Julie Sahnis Jalebi – Crispy Pastry in Saffron Syrup

(Utar Pradesh region) Jalebi, a syrup-sticky dessert from northern India, is best eaten fresh when the contrast between crisp, hot exterior and syrup-soaked soft interior is exceptional. It can be prepared and kept covered at room temperature. Then, just before serving, warm them up for 6 min in a stove heated to 220 °C or 30 seconds at full wattage in the microwave.

Place the yogurt in a large enough bowl. Whisk with a fork, gradually adding the water. In a small baking bowl, combine the flour, baking powder and salt and add the yogurt mixture. Whisk until a smooth, lump-free batter forms.

Set aside while you prepare the syrup.

Place sugar and water in a small saucepan and make over medium heat for about 3 minutes, until sugar is dissolved. Increase the heat a tiny bit and make another 3 min until the syrup becomes a tiny bit thick. Add the saffron and remove from the kitchen heat.

Put the vegetable oil for frying about 5 cm high in a wide, preferably coated saucepan. Heat over medium heat to 190 °C. Pour the batter into a squeeze bottle (like for tomato ketchup). When the oil is hot, squirt a few spirals about 7, 5 cm in diameter into the oil. Fry for about 1 minute until golden brown and crispy, turning once to the other side.

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