Chef Devan Rajkumar kicked off our Diwali special with this traditional sweet snack. The taste of Jalebi soaked in thick sugar syrup is absolutely irresistible – you just have to try it!
INGREDIENTS
- 1 cup flour
- 1/4 cup corn flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup plain yogurt
- 5 drops organic orange food coloring
- 2 cups grapeseed oil for frying
- 1/2 cup toasted pistachios coarsely chopped for garnish
Syrup
- 1 1/2 cups sugar
- 1/4 tsp ground cardamom
- 2 tsp fresh lemon juice
- 1/2 tsp saffron
METHOD
- 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 1/2 tsp water at a time to achieve desired consistency.
- Set aside for 20 minutes to rest.
- Meanwhile, combine all the syrup ingredients in a medium saucepan.
- Pour in 3/4 cup water and bring to a boil. Boil for 3–4 minutes, then remove from heat.
- 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 a minute, then flip over and fry for another minute.
- Using a slotted spoon, transfer your 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.