The sweet spot

The Guardian - Feast - - Tamal Ray - Ta­mal Ray

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.

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