SAFFRON HONEY JALEBI
MAKES ABOUT 40
Jalebi is a popular sweet across Asia, Jalebi is a popular sweet across Asia,
India and parts of Africa and the Middle India and parts of Africa and the Middle
East. It’s made by deep-frying a flour East. It’s made by deep-frying a flour
batter into pretzel-like shapes, which are batter into pretzel-like shapes, which are
then soaked in sugar syrup. Begin this then soaked in sugar syrup. Begin this
recipe 1 day ahead.recipe 1 day ahead.
2 cups (300g) plain flour2 cups (300g) plain flour
(^11) // 33 cup (50g) chickpea flour (besan) cup (50g) chickpea flour (besan)
1 tsp finely grated turmeric1 tsp finely grated turmeric
1 tsp baking powder1 tsp baking powder
1 cup (250ml) apple juice1 cup (250ml) apple juice
Pinch of saffron threadsPinch of saffron threads
(^11) // 22 cup (180g) honey cup (180g) honey
1 tsp whole cloves1 tsp whole cloves
1 tbs cardamom pods1 tbs cardamom pods
Juice of Juice of^11 // 22 a lemon a lemon
Sunflower oil, to deep-frySunflower oil, to deep-fry
Bee pollen (optional – from health Bee pollen (optional – from health
food shops), to servefood shops), to serve
To make the batter, combine the flours, To make the batter, combine the flours,
turmeric and baking powder in a bowl. turmeric and baking powder in a bowl.
Stir in apple juice and 1 cup (250ml) water. Stir in apple juice and 1 cup (250ml) water.
Cover with plastic wrap and set aside at Cover with plastic wrap and set aside at
room temperature overnight to rest.room temperature overnight to rest.
The next day, transfer the batter to a The next day, transfer the batter to a
squeeze bottle with a 5mm nozzle (you can squeeze bottle with a 5mm nozzle (you can
use a clean, empty sauce bottle).use a clean, empty sauce bottle).
To make the syrup, place saffron and To make the syrup, place saffron and
(^11) // 44 cup (60ml) boiling water in a pan and set cup (60ml) boiling water in a pan and set
aside for 10 minutes to infuse. Add honey, aside for 10 minutes to infuse. Add honey,
cloves and cardamom. Place over medium cloves and cardamom. Place over medium
heat and cook, stirring occasionally, for heat and cook, stirring occasionally, for
6 minutes or until reduced by half. Stir in 6 minutes or until reduced by half. Stir in
lemon juice and set aside.lemon juice and set aside.
Line a baking tray with baking paper. Line a baking tray with baking paper.
Half-fill a large saucepan or wok with oil Half-fill a large saucepan or wok with oil
and heat to 180°C (a cube of bread will and heat to 180°C (a cube of bread will
turn golden in 45 seconds when hot turn golden in 45 seconds when hot
enough). In 3 batches, squeeze batter enough). In 3 batches, squeeze batter
into oil in long spirals, working from the into oil in long spirals, working from the
inside out. Cook, turning halfway, for inside out. Cook, turning halfway, for
2-3 minutes or until golden. Remove 2-3 minutes or until golden. Remove
with a slotted spoon, dip in syrup for with a slotted spoon, dip in syrup for
30 seconds, then remove and place 30 seconds, then remove and place
on prepared tray. on prepared tray.
Sprinkle the jalebi with bee pollen, if Sprinkle the jalebi with bee pollen, if
using, and serve with remaining syrup.using, and serve with remaining syrup.
WICKED.WICKED.