15-Minute Crispy Jalebi Swirls

Ingredients

• ¾ cup all-purpose flour
• 1.5 cups vegetable oil for frying, divided
• 1 cup sugar
• ¾ cup water
• 1 whole orange, zested + juiced
• 6 threads saffron threads

Instructions

1. 1

   Combine sugar, water, orange juice, saffron, and zest in a saucepan. Bring to a simmer over medium heat, stirring once, until syrup thickens slightly, ~3 minutes. Remove and let cool slightly.

2. 2

   Whisk flour with 0.25 cup water and a pinch of salt until you have a smooth, pourable batter with the consistency of pancake batter.

3. 3

   Heat 1.5 cups oil in a deep skillet over medium-high until a drop of batter sizzles immediately and rises, ~350°F (about 2 minutes).

4. 4

   Transfer batter to a piping bag fitted with a small round tip. Carefully pipe 2–3 spiral swirls directly into the oil, one at a time.

5. 5

   Fry swirls for 60–90 seconds until golden and crispy, then flip and cook another 60 seconds. Remove with a slotted spoon to a paper towel.

6. 6

   Immediately dunk the warm jalebi into the cooled syrup, coating all sides. Lift out with a fork and place on a serving plate. Serve warm or at room temperature.

Tools you’ll need

• medium saucepan
• deep skillet or wok
• piping bag with small round tip
• slotted spoon
• whisk
• fork
• paper towels
• candy or deep-fry thermometer (optional but recommended)

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