The sweet spot
Indian sweets are the Marmite of the pudding world: either you can’t stand their intense sweetness or you would happily sit chomping them all afternoon. Jalebi were my favourite as a child – golden, almost iridescent swirls of crisp batter soaked in a spiced sugar syrup. Traditionally, the batter is left overnight to ferment, giving it a sour tang. I’ve taken a shortcut and used yoghurt.