Jalebi

Ingredients · 8 servings

• 520 gFermented batter, rested until lightly tangy
• 520 gSaffron syrup, warm
• 200 gGhee, melted

Equipment

stovetop, heavy pan, piping bag, scissors, thermometer, slotted spoon, tray, bowl, saucepan, spoon

Instructions

1. 1
   Gather Equipment

   Gather fermented batter, warm saffron syrup, ghee, a heavy pan, piping bag, scissors, thermometer, slotted spoon, tray, and bowl. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Warm Syrup

   Warm the saffron syrup over low heat until fluid and glossy, then keep it just warm so fried spirals can absorb it quickly. · 5 min

   What to look for: Syrup looks glossy and pours easily from the spoon

3. 3
   Heat Ghee

   Heat ghee in a small heavy pan to 175°C / 347°F, using enough depth for the batter spirals to float without touching the base. · 8 min

   What to look for: Ghee shimmers and a tiny drop of batter rises with small bubbles

4. 4
   Fill Batter

   Stir fermented batter gently, then spoon it into a piping bag and cut a tiny opening so the stream falls in a steady thin line. · 3 min

   What to look for: Batter flows in a smooth ribbon without large lumps

5. 5
   Pipe Spirals

   Pipe tight spirals directly into the hot ghee, working 3 at a time and keeping the bag close to the surface for even coils. · 4 min

   What to look for: Spirals hold their shape and bubble around the edges

6. 6
   Fry Until Crisp

   Fry the jalebi, turning once, until the spirals are bright golden, crisp at the edges, and bubbling slows to a gentle hiss. · 5 min

   What to look for: Spirals are evenly golden and firm enough to lift cleanly

7. 7
   Soak In Syrup

   Lift the spirals with a slotted spoon, drain briefly, then dip them in warm saffron syrup for 45 seconds on each side. · 3 min

   What to look for: Jalebi looks glossy and slightly translucent while staying crisp

8. 8
   Serve Hot

   Serve the jalebi hot or warm on a tray, letting excess syrup drip back into the bowl so the spirals stay crisp and glossy. · 2 min

   What to look for: Jalebi is shiny, syrup coated, and still holds crisp coils