Jalebi

Method

1. 1

   Mix the batter

   Whisk the plain flour, cornflour and baking powder in a bowl. Whisk in the yoghurt and warm water until smooth, then cover and rest at room temperature for 1 hour.

2. 2

   Make the syrup

   Put the caster sugar, 120 ml water, saffron, cardamom and lemon juice in a small pan over medium heat. Stir until the sugar dissolves.

3. 3

   Simmer the syrup

   Simmer for 5 to 7 minutes without stirring, until lightly syrupy and able to coat a spoon. Keep warm over very low heat.

4. 4

   Prepare to fry

   Pour the vegetable oil into a deep, heavy pan and heat over medium heat to 170°C. Put the batter into a piping bag or clean squeeze bottle with a small opening.

5. 5

   Pipe the spirals

   Working in batches, pipe the batter into the oil in tight spirals, about 8 cm across. Fry over medium heat for 2 to 3 minutes, turning once, until both sides are deep golden and crisp.

6. 6

   Soak in syrup

   Lift each batch out with a slotted spoon and let excess oil drain for a few seconds. Place in the warm syrup for 20 to 30 seconds, turning once, then remove when glossy and syrup has clung to the ridges.

7. 7

   Serve

   Arrange the jalebi on a plate and serve warm, while the centres remain tender and the edges crisp.

Tips

• The batter should be thick but pourable.
• A small drop of batter should rise steadily and sizzle in the oil, rather than browning at once.
• Do not crowd the pan, as this lowers the oil temperature and makes the jalebi greasy.
• Keep the syrup warm, not boiling, so the jalebi absorb it while retaining their crispness.

Swaps

• Use finely ground cinnamon in place of ground cardamom for a different aromatic note.
• If you do not have saffron, leave it out; the syrup will still work.

Storing

Jalebi are best eaten warm; keep leftovers in an airtight container at room temperature and briefly reheat in a low oven to restore some crispness.