Jalebi with Shrikhand

Step 1

In a bowl, mix 1 cup flour, 2 tbsp yogurt, and 0.25 tsp baking soda with enough water (about 0.5 cup) to make a thick, smooth batter. Let it rest for 20 minutes.

Step 2

Meanwhile, make the syrup: in a saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil, then simmer until slightly sticky, about 5 minutes. Stir in 0.25 tsp saffron threads and keep warm.

Step 3

For the shrikhand, hang 2 cups yogurt in a cheesecloth for 15 minutes to drain excess water. Then mix in 2 tbsp sugar and a pinch of saffron (from the syrup) until smooth and creamy.

Step 4

Heat 2 cups oil in a deep pan over medium heat. Pour the batter into a squeeze bottle or piping bag with a small hole. Pipe spirals directly into the hot oil, frying until golden and crisp, about 1-2 minutes per side.

Step 5

Remove the jalebi with a slotted spoon and immediately dip into the warm saffron syrup for 10 seconds. Place on a plate.

Step 6

Serve the jalebi warm with a generous dollop of shrikhand on the side. Garnish with 2 tbsp chopped pistachios.

Step 7

Enjoy immediately for the best texture contrast of crispy jalebi and creamy shrikhand.