This simple Indian donut comes together quickly. Traditionally fermented for hours, try using yogurt to give it the same tang without the wait!
Serves: 12Prep: 30 minutesCook: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1 cup flour
- 2 tablespoons cornstarch
- 1⁄2 teaspoon turmeric
- 1⁄2 cup plain yogurt
- 1 1⁄4 cups water, divided
- 1⁄2 teaspoon baking soda
- 2 teaspoons lemon juice, divided
- 1 cup sugar
- 1 pinch saffron
- 1⁄4 teaspoon ground cardamom
- 2 cups vegetable oil
- 2 tablespoons ghee
- In a medium mixing bowl, whisk together flour, cornstarch and turmeric. Whisk in yogurt and ¾ cup of water. Whisk until very smooth. Let stand while you prepare the syrup.
- In a medium saucepan, stir together the sugar and ½ cup of water. Bring to boil and cook 6-8 minutes, or until the syrup reaches single string stage, 230°F. Remove from heat and stir in 1 teaspoon lemon juice, saffron and cardamom.
- In a medium pot, heat oil and ghee over medium heat until a drop of batter comes up to the top of the oil immediately without browning.
- Spoon the batter into a plastic zip bag. Cut a small hole in one corner and squeeze to drizzle 3”- 4” spirals of batter into the hot oil. Cook about 5 minutes, turning once, until golden brown.
- With a slotted spoon, lift jalebi from oil and drop into hot syrup. Let soak for 3 minutes before using tongs to move. If the syrup begins to crystalize, add a tablespoon of boiling water and heat over medium heat until crystals dissolve.