A couple of days ago in lieu of Bakri Eid, I decided to try my hand at making Jilebis, a very delicate and syrupy Indian dessert best eaten hot.  That is, if you’re lucky to be around someone making it fresh – which is pretty rare these days.  So I did make them, and the jilebis came out perfect – like my grandmother made, if I may add.  They were tender crisp and ‘glassy’ from being drenched in a perfect syrup.  Luckily the syrup did not crystalize or it would have resulted in a dull opaque looking Jilebi.
I was ecstatic when I took the first bite.  Perfect crunch was followed by the oozing of the unctuous sugary liquid.  I felt so proud and immediately snapped a couple of shots of my masterpiece and texted them to my family in Zimbabwe.  I basked in the glory of the numerous ‘Oohs’ and ‘Aaahs’ I received from them.  So with great comfort I share this recipe with you.