Jalebi waffles

Indian 30 Mins Prep · 20 Mins Cook

1. Start by making the syrup. Place the sugar and water in a saucepan over a high heat and simmer until the syrup reaches thread stage or 118°C on a sugar thermometer. Stir in the orange blossom water and cream of tartar. Keep warm and set aside.
2. To make the batter, mix the flour, corn flour, tartaric acid, ground cardamom and salt in a large mixing bowl. Mix the yoghurt and water and pour it into a mixing bowl. Whisk until the batter is smooth.
3. Melt the ghee and add to the batter.
4. Divide the batter between four bowls and colour each batter a different colour using the food colouring.
5. Preheat the oil to 160°C in a large pan. Dip the bottom of the waffle iron into the hot oil for 30 seconds to preheat it.
6. Carefully dip the hot iron into the batter, taking care not to let the batter reach over the edges of the waffle iron. Return the batter-coated iron to the hot oil and hold it in the oil for 10-15 seconds, moving it up and down so the oil reaches into the grooves. Set the iron onto the bottom of the pot or deep fryer and allow the waffle to fry until the waffles are crispy – approx. 2 minutes. Alternatively, if you don’t have a waffle iron, place the batter in a squeeze bottle or disposable piping bag and pipe the batter into the hot oil in spirals.
7. Using a chopstick, carefully slip the waffle off the iron, then remove from the oil and drain on paper towels. Repeat until all the batter has been used.
8. Once all the jalebi waffles have been fried, bring the syrup to a gentle simmer. Carefully drizzle the waffles with the hot syrup.
9. Serve immediately.

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