Jalebi

Prep time: 15 mins (plus 2 hrs fermenting) Cook time: 20 mins Total time: 2 hrs 35 mins Servings: 15 spirals Country of origin: Afghanistan Description: Jalebi features deep-fried crispy batter spirals soaked in a hot saffron, rosewater, and cardamom sugar syrup. Presentation: Stacked high on a platter while warm and glossy, served alongside hot tea. Ingredients: 1 cup all-purpose flour 2 tbsp cornstarch 3/4 cup plain yogurt 1/2 tsp baking powder 1 pinch yellow food coloring Oil for deep frying 1 cup granulated sugar 1/2 cup water 1/2 tsp ground cardamom 1 tbsp rosewater 1 pinch saffron threads Step-by-step directions: Whisk flour, cornstarch, yogurt, baking powder, food coloring, and enough water to make a smooth pourable batter; let rest 2 hours to ferment. Boil sugar, water, ground cardamom, rosewater, and saffron in a saucepan for 6 minutes until sticky. Transfer batter into a squeeze bottle with a small round tip. Pipe concentric spirals directly into hot oil at 350°F (175°C) and fry until golden and crisp on both sides. Remove spirals with a slotted spoon and soak in warm sugar syrup for 30 seconds. Drain excess syrup on a wire rack and serve warm. Optional variations: Sprinkle with crushed pistachios before syrup sets. Cooking tips: Ensure syrup is warm (not boiling or cold) so jalebis absorb syrup without becoming soft. Nutrition facts:

• Calories: 140 kcal

• Fat: 4g

• Carbohydrates: 26g

• Protein: 2g