Jalebi (Fermented Spiral Pastry in Syrup)

Fermented batter

• 200 g Plain flour
• 1 pinch Fine sea salt
• 150 g Whole milk yogurt
• 120 ml Water
• ½ tsp Bicarbonate of soda

Saffron cardamom syrup and frying

• 300 g Caster sugar
• 180 ml Water
• 1 pinch Dried saffron threads
• ½ tsp Ground cardamom
• 1 medium Lemon
• 700 ml Sunflower oil

1. In a mixing bowl, whisk together the plain flour and fine sea salt. Whisk in the whole milk yogurt and 120 ml water to make a smooth, thick batter that ribbons off the whisk. Cover and leave to ferment at room temperature until slightly bubbly and tangy.
2. Make the syrup: put the caster sugar and 180 ml water in a saucepan and bring to a gentle simmer, stirring just until the sugar dissolves. Add the dried saffron threads and ground cardamom, then squeeze in about 1 tbsp lemon juice (from the lemon) and simmer 6 to 8 minutes until slightly thickened and glossy. Keep the syrup warm on the lowest heat so it stays fluid.
3. Heat the sunflower oil in a deep, wide pot to 170°C (340°F). Stir the bicarbonate of soda into the fermented batter; it should loosen slightly and look aerated. Spoon the batter into a piping bag and snip a small opening.
4. Pipe the batter into the hot oil in tight spirals, starting in the centre and circling outwards, making 2 to 3 jalebi at a time. Fry 2 to 3 minutes, turning once, until deep golden and crisp. Lift out and let excess oil drip back into the pot for a few seconds.
5. Immediately drop the hot jalebi into the warm syrup and soak 30 to 60 seconds, turning once, until glossy and slightly heavier. Lift out, let the excess syrup drip off, and repeat with the remaining batter. Serve warm for the best crunch and syrupy centre.

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