Deceptive sweetness shines on a glossy jalebi coil, its ridges holding syrup like a small reservoir; beside it, a gulab jamun yields at the touch, saturated beneath its fried skin. The sweetness is not merely on the surface. It has moved inward.The real force is architecture, not portion size: frying creates a network of pores and channels, then capillary action draws syrup through that network. D...More