Jelabi (جلبی) — Afghan Crispy Fried Funnel Cake in Rose Syrup

• 250 gAll-purpose flour
• 30 gCornstarch (Helps create a lighter, crisper shell.)
• 5 tspBaking powder (Use 1 tsp.)
• 2 tspFine salt (Use 1/4 tsp.)
• 120 gPlain yogurt (Full-fat preferred for flavor and browning.)
• 180 mlWater (Adjust by 15–30 ml if needed for a thick ribboning batter.)
• 12 gGranulated sugar (Use 1 tbsp.)
• 1 tspGround cardamom (Use 1/2 tsp.)
• 5 mlRose water (Use 1 tsp.)
• 900 mlNeutral frying oil (sunflower or canola) (Use a deep, heavy pot for safer frying.)
• 15 mlFresh lemon juice (Use 1 tbsp to prevent crystallization.)
• 2 tspCrushed saffron threads, bloomed in hot water (Bloom 1/8 tsp saffron in 2 tsp hot water for color and aroma.)
• 30 gChopped pistachios (Optional but traditional for garnish.)

Instructions

1. 1

   Make the rose syrup first so it has time to cool and slightly thicken. In a small saucepan, combine 300 g sugar and 240 ml water and bring to a boil over medium heat, stirring for 30 seconds to dissolve the sugar.

2. 2

   Reduce heat to a steady simmer and cook for 6–8 minutes until the syrup reaches a light thread consistency, about 103–105°C if you have a thermometer. Stir in 15 ml lemon juice, then turn off the heat and add 15 ml rose water plus the bloomed saffron water; cool to room temperature.

3. 3

   Prepare the batter by whisking 250 g flour, 30 g cornstarch, 1 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cardamom in a mixing bowl. Add 120 g yogurt, 180 ml water, 12 g sugar, and 5 ml rose water, then whisk until smooth and lump-free.

4. 4

   Rest the batter for 10 minutes to hydrate the flour and improve the final crispness. The batter should fall in thick ribbons; if it is too thick to pipe, whisk in 15 ml water and test again.

5. 5

   Set up for frying by placing a wire rack over a tray and keeping the cooled syrup in a wide bowl for easy dipping. Pour 900 ml oil into a deep pot and heat to 175°C; maintain this temperature to avoid soggy or overly dark jelabi.

6. 6

   Transfer batter to a squeeze bottle or a piping bag fitted with a 5–7 mm round opening. Pipe spirals (about 10–12 cm wide) directly into the hot oil, starting in the center and circling outward, then cross-hatching lightly to hold the shape.

7. 7

   Fry each jelabi for 2–3 minutes total, flipping once, until deep golden and crisp. Remove with a slotted spoon and drain on the rack for 30 seconds so excess oil does not dilute the syrup.

8. 8

   Dip the hot jelabi into the cooled rose syrup for 20–30 seconds, turning once to coat evenly. Lift out and return to the rack for 1 minute to set the glaze and keep the surface crisp.

9. 9

   Repeat frying and dipping with the remaining batter, keeping the oil near 175°C between batches. Garnish with 30 g chopped pistachios and serve within 2 hours for the best crunch and aroma.