Imagine a crispy old-fashioned donut soaked in syrup and you'll have an inkling of what a jalebi tastes like. I have had these uber-sweet, deep fried treats before, but a friend in Delhi insisted she knew where the best ones were. She took me to the Jalebiwala in Chandni Chowk on Dariba Corner. "These are made in pure ghee," she assured me.
We watched as the jalebi wallah masterfully squeezed a pastry bag and formed whorls of batter in the hot oil. He tended them until they were perfectly orange, and perfectly crisp. With a deft hand, he lifted piles of the spiraled sweets out of the oil and placed them in a syrupy bath. Finally ready, he served them to us on a tiny paper plates.
I crunched down on the warm jalebi. It was the best jalebi I've had—so far.
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