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I wanted to try this recipe so I could use my newly purchased rose water. I didn't want so many, so I did cut the recipe down. I had no trouble at all with the syrup, even though I wasn't sure whether rose essence and rose water were the same strength. I tasted, and added slightly more of my rose water, and that was fine. The problem was the batter, which did not stick together at all. Although I followed the directions, I did use cake flour, rather than pastry flour (having only cake and bread flour), and a kind of Japanese rice flour. I think now that it might have worked if I had only added more flour at the end to thicken it. I may try that again some time. For the time being I would like to leave comments only, no stars. Thank you for an entertaining afternoon.

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mianbao May 28, 2005

Oooh, these are wonderful! I remember enjoying these whenever colleagues would bring sweets to work, but because I did not know the name I always called them fried syrup! Thanks for sharing this recipe. It's one I have already put into my recipe book.

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Bokenpop aka Madeleine May 05, 2005
Jalebi