Indian
Indian - Desserts and Sweets
Crispy Saffron Jalebi
Chef's Menu Description
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 1 cup plain flour
- • 2 tbsp gram flour
- • 1/3 cup yogurt
- • 1/2 cup warm water
- • 1 cup sugar
- • 1/2 cup water, for the syrup
- • 1/4 tsp green cardamom powder
- • 2 tbsp rose water
- • 1/4 tsp saffron threads
Preparation Steps
1
Phase 1
Whisk the flour, gram flour, yogurt, and warm water into a smooth batter, cover, and ferment in a warm place for 8-10 hours.
2
Phase 2
Boil the sugar with 1/2 cup water to a slightly sticky half-thread consistency, add the cardamom, saffron, and rose water, and keep it warm, not boiling.
3
Phase 3
Transfer the batter to a squeezing bottle or cloth piping bag.
4
Phase 4
Pipe tight spirals into medium-hot ghee or oil and fry until crisp and golden, flipping once.
5
Phase 5
Lift the jalebis out, drain for a few seconds, soak in the warm syrup for 30-45 seconds, and serve immediately while crisp.