Jalebi
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
20
ingredients
- 1.23 ml sugar
- 4.92 ml yeast
- 118.29 ml warm water
- 414.03 ml pastry flour
- 59.14 ml rice flour, plus
- 29.58 ml rice flour
- 354.88 ml water
- 473.18 ml sugar
- 315.37 ml water
- 1.23 ml cream of tartar
- 0.19 ml orange food coloring (OR 2 drops yellow, 1 drop red food colour)
- 4.92 ml kewra essence or 4.92 ml rose essence
- light oil, for frying
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
rangapeach
Canada