morsels45

morsels45 said

Jalebi

Piped in spirals, fried, then dunked in syrup while still hissing.

Jalebi
Photo: Gpkp, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make jalebi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Piped and hissing

40 minutes · serves 6 · Medium

What you need

  • 200g plain flour
  • 2 tbsp cornflour
  • 1/2 tsp baking powder
  • 250ml water
  • A pinch of saffron
  • 400g sugar
  • 250ml water for the syrup
  • 1 tsp lemon juice
  • Oil for frying

What you do

  1. 1Whisk the batter smooth and let it sit 20 minutes. It should ribbon off the whisk.
  2. 2Syrup: sugar and water to a one-thread consistency, about 5 minutes, with the lemon juice and saffron. Keep it warm but not hot.
  3. 3Pipe spirals straight into 180C oil from a bottle or a piping bag — start in the middle and work out.
  4. 4Fry 90 seconds a side until crisp but still pale gold. They must be crisp or they go soggy in the syrup.
  5. 5Straight into the warm syrup for 30 seconds only, then out. Longer and they soften. Eat hot.

Fermented overnight

30 minutes · serves 6 · Medium

What you need

  • 200g flour
  • 1/2 tsp yeast
  • 250ml warm water
  • Sugar syrup
  • Oil

What you do

  1. 1Batter with the yeast, left somewhere warm overnight until bubbly and slightly sour.
  2. 2Pipe, fry and dip exactly as above. The sourness is the traditional flavour.