Jalebi (Fritters in Syrup)
Photo: Wikimedia Commons, CC BY 2.0
Jalebi is a crisp, syrup-soaked fritter piped into loose, tangled loops, made in India and Pakistan. This version leans on an overnight rest, which lets the batter of plain and gram flour ferment slightly and gives the finished fritter a faint tartness against the sugar. Cream of tartar keeps the syrup smooth, and rosewater adds a floral note. Piping the batter straight into hot oil is the fun part.
Instructions
Stir the all-purpose flour, gram flour, baking powder and the first measure of water together until the batter is smooth. Leave it uncovered and unrefrigerated overnight, about 12 hours.
For the syrup, combine the sugar, the second measure of water and the cream of tartar in a pot. Stir over moderate heat until all the sugar has dissolved.
Turn the heat to high and boil the syrup for 5 minutes. Let it cool, then stir in the rosewater and add red and yellow coloring until it is a light orange.
Pour the oil or ghee into a wide, wok-like pan and heat it to about 350°F (175°C).
Spoon the batter into a pastry bag with an opening of about ¼ inch. If it is too stiff to squeeze out, mix in a little water.
Pipe the batter into the hot oil in a couple of figure-eight shapes with loops layered on top of each other, making each one about 3 inches across at its longest.
Fry each jalebi until golden brown. Lift it out, let the excess oil drain off, then soak it in the syrup for about a minute and serve.
Make it personal.
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