Crisp Fermented Jalebi in Saffron Syrup

What you need

• 125 g (1 cup) all-purpose flour, plus 1-2 tbsp after fermenting
• 2 tbsp gram flour, besan
• 2 tbsp plain yogurt
• 180 ml (3/4 cup) water, lukewarm, for the batter
• 200 g (1 cup) sugar
• 120 ml (1/2 cup) water, for the syrup
• 1 pinch saffron threads, about 1/4 tsp
• 1/4 tsp ground cardamom
• 1/2 tsp lemon juice
• ghee, for frying, or half ghee and half neutral oil

Method

Restated from the original video

1. 1

   In a bowl, mix the flour and gram flour, then stir in the yogurt.

2. 2

   Pour in the lukewarm water gradually, whisking out every lump, until the batter flows thickly off the whisk like pancake batter.

3. 3

   Beat the batter hard in one direction for 3-4 min to work air into it.

4. 4

   Cover and leave in a warm place for 10-12 hours, until it smells tangy and is dotted with bubbles.

5. 5

   For the syrup, put the sugar and water in a wide pan over low heat and stir until the sugar dissolves.

6. 6

   Add the saffron and cardamom and simmer for 6-8 min, until a drop pressed between finger and thumb pulls into a single thread.

7. 7

   Stir in the lemon juice, take the pan off the heat and keep the syrup warm.

8. 8

   Stir the fermented batter. If it has gone thin, beat in 1-2 tbsp more flour until it pipes in a steady rope.

9. 9

   Pour the batter into a squeeze bottle or a piping bag with a 3-4 mm hole.

10. 10

    Heat 3-4 cm of ghee in a wide, shallow pan to 175 °C (350 °F). A drop of batter should rise steadily, not burst up at once.

11. 11

    Squeeze the batter into the ghee in tight spirals, working from the centre out and finishing each with a joined loop. Make 4-6 at a time.

12. 12

    Fry until the underside is set and pale gold, about 1 min, then turn and fry until both sides are crisp and golden, 1-2 min more.

13. 13

    Lift them out, shake off the ghee and drop them straight into the warm syrup.

14. 14

    Soak for 1-2 min, turning once, then lift onto a tray. Repeat with the rest of the batter.

15. 15

    Serve warm, while the outside is still crisp.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.