Photograph of the finished Jalebi

India · Bánh vòng giòn tẩm siro jalebi

Jalebi

40 min Hands-on time + 10 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 7.1 oz
  • Photograph of Besan chickpea flour Besan chickpea flour 0.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 2.8 oz
  • Photograph of Baking powder Baking powder 2 g
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Saffron threads Saffron threads 0.2 g
  • Photograph of Cardamom Cardamom 2 g
  • Photograph of Lime Lime 0.4
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Mix flour, chickpea flour, yogurt, and water until smooth, then cover and let it ferment for 10 hours until slightly sour.
  2. 2 Simmer sugar with water, saffron pistils, and cardamom for 10 minutes until the syrup thickens. Add lemon juice to prevent crystallization and keep warm.
  3. 3 Stir the baking powder into the batter just before frying, then put the batter into a piping bag with a small nozzle.
  4. 4 Shape the dough into a spiral and place it directly into a pan of moderately hot oil.
  5. 5 Fry for 2 minutes on each side until golden brown and crispy, then remove and immediately dip into warm syrup for 1 minute.
  6. 6 Remove from the pan and serve hot while the crust is still crispy.

With an appliance

  • Oven 42 min

    Replace steps 4 and 5: pipe the dough in a spiral shape on greased baking paper, bake on the center rack at 220 degrees for 9 minutes, rotating the tray at the 5th minute; dip the golden-brown pastries into warm syrup for exactly 1 minute.

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