Jalebis

Ingredients for 1 servings:

• 1 cup flour
• 1 tsp dry yeast, or half a cube of fresh yeast
• 2 tsp cornstarch
• 1 tsp oil
• 1 tbsp natural yogurt
• ½ tsp, leveled cardamom powder
• ¾ water, warm
• 1 cup of water, warm
• 1 ½ cups sugar
• ½ tsp, leveled cardamom powder
• 1 pinch(s) saffron threads
• 1 tsp lemon juice
• 1 tbsp ghee, or clarified butter, optional
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Indian crispy dessert

First, prepare the batter by combining flour, 0.5 teaspoon of cardamom powder, the yeast (about half a cube for a yeast cube), the starch, 1 teaspoon of oil, the tablespoon of yogurt, and 3/4 cup of warm water. Stir well and let rise, covered, for 30 minutes. Meanwhile, make the syrup by combining 1 cup of water and 1 1/4 cups of sugar with a pinch of saffron, the cardamom powder, and the lemon juice in a saucepan. Heat, but do not boil, a pan of oil for deep frying. If you like the taste of ghee, add a tablespoon of ghee to the oil and heat it up as well. Once the batter has rested, transfer it to a piping bag fitted with a small nozzle and press rings into the hot oil. Fry these rings until golden brown and let them cool slightly on a plate. Then dip them into the hot syrup and serve. The jalebis taste best when they are still warm. The thickness of the rings depends on your taste, but if you use a large nozzle, they’ll take longer to brown. Don’t let the oil get too hot, or they’ll still be half-raw inside. You can store them for about three days if you can’t finish them all at once. But be careful, like anything fried, they’re high in calories.