Jalebi with apple and rosewater syrup
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Loading... - Mary Campbell
- 18 Apr 2021
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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.
Prep 10 min
Cook 20 min
Makes 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
â…› tsp bicarbonate of soda
120ml Greek yoghurt
A few tbsp water
500ml-1 litre vegetable oil (depending on the size of your pan)
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.
