Recipe by C. Taylor
I'm putting this recipe here for safe keeping. Another fantastic sounding recipe from the book "Mangoes & Curry Leaves". I can't wait to try these. Please note that prep time doesn't include the 6 to 8 hour rest time.
- 1 cup flour
- 1 cup plain yogurt (full or reduced fat)
- 1⁄4 cup water (up to)
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- oil (for deep frying) or ghee (for deep frying)
- 3⁄4 cup sugar
- 3⁄4 cup water
Directions See How It's Made
- In a bowl mix the flour and yogurt together. Add a little water at a time making a thick, smooth, heavy batter, but you don't want it runny.
- Set it aside, covered, for 6 to 8 hours. This can be done up to 24 hours in advance.
- When ready to cook, make the syrup by adding water and sugar and bringing to a boil. Let simmer for 5 to 10 minutes and then keep warm over very low heat.
- Heat vegetable oil to about 325 degrees.
- Cut a small hole in a heavy plastic bag. Stir the sugar and salt into the batter and then transfer some of the batter to the bag.
- Squeeze the batter out of the bag and into the hot oil using a continuous circular motion. Make sure to leave gaps between he coils for more even cooking. You can make about 3 coils.
- After about a minute, turn it over and let the other side cook until well browned. Flip back to the first side to finish browning. They should be a rich brown in color and a little crispy.
- Using a slotted spoon, transfer the jalebi to the warm syrup, and then immediately flip over and remove.
- Serve hot or warm within half an hour of frying.