Jalebi

Jalebi is an Indian sweet which is known for its crispy exterior which holds a delicious liquid sugar syrup on the inside. I was inspired to make this because I had been craving some fresh, homemade Jalebi. 

Sugar syrup:

• 1 cup sugar
• 1/2 cup water
• pinch of saffron

Combine into a narrow pot and boil, then keep at warm temperature.

Jalebi batter:

• 1/2 cup all purpose flour
• 1 tbsp clarified butter (ghee)
• 1/2 pack ENO (or use salt with 60% baking soda and 40% citric acid)
• pinch of turmeric for color (you can also use orange food coloring)

Instructions:

1. Combine and slowly add in water until it becomes a medium runny batter. Transfer the batter into a piping bottle. 
2. Heat the oil to a warm temperature so that the jalebi floats up. While pouring the batter, the oil should be at a medium heat, otherwise the jalebi will go flat. 
3. “Pipe” the jalebi into the oil into a spiral shape starting from the inside, finishing off with a line going across the whole spiral to prevent it from falling apart. 
4. Once it is crispy, immediately soak it in the sugar syrup for about 7 seconds or until you can see that the sugar syrup has been absorbed inside. 
5. Strain the jalebi and it is ready to eat!