The sug­ary treat

Jalebi with ap­ple and rose­wa­ter syrup

The Guardian - Feast - - Tamal Ray -

Prep Cook Makes 10 min 20 min 12

For the syrup

1 litre ap­ple juice 500g gran­u­lated or caster sugar

4 green car­damom pods 1 pinch saf­fron 1 tbsp rose­wa­ter

For the bat­ter 85g plain flour 2 tbsp gram flour ¼ tsp ground turmeric

⅛ tsp bi­car­bon­ate of soda 120ml Greek yo­ghurt

A few tbsp wa­ter 500ml-1 litre veg­etable oil (de­pend­ing on the size of your pan) Ap­ple juice is not part of the tra­di­tional recipe, but its sharp­ness works well with all the sugar. Any left­over syrup is fan­tas­tic driz­zled over ice-cream or added to a glass of pros­ecco.

Start by mak­ing the syrup: pour the juice and sugar into a saucepan and bring to a boil. Con­tinue to boil un­til the vol­ume has re­duced by half, then turn off the heat and add the car­damom, saf­fron and rose­wa­ter. Set aside to cool.

Make the bat­ter by stir­ring to­gether all the dry in­gre­di­ents and then the yo­ghurt to make a thick paste. Grad­u­ally add wa­ter a lit­tle at a time, un­til you have a thick but pi­peable con­sis­tency.

Heat the oil in a fry­ing pan on a medium heat (about 160C/325F if you use a kitchen ther­mome­ter). When the oil is the cor­rect tem­per­a­ture, a drop of bat­ter should float to the sur­face and start bub­bling al­most im­me­di­ately.

Trans­fer the bat­ter into a pip­ing bag, snip off the end and quickly pipe swirls of it into the oil. De­pend­ing on the size of your pan, you will be able to fit two or three swirls per batch. Don’t worry if your pip­ing skills are poor; the bat­ter has a habit of co­a­lesc­ing into an ap­pro­pri­ate-look­ing shape on its own.

Fry for 45 sec­onds on each side un­til the jalebi have taken on a slightly golden colour, then set aside on grease­proof pa­per to cool.

Once the syrup and jalebi have cooled to just-warm, dip the swirls of bat­ter into the syrup and leave to stand for a cou­ple of hours be­fore eat­ing.

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