SAFFRON HONEY JALEBI

Jalebi is a popular sweet across Asia, India and parts of Africa and the Middle East. It’s made by deep-frying a flour batter into pretzel-like shapes, which are then soaked in sugar syrup. Why not give it a try today?

INGREDIENTS

• 2 cups (300g) plain flour
• 1/3 cup (50g) chickpea flour (besan)
• 1 tsp finely grated turmeric
• 1 tsp baking powder
• 1 cup (250ml) apple juice
• Pinch of saffron threads
• 1/2 cup (180g) honey
• 1 tsp whole cloves
• 1 tbs cardamom pods
• Juice of 1/2 a lemon
• Sunflower oil, to deep-fry
• Bee pollen (optional – from health food shops), to serve

• METHOD

  • 1
    To make the batter, combine the flours, turmeric and baking powder in a bowl. Stir in apple juice and 1 cup (250ml) water. Cover with plastic wrap and set aside at room temperature overnight to rest.
  • 2
    The next day, transfer the batter to a squeeze bottle with a 5mm nozzle (you can use a clean, empty sauce bottle).
  • 3
    To make the syrup, place saffron and 1/4 cup (60ml) boiling water in a pan and set aside for 10 minutes to infuse. Add honey, cloves and cardamom. Place over medium heat and cook, stirring occasionally, for 6 minutes or until reduced by half. Stir in lemon juice and set aside.
  • 4
    Line a baking tray with baking paper. Half-fill a large saucepan or wok with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when hot enough). In 3 batches, squeeze batter into oil in long spirals, working from the inside out. Cook, turning halfway, for 2-3 minutes or until golden. Remove with a slotted spoon, dip in syrup for 30 seconds, then remove and place on prepared tray.
  • 5
    Sprinkle the jalebi with bee pollen, if using, and serve with remaining syrup.