Jalebi

Instructions

1. Step 1

   Put 125 g all-purpose flour, 10 g cornstarch, 2 g instant yeast and a pinch of ground turmeric in a bowl, add 60 g plain unsweetened yogurt and 10 g melted ghee, then gradually pour in 100 g water while whisking. Whisking vigorously for a few minutes develops some stretch in the batter, so the strands don't break as you pipe them. The batter is ready when it is smooth, about as thick as drinkable yogurt, and falls in a continuous stream when you lift the whisk.

   Mark step 1 as done

2. Step 2

   Cover the bowl tightly and leave the batter in a warm spot for about an hour so the yeast can work. Fermentation creates the signature mild tang and the tiny bubbles that make the shells crisp and hollow. The batter is ready when the surface is dotted with bubbles, it has grown a little in volume, and it smells pleasantly sour.

   Suggested time: about 60 minutes.

   Mark step 2 as done

3. Step 3

   While the batter rests, boil 250 g granulated sugar with 150 g water over medium heat for about six minutes, then add 1 g ground cardamom, 5 g lemon juice and 5 g rose water. The syrup needs to be thicker than a typical soaking syrup so it clings to the shell without making the jalebi soft. The syrup is ready when a drop pressed between two fingers pulls into a single thin thread as you part them.

   Suggested time: about 6 minutes. Medium heat.

   Mark step 3 as done

4. Step 4

   Stir the batter gently to knock out large bubbles, pour it into a piping bag, and snip the tip to make a small hole about three to four millimeters wide. A small hole gives thin, even strands that fry crisp quickly and soak up the syrup all the way through. The bag is ready when a gentle test squeeze produces one continuous, unbroken strand.

   Mark step 4 as done

5. Step 5

   Heat the oil for frying (to taste) to about 175°C, pipe the batter straight into the pan in spirals from the outside in, and fry for about a minute per side. Hot enough oil makes the jalebi puff and firm up instantly, keeping the spirals crisp and well defined. They're ready when both sides are golden and crisp and they clatter when you tap them with chopsticks.

   Medium heat.

   Mark step 5 as done

6. Step 6

   Lift the jalebi out, let the oil drip off for a few seconds, and immediately dip them in the warm syrup for about a minute, turning once so they soak evenly. Dipping them while they're hot lets the syrup flow into the hollow tubes inside the strands. They're ready when they look glossy and plump and drip syrup when lifted, while the shell stays firm rather than limp.

   Suggested time: about 1 minutes.

   Mark step 6 as done

7. Step 7

   Transfer the jalebi to a plate, let the excess syrup drain off, and serve right away while warm, with yogurt or hot milk as is often done in India. Jalebi lose their crunch as they sit, so fry only as many as you'll eat. A good jalebi shatters when you bite into it and releases sweet, fragrant syrup.

   Mark step 7 as done