This Christmas, bring home the boozy twist to your desserts with 'whisky jalebis'

'Tis the time for a grand celebration with some booze and desserts. 'Whisky jalebis' can be the perfect addition to your dinner table.

Curated by Pushpanjali Banerji of premium alcobev company Kyndal Group, these whisky-soaked jalebis will get the jolly Christmas vibes flowing.

Ingredients:
Flour: 3 cups
Yoghurt: 2 cups
Ghee: ½ cup

Granulated sugar: 3 cups
Saffron: 5 strands
Powdered green cardamom: ½ cup
Corn flour: ½ cup
Baking soda: 1 ½ pinch
Sunflower/vegetable oil: 3 cups
Water: 3 cups
Rose essence: 4 drops
Edible food colour orange or yellow: ½ tsp
Cutty Sark Blended Scotch Whisky: 4 tbsp

Method:
- In a large bowl, mix flour, corn flour, and baking soda
- Add the ghee and food colour to the mixture before adding the curd and water
- Mix well till you have a thick consistency and let it rest overnight
- Heat water in a separate medium-sized pan for the syrup. Add the sugar and stir until the sugar dissolves entirely
- Simmer the concoction till it turns sticky
- Add the saffron, cardamom, and rose essence and stir well
- Once you take it off the heat, add the whisky and stir for a minute
- Heat the oil in a large pan on medium flame
- Fill the batter you had prepared in a muslin cloth and pierce a small hole in it
- Squeeze the cloth gently over the pan making concentric circles
- Fry till the jalebis turn crisp and golden
- Once you are done making jalebis, soak them in the blended scotch whisky sugar syrup for approximately 3 minutes
- Make sure that the syrup is just about warm
- Once the jalebis look bloated, remove from the syrup and place on a plate lined with foil or butter paper