Jalebi

Pretzel-shaped batter spirals deep-fried to a crisp, then dunked in saffron syrup for a sticky, sugary sweet.

Ingredients

• 400g paneer cubes
• 1 cup naan bread
• 2 tbsp curry leaves
• a pinch of red chili powder
• 3 tbsp neutral vegetable oil
• 2 potatoes, chopped
• a handful of fresh cilantro, chopped
• a drizzle of roasted cashews
• 400ml chicken stock
• 2 tsp ground coriander
• 2 yellow onions, chopped
• a generous spoonful of heavy cream

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with ghee.

2. 2

   In a large bowl, whisk together the roti and garam masala until evenly combined.

3. 3

   In a separate bowl, blend the heavy cream with the coconut milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of plain yogurt.

8. 8

   Slice or portion into servings and serve.

💡 Tips