Sweets for Divali are comforting, delicious and most importantly, almost always homemade. In celebration of Divali and to continue our cookbook, we’ve included two homey favourites as the recipes this week. Though a little labour intensive, the reward is worth it.
Traditionally found in markets, Debe or the nagar, jalebi or zulbia is undeniably one of the sweetest treats around. We even like to think of it as the original funnel cake. It is chewy and fried and soaked in a syrup perfumed with lime juice or rose water. The sweet tooth in you is going to be very happy.
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
3⁄4 cup all-purpose flour
1⁄4 cup cassava flour
1 tablespoon chickpea powder 1⁄4 teaspoon cardamom
1⁄4 teaspoon baking powder
3 tablespoons yoghurt
Orange food colouring
1⁄2 cup water
Oil, for frying
1 cup water
1⁄2 cup sugar
1⁄4 teaspoon cardamom powder 1⁄4 teaspoon cinnamon
1⁄2 lime, juiced
1 In a large bowl, mix flours, baking powder and baking soda.
2 Mix in yoghurt and cardamom.
3 Add food colouring and water; mix until it becomes a pipeable consistency, not too thick or runny.
4 Cover with plastic wrap; allow 12 hours to ferment. Small bubbles will appear on surface of batter when fermentation has occurred.
5 Whisk batter adding water 1⁄2 tablespoon at a time, to ensure the right consistency.
6 In a small saucepan, bring sugar and water to a boil.
7 Add spices and lime juice; reduce heat to simmer to allow syrup to thicken.
8 Transfer jalebi batter to a squeeze bottle or plastic freezer bag with its tip cut as a nozzle.
9 In a large pan, heat oil on medium- low heat.
10 Squeeze batter into spirals, moving from the inside to the outside to make circles. Then, increase heat to medium- high.
11 Flip jalebi after 2 to 3 minutes and fry on the other side.
12 Once crisp and golden-brown on both sides, soak in syrup for 2 to 3 minutes.
13 Serve and enjoy!
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