Sweet Spirals (North Indian Bengali Jalebi)

Jalebi is a popular favourite for special occasions be it a birthday, wedding or festival. Jalebis, though mostly eaten by themselves, can also be soaked in warm milk. Crispy Homemade Jalebi is a popular Bengali dessert also known as jilapi, jilebi, jilipi, zulbia, jerry, mushabak, or zalabia. Traditional spiral shaped Indian sweets made with flour and dipped in sugar syrup. Thin and crispy homemade jalebi made the traditional way. These will stay crispy for hours and are best enjoyed with rabri or milk.

Batter:
2 cups self-rising flour
½ tsp. baking powder
1 cup yogurt
3 strands saffron
¼ tsp. cardamom powder
vegetable, Canola or sunflower oil, for deep frying
2 drops food colouring (orange)

Syrup Ingredients:
1 cup sugar
2 Tbsp. rosewater

Mix the flour, baking powder, yogurt, and food colouring into a batter and keep aside for 24 hours to ferment.

Pour batter into a ketchup dispensing bottle.

Make the Sugar Syrup:
Melt the sugar with the rosewater in a small saucepan and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb, the syrup is done.

Turn off the fire, add the saffron strands and cardamom and stir well.

Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure thorough cooking of the jalebis.

Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.

Fry till light golden and then remove and put directly into the sugar syrup.

Allow to soak for 2-3 minutes and then remove.

Serve warm.

Makes 4-6 servings.