Jumbo jalebi with fennel Yogurt pudding, green cardamom syrup and mint leaves
All purpose flour, 1 cup
oil for deep-frying
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
Green Cardamom Syrup
2 cups sugar
2 cups water
Pinch of saffron
6 whole pieces green cardamom
Method: Combine ingredients in a small pot and cook on medium/low heat for 30 minutes. Strain out cardamom and cool.
1-1/2 to 2 cups strained local yogurt
2 tbsp milk, warmed
1/4-1/2 cups sugar (or as per taste)
pinch of nutmeg
pinch of cardamom powder (or as per taste)
Method: Mix ingredients in a large bowl. Chill.
Now arrange all of them on top of jelebi like pizza and serve to celebrate.
(Courtesy: Executive Chef Prem K Pogakula, The Imperial New Delhi)