Jalebi

Method

1. 1

   About Jalebi: Jalebi are crispy, syrup-soaked orange spirals that are one of India most popular sweets. Fresh hot jalebi are extraordinary — crispy on the outside and bursting with sweet syrup inside. The technique requires practice but the results are spectacular.

2. 2

   Make the jalebi batter: Mix 1 cup maida (all-purpose flour), 2 tbsp cornflour, a pinch of turmeric (for colour), half tsp food-grade orange or yellow food colour and 1 tbsp thick yogurt. Add water gradually to make a smooth, thick, lump-free batter — similar to pancake batter but slightly thicker. Whisk thoroughly.

3. 3

   Ferment the batter: Cover and leave at room temperature for 12-24 hours. The batter will develop small bubbles and a slight sour smell — this fermentation is what gives jalebi its distinctive flavour and crispy texture. For instant jalebi add a pinch of baking soda and skip fermentation but flavour will be different.

4. 4

   Make the sugar syrup: Combine 2 cups sugar and 1 cup water in a wide shallow pan. Bring to a boil, stirring until sugar dissolves. Continue boiling until the syrup reaches one-string consistency — take a drop between thumb and forefinger, pull apart, one single thread should form. Add a pinch of saffron, half tsp cardamom powder and half tsp lemon juice (lemon prevents crystallisation). Keep the syrup warm on low heat.

5. 5

   Prepare for frying: Heat oil in a wide shallow pan to about 5-6cm depth on medium heat. The oil should be moderately hot — not smoking. Transfer the fermented batter to a squeeze bottle, piping bag or a cloth bag with a small hole — about 5mm diameter.

6. 6

   Pipe the spirals: Holding the squeeze bottle about 5cm above the oil pipe the batter in a spiral or concentric circle motion — start from the outside and work inward, or vice versa. Make spirals about 8-10cm diameter. Each jalebi should be a continuous spiral of batter.

7. 7

   Fry until crispy: Fry on medium heat for 1-2 minutes until the bottom is golden. Flip carefully and fry other side for 1 minute. Jalebi should be crispy and golden — not soft or pale.

8. 8

   Soak in syrup immediately: Remove jalebi from oil and immediately drop into the warm sugar syrup. Soak for 1-2 minutes — not too long or they will become soggy. Remove and drain slightly.

9. 9

   Serve hot: Fresh hot jalebi are extraordinary — crispy outside with syrup bursting from inside. They must be eaten within 30 minutes of making. Once cool they become soft and chewy.

10. 10

    Serve: Serve hot jalebi with cold rabri (thickened milk) — the contrast of hot crispy jalebi with cold cream is one of the great Indian food experiences. Also excellent with warm milk.