisp.
-
5
Drop straight into warm syrup for 30 seconds and lift out.
