The effect of time on jalebis is telling. The best jalebi is the one that is still warm crunchy and yet dripping with sweetness.
With jalebis, when left to their own devices, the crunch trends to soggy and a while later sweetness ferments to sourness, completely turning you of the treat.
I discovered this just-in-time jalebi walla not so far away from a regular haunt.
Traveling on the Harbor line to Crawford Market, I alight at Masjid station and am immediately in the midst of an avenue of street food vendors as I get off the railway over bridge.
A little ahead is the jalebi shop that produces these warm and indolently crispy treats!
Jalebi needs a batter of just the right viscosity. Squeezed out into smoking hot oil, the interconnected jalebis sputter excitedly till they've been turned off an inspected to see if they're done. Once of the oil, they're dunked into a large cauldron of thick sugar syrup to absorb sweetness to balance the deep fried crunchiness. Voila! The jalebi is ready!
