Recipe by rangapeach
We had Punjabi neighbours who used to bring home lots of sweets from weddings they attended. These sweets are usually made in Indian sweet shops and there are a number of good ones around Vancouver. But I just couldn't resist trying to make these, and begged a recipe. Most people will find these extremely sweet. You're not supposed to eat more than one or maybe two, and usually you would have them with coffee or tea. They are at their best freshly made but don't burn your mouth when they are HOT.
Top Review by mianbao
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.
- 1⁄4 teaspoon sugar
- 1 teaspoon yeast
- 1⁄2 cup warm water
- 1 3⁄4 cups pastry flour
- 1⁄4 cup rice flour, plus
- 2 tablespoons rice flour
- 1 1⁄2 cups water
- 2 cups sugar
- 1 1⁄3 cups water
- 1⁄4 teaspoon cream of tartar
- 3 drops orange food coloring (OR 2 drops yellow, 1 drop red food colour)
- 1 teaspoon kewra essence or 1 teaspoon rose essence
- light oil, for frying
Directions See How It's Made
- Dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
- Let stand until frothy.
- Meanwhile, beat pastry and rice flours with 1 1/2 cups water.
- to a smooth batter.
- Add the yeast mixture and beat again.
- Let the batter stand overnight, lightly covered.
- It will ferment slightly.
- Beat it frothy before using.
- It should be thin enough to pour in a continuous stream.
- Dissolve the 2 cups of sugar in the remaining water.
- Heat it over medium heat and add the cream of tartar and food colouring.
- Cook the syrup to the soft ball stage.
- Let it cool to lukewarm and stir in the essence.
- Using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
- Have ready a large cooling rack set over a baking sheet.
- Put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
- Squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
- Fry until lightly golden,turning once.
- Drain the jalebi on sheets of paper towel.
- While still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
- Repeat the process of frying and draining and dipping and dripping until the batter is used up.
- these can be eaten hot or cold.