Description
Fluffy soft funnel cake flavored like saffron jalebi! Makes four 6 inch funnel cakes
Ingredients
Scale
3/4 cup plus 1 tbsp milk
2 tbsp granulated sugar
1 fat pinch of saffron
1/2 tsp ground cardamom
1 egg (or 1/4 cup melted butter)
1/2 tsp rose water
orange food coloring (optional)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp lemon zest
oil for frying
powdered sugar
Instructions
- In a small saucepan, add milk, sugar, saffron and cardamom and bring to a simmer. Remove the saucepan from the heat and let it rest for a minimum of 30 minutes so that the saffron can bloom and really flavor the batter. After 30 minutes, whisk in the egg, rose water, and orange food coloring.
- In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Add the wet ingredients into the dry ingredients and whisk until smooth. Add a tablespoon or milk at a time to thin out the batter if needed. It should be easy to pour.
- Bring a 6-inch saucepan with 2-3 inches of oil to 375°F over medium heat. Take 1/3 cup of batter and slowly drizzle the batter into the hot oil in a circular motion and then drizzle batter in a zig zag pattern over the top to help hold it all together. Fry for 40-60 seconds and then use tongs to flip the funnel cake and fry the other size for another 40-60 seconds. Drain the funnel cake on a paper towel-lined plate for a minute before placing on a serving plate and dusting generously with powdered sugar. Repeat with the rest of the batter. Serve the funnel cakes while warm!
