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Discover · dessert + lemon + hindu

2 recipes

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Jalebi

Jalebi

A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the fridge), the slight tang from the yoghurt and the bubbles from the fermentation give the characteristic crisp-shattering bite. A 1-thread sugar syrup is scented with saffron, cardamom and a squeeze of lemon. The batter goes into a piping bag (or squeezy bottle); piped into hot oil in spirals from the centre outwards; fried for 30-40 seconds per side; lifted out and dropped straight into warm syrup for 30 seconds; lifted again. Eaten immediately while still hot and crisp.

Desserts 12 hours 40 minutes Serves6
Rasmalai

Rasmalai

Whole milk boils, then curdles with lemon juice; the curds drain to chhana (fresh paneer). The chhana kneads for 8-10 minutes until smooth and lump-free, this is what gives the dumpling its sponge. Small flattened discs poach gently in sugar syrup; they double in size. A separate pan reduces a second batch of milk by half with cardamom, saffron, almonds and sugar to a rich rabri. The squeezed dumplings float in the cool rabri to absorb the spiced milk overnight.

Desserts 2 hours 15 minutes Serves6