Crispy leftover jalebis

What do you do with jalebi of yesterday that's turned soft and not so attractive anymore? The family turns up its collective nose at the soggy looking pieces.

So I had this brainwave: 
Break each jalebi a bit if very large. 
Heat the pieces gently on low flame for a while, in a thick bottomed pan. 
Keep turning them so both sides get nicely browned. Let it cool to room temperature. 
Turns absolutely crunchy and gets a fabulous glaze in the process. Just the way I like it!  

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