Jalebi pastry soaked in sugar syrup
This treat is a must-have for Diwali!
Advertisement
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
Instructions
- 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.