Jalebi baby.
If you’ve gone hard on a wedding dance floor, you know how critical a water break or bite of cake is for catching your breath and refueling between songs. But nothing will ever compare to the breaks I took from dancing at my best friend’s wedding to chow down on jalebi, the fried, crispy, syrupy South Asian treats. Whenever I felt my stamina crumbling under the motions of one Bollywood dance number after another, I dragged myself toward the event’s live jalebi stand.
for this recipe. They’re traditional to the dessert, and not only do they add a complex, nutty note to the sweetness, but they also guarantee your jalebi will remain crispy even after you soak them in syrup.or piping bag you have handy to squeeze out the hypnotic spirals—even a gallon plastic bag can work in a pinch. Just make sure the diameter of the nozzle or tip is ¼" wide. Any skinnier and the jalebi will come out too thin and potentially burn.
With these tips and my straightforward recipe, making this decorative delight will be easy as pie—possibly easier. In no more than an hour, you could be feasting on a platter of fresh, hot jalebi and serving up a wow-worthy dessert to guests—maybe even between songs on the dance floor.
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