9. GANNE KE RAS KI JALEBI

Ingredients

(for Ganne Ke Ras Ki Jalebi)

1 l water

20 ml lime juice

500 ml sugarcane juice

300 gm jaggery

4 gm cardamom powder

200 gm refined flour (maida)

250 gm khoya

3 gm baking powder

1 kg ghee

(for Bajre Aur Gur Ki Kheer)

100 gm whole pearl millet, soaked overnight

300 gm milk

200 gm water

200 gm jaggery

Almond and cardamom to garnish

Method

(for Ganne Ke Ras Ki Jalebi)

Boil jaggery in 700 millilitres of water on medium heat. Once the syrup comes to a boil, simmer for five minutes and add lemon juice, cardamom powder, sugarcane juice. Bring to boil and turn off the flame. Separately, mix flour, khoya, and baking powder in a bowl, ensuring no lumps.

Leave aside to ferment for 15 minutes. Meanwhile, preheat ghee in a pan. Using a cloth piping bag, create concentric spirals of the batter directly onto the medium-hot ghee. Fry in medium heat till the batter crisps and turns golden-brown. Once fried, drain the excess oil and immediately dunk in the warm syrup. Drain and serve hot.

(for Bajre Aur Gur Ki Kheer)

Coarse grind and de-husk soaked whole pearl millet. Pressure cook or boil the grains till they’re half-cooked. Next, add milk and cook till it thickens and the millets soften. Add jaggery, and garnish with cardamom and almond. Serve hot or cold, as per preference. claridges.com