Junglee Jalebi Toffee

Also known as Manila tamarind, it is used to treat toothaches and gum ailments.

Ingredients
3 junglee jalebi pods
50 g riceflour, plus extra for dusting
25 g wheat flour
90 ml cold water
100 g sugar
ghee, for deep-frying 
1/2 tsp kalonji (onion seeds)
15 satay sticks

Method
Take junglee jalebi pods and remove skin and seeds and keep aside (they will look like pops).
To make the batter, whisk together the rice flour and wheat flour, then add the water and mix until smooth.
Stir in 1 tsp of melted ghee and kalonji.
Fill a deep-fryer with one-third full of ghee, and heat.
Toss the pops in the extra rice flour to lightly coat.
Using a bamboo skewer, dip each pop in the batter.
Cook in hot ghee, in batches, until golden and crisp.
Drain on paper towel.
Place the sugar in a large, heavy-bottom frying pan over medium heat and cook, shaking the pan occasionally, until caramel forms.
Remove from the heat, then working quickly and one at a time, add the fried junglee pops to the caramel and turn to coat.
Drop into a large bowl of iced water to "set" the caramel.
Drain immediately, then put one by one on satay sticks and serve.