Fafda Jalebi

Ingredients

• 2 cups besan (gram flour), plus extra for dusting
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp turmeric powder
• 1/4 tsp baking soda
• 3 tbsp oil, plus extra for frying
• 1/2 cup water, or as needed
• Salt to taste
• 1 cup all-purpose flour, for the jalebi
• 1/2 cup plain yogurt
• 1/4 tsp baking powder
• 1 cup sugar
• 1/2 cup water, for the syrup
• Pinch of saffron
• 1/4 tsp ground cardamom

Before you cook

• Mix the besan, ajwain, turmeric, baking soda, 3 tbsp oil, and salt in a bowl.
• Add the water gradually and knead into a firm, smooth dough.
• Cover the dough and let it rest for 15 minutes.
• Whisk the all-purpose flour, yogurt, and baking powder with enough water to make a smooth, pourable jalebi batter; let it rest for 15 minutes.

Steps

1. Combine the sugar, 1/2 cup water, saffron, and cardamom in a saucepan.
2. Bring to a simmer and cook for 5 minutes until slightly syrupy, then keep warm.
3. Heat oil for deep-frying to 350°F (175°C) in a wide pan.
4. Divide the fafda dough into small portions and roll each into a thin log on an oiled surface.
5. Stretch and flatten each log into a thin, flat strip.
6. Slide the strips into the hot oil and fry for 4 minutes per side until pale golden and crisp.
7. Drain the fafda on paper towels and cut into shorter lengths.
8. Pour the jalebi batter into a piping bag or squeeze bottle.
9. Pipe the batter into the hot oil in tight spirals.
10. Fry the spirals for 2 minutes per side until golden and crisp.
11. Lift the jalebi straight into the warm syrup and let them soak for 1 minute.
12. Lift out the syrup-soaked jalebi and serve them warm alongside the fafda.