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Jalebi

by Betsy Carter featured in Street Treats From Around Asia

Ingredients

for 50 doughnuts

  • 1 cup
    all-purpose flour (125 g)
  • 1 teaspoon
    baking powder
  • 1 pinch baking soda
  • 3 tablespoons
    plain yogurt
  • ½ teaspoon
    ground cardamom, divided
  • 1 cup
    water, plus 1 tablespoon, divided (240 mL)
  • ¼ teaspoon
    turmeric powder, optional, or 2 drops of orange food coloring
  • 1 cup
    sugar (200 g)
  • 3 strands saffron
  • ½ teaspoon
    lemon juice
  • oil, for frying
  • rabri, for serving

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Preparation

  1. In a large bowl, whisk together the flour, baking powder, and baking soda.
  2. Add the yogurt and ¼ teaspoon of cardamom.
  3. Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
  4. Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
  5. Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
  6. Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
  7. Simmer until a sticky syrup develops, about 5 minutes.
  8. Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
  9. Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
  10. Squeeze the batter into the hot oil, making small circular spiral shapes.
  11. Increase the heat to medium-high.
  12. Fry the dough shapes until they are crispy on both sides, about 5 minutes.
  13. Remove and immediately dip in the syrup mixture.
  14. Serve with rabri, if desired.
  15. Enjoy!
 

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