Hot Jalebi

Good jalebi cannot be made in advance — it has to be fried when you’re ready to eat it, and that’s exactly how we make ours. The fermented batter is hand-piped into hot ghee in perfect spirals, fried until deeply golden and crisp, then dunked straight into warm sugar syrup infused with a hint of saffron.

The fermentation is what gives our jalebi its distinct tang beneath the sweetness, and the fresh-fried, fresh-dipped process is what keeps every spiral crunchy on the outside and syrup-soaked within, never soggy.

Eat it hot, ideally within the hour, the way it’s meant to be enjoyed at any respectable Old Delhi sweet shop.