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Jalebi

Ingredients

  1. Step 1 1 litre vegetable oil, for deep-frying
  2. Step 2 flaked almonds or finely chopped pistachios, to serve
  3. Step 3 200g caster sugar
  4. Step 4 small pinch of saffron
  5. Step 5 1⁄4 tsp green cardamom powder, or use regular ground cardamom
  6. Step 6 1 tsp lemon juice
  7. Step 7 125g plain flour
  8. Step 8 2 tbsp cornflour
  9. Step 9 1⁄2 tsp lemon juice
  10. Step 10 2 tsp natural yogurt
  11. Step 11 1⁄2 tsp turmeric, or a few drops of natural yellow food colouring
  12. Step 12 1 tbsp ghee
  13. Step 13 1⁄4 tsp baking powder
  14. Step 14 1⁄4 tsp bicarbonate of soda
Jalebi
Calories: 65 Carbohydrate: 8 g Protein: g Fat: 3 g
Cook time: 35 minutes Prep time: 5 minutes Total time: 40 minutes Servings: 3040

TAGS

Dessert Dessert Indian Indian dessert Jalebi Sweet bread Dessert Dessert Indian Indian dessert Jalebi Sweet bread Dessert Dessert Indian Indian dessert Jalebi Sweet bread

Directions

  1. Step 1 First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy - the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice - the lemon juice prevents the sugar crystallising. Set aside.
  2. Step 2 For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well - it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it's no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.
  3. Step 3 Carefully squeeze or pipe swirls of the batter directly into the hot oil - do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.