Makes about 24
125g plain flour
2 tbsp gram flour
¼ tsp baking powder
1/8 tsp ground turmeric
125ml natural yogurt
800ml cold water
450g caster sugar
1.5 tsp rosewater or 6 drops rose extract
3 tbsp pistachios, roughly chopped
In a medium bowl, whisk together the plain flour, gram flour, baking powder and saffron. Add the yogurt and 150ml water and use a wooden spoon to beat together until smooth. Leave in the fridge overnight.
The next day, add the jalebi mixture to the bowl of a stand mixer. Beat it on medium for 10 minutes to develop the gluten in the dough. Whilst you beat the dough, start on your sugar syrup. Add 650ml water, sugar and rose extract to a deep, wide saucepan. Bring to a boil and then reduce to a steady simmer until sugar has completely dissolved and has thickened to a syrup consistency – about 10 -15 mins. Remove from the heat and set aside.
Heat the ghee in a wide pan with low sides, until around 170c in temperature. Pour the batter into a squeezy bottle and then squeeze spirals of batter into the hot oil to create coils.
Cook for 1-2 minutes on each side so that they turn golden and are slightly crisp. Scoop them out of the ghee, allowing any excess oil to drip off, then drop them into the sugar syrup for about 30 seconds so they are fully submerged. Lift out and lay on a wire rack.
Once all done, sprinkle with pistachios and serve while still warm.