dripping hot jalebis

One of my favorite things about studying abroad in Rajasthan last year was how everyone there ate tons of dessert, especially dripping hot, fresh jalebis. MMmmmm!! I’m generally not a fan of Indian desserts, but jalebis are an exception- they combine hot, squishy, crispy sweetness into one lickable package. When we were younger, Nikita and I used to pile jalebis on a plate and hide in random corners whenever we were forced to go to a puja- anticipating the golden-yellow yumminess made the puja worth sitting through.

This trip to Bombay, I was able to have homemade jalebis! Jalebis are best when fresh and hot (when they are cold, the mazaa, or fun, goes out of eating them). I took some pictures of how they are made…

First, the batter (flour, water, yogurt?) is poured into a bottle with a small snout. Oil is heated high, and then you squeeze the jalebi shape (which looks like a round pretzel) into the oil.

Then you watch them sizzle for a minute or two:

Then you take them out of the oil and put them on a paper towel to let the oil seep out:

Then you dip them in a saffron-infused sugar syrup and then drain them in a strainer:

Thennn you put them on a plate and watch as they dissappear!