Jalebi with Fennel Yogurt Pudding


For Jumbo Jalebi:

1/2 Cup Yogurt

Oil for deep-frying

1 Cup All purpose Flour

For Green Cardamom Syrup:

2 Cups Water

2 Cups Sugar

6 whole pieces green cardamom

A pinch of Saffron

For Yogurt Pudding:

1/2 Cup Sugar

2 Tbsp Milk (warm)

1-2 Cups Yogurt (strained)

A pinch of Cardamom Powder

A pinch of Nutmeg


Prepare Jumbo Jalebi:

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth, pancake batter-like consistency.

Cover and keep in a warm place to ferment for 24 hours.

Before cooking the next day, whip the batter again for a few minutes.

Heat sufficient oil in a pot on medium heat to 325 degrees. Pour some batter into a pastry bag with a small straight tip.

Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, until they are evenly golden and crisp.

Drain and soak in cardamom sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot. Make as big as possible

Prepare Green Cardamom Syrup:

Combine ingredients in a small pot and cook on medium/low heat for 30 minutes. Strain out cardamom and cool.

Prepare Yogurt Pudding:

Mix ingredients in a large bowl. Let it chill.

Now arrange all of them on top of the Jumbo Jalebi like a pizza and serve to celebrate.