Kerala-Style Jalebi (Urad Dal Jalebi)

Ingredients

• Urad dal - 1 cup
• Sugar - 2 cup
• Raw rice (pachari) - 1 tsp
• Water (for sugar syrup) - 1 1/4 cup
• Water (for grinding) - 1/2 cup
• Rose water - 1 tbsp
• Yellow food color - 1/4 tsp
• Oil for frying

Instructions

1. 1Soak the urad dal in water for 1 hour, then drain it well before you grind.
2. 2Place the soaked dal and the raw rice in a blender with 1/2 cup of water and grind to a smooth, dropping-consistency batter; stop when the mixture falls slowly from the blade, and do not let the batter ferment.
3. 3Stir the yellow food color into the batter until evenly combined, then transfer the batter into a ketchup or squeeze bottle for easy piping.
4. 4Make the sugar syrup by combining the 2 cups of sugar and 1 1/4 cup of water in a saucepan and bringing it to a boil; once it starts to boil, add the rose water and a pinch of food color, then reduce the flame to low so the syrup stays warm but does not thicken to a thread-like consistency.
5. 5Heat a generous amount of oil in a wide, heavy pan over medium flame until it is hot and shimmering.
6. 6Hold the squeeze bottle over the hot oil and, working a few at a time, squeeze the batter into round, coiled circles directly into the oil; keep your wrist steady so the coils look even.
7. 7Fry the jalebis on both sides for 1 minute, watching for a deep golden color and a slightly crisp edge.
8. 8Immediately transfer the fried jalebis into the warm sugar syrup and let them soak for 2-3 minutes so they absorb the syrup but still retain some crispness.
9. 9Lift the soaked jalebis onto a plate and let excess syrup drip off for a minute before serving.
10. 10Serve the jalebis warm or at room temperature for the best texture and flavor.