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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