Jalebi (India)
From MAD LOVE by Devan Rajkumar
Crisp, golden spirals soaked in fragrant saffron-cardamom syrup define this Indian sweet. Light, crunchy on the outside and syrupy on the inside, these jalebis are decadently sticky, vibrantly colored, and garnished with pistachios for a nutty finish. Perfect for breakfast, dessert, or festive treats.
Ingredients:
Batter:
- 1 cup (240ml) flour
- ¼ cup (60ml) corn flour
- ½ tsp (2.5ml) salt
- ¼ tsp (1.2ml) baking soda
- ¼ cup (60ml) plain yogurt
- 5 drops organic orange food coloring
Syrup:
- 1 ½ (360ml) cups sugar
- ¼ tsp (1.2ml) ground cardamom
- 2 tsp (9.9ml) fresh lemon juice
- ½ tsp (2.5ml) saffron
Assembly:
- 2 cups (480ml) grapeseed oil, for frying
- ½ cup (120ml) toasted pistachios, coarsely chopped, for garnish
Method:
Batter:
In a large bowl, combine flour, corn flour, salt and baking soda and whisk well. Add yogurt, food coloring and 150 mL water and whisk gently. The goal is to achieve a batter slightly runnier than pancake batter; if the batter is too thick, add ½ tsp water at a time to achieve desired consistency. Set aside for 20 minutes to rest.
Syrup:
Meanwhile, combine all the syrup ingredients in a medium saucepan. Pour in ¾ cup water and bring to a boil. Boil for 3-4 minutes, then remove from heat.
Assembly:
Line a baking sheet with parchment paper.
Heat oil in a large saucepan over medium heat. Pour batter into a squeeze bottle. (If you don’t have a squeeze bottle, pour it into a zip-top bag and make a small cut in the corner.)
Starting at the center, pour batter into the hot oil and spiral out, making 5-6 loops. Repeat with a couple more, ensuring they do not overlap. Fry for 1 minute, then flip over and fry for another minute.
Using a slotted spoon, transfer jalebi to the warm syrup and soak for several seconds, then transfer to the prepared baking sheet. Garnish with pistachios. Repeat with the remaining batter. Set aside for 5-10 minutes, then serve.
Jalebis can be stored in an airtight container at room temperature for 5 days.