Crisp, coiled fermented batter soaked briefly in warm saffron-cardamom syrup.
About
Jalebi makes a lovely finish to a festive meal, thanks to crisp, coiled fermented batter soaked briefly in warm saffron-cardamom syrup. It can be prepared at home with ordinary ingredients if you give each stage enough time.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Mix flour, cornflour, yogurt and water into a thick flowing batter and ferment overnight.
Cook sugar and water to a sticky one-string syrup; add saffron and cardamom and keep warm.
Pipe the batter into hot oil in small spirals and fry until crisp on both sides.
Dip hot jalebis in warm syrup for 20 to 30 seconds, then remove to a rack.
Notes & Tips
The syrup should be warm, not boiling, when the crisp jalebis go in. Nutrition values are approximate per serving.
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