Saffron Orange Peel Jalebi Nest

By Benjamin Moore Eubank

Coiled strands of saffron-orange jalebi batter are deep-fried into a glossy amber nest, then soaked in cardamom syrup for a chewy, syrup-soaked bite. The tangled shape and translucent orange color echo the crumpled amber-lit look of a well-used takeout wrapper.

Yield: 6 servings · Prep: 15 min · Cook: 20 min · Total: 35 min

Ingredients

• 3/4 cup water
• 1 tablespoon chopped pistachios, for garnish
• 2 tablespoons cornstarch
• 1 pinch baking soda
• 1 cup all-purpose flour
• 1/4 cup plain yogurt
• 1/2 cup water
• 1 pinch saffron threads
• 1/2 teaspoon lemon juice
• 1 1/2 cups granulated sugar
• 2 cups ghee or neutral oil, for frying
• 1/4 teaspoon ground cardamom

Steps

1. In a bowl, whisk together the flour, cornstarch, yogurt, water, and baking soda until you have a smooth, slightly thick batter with no lumps; cover and let ferment at room temperature for 6 to 8 hours or overnight until slightly bubbly and tangy.
2. Meanwhile, make the syrup: combine sugar, water, and saffron in a saucepan, bring to a simmer, and cook for 5 to 7 minutes until slightly thickened into a one-string syrup.
3. Stir in the cardamom and lemon juice, then keep the syrup warm over very low heat.
4. Heat the ghee or oil in a wide, shallow pan to about 350°F (345°F).
5. Pour the fermented batter into a piping bag or squeeze bottle with a small round tip.
6. Squeeze the batter into the hot oil in continuous overlapping spiral coils, forming small nest-like rounds about 3 inches wide.
7. Fry each jalebi for 1 to 2 minutes per side until crisp and deep golden orange, then lift out with a slotted spoon and drain briefly.
8. Immediately submerge the hot jalebi in the warm syrup for 30 to 60 seconds so they soak up the liquid while staying crisp underneath.
9. Transfer to a plate, arranging the coils into a loose tangled nest shape, and scatter with chopped pistachios before serving warm.