Jalebi
Ingredients
2 tsps
Rapid rise yeast
2 tsps
Sugar
1 cup
All purpose flour
1 Tbsp
Cornstarch
2 Tbsps
Plain yorgurt
1 drop
Yellow food color
2 Tbsps
Oil
Oil
(for frying)
Instructions
1
Combine yeast and sugar in ¼ cup of warm water, set aside for10 minutes to ferment.
2
In a large bowl, mix flour and cornstarch.
3
Add yogurt and yeast, mix. Then gradually add water to make a thick, pouring consistency batter,
4
Add food color and blend with a hand blender.
5
Cover and ferment for ½ an hour, add oil and mix.
Syrup
Ingredients
2 cups
Sugar
1½ cup
Water
1 tsp
Lemon juice
4 drops
Rose esssence
½ tsp
Cardamom powder
(optional)
Saffron
(few strands)
Instructions
1
In a saucepan, combine sugar and water. Bring to a boil then simmer on low heat to make thin syrup, about 1 thread consistency.
2
Note: sugar syrup consistency: 1 thread = 220 degrees on candy thermometer.
3
Add lemon juice, essence, cardamom and saffron, stir.
4
Remove from heat, cool slightly, then keep warm.
Jalebi
Instructions
1
Fill jalebi batter in a ketchup bottle with a narrow point opening.
2
Heat oil on medium heat and make jalebis by dropping batter in circular motion to desired size.
3
Fry until crisp and golden, turning a couple of times.
4
Remove and immediately immerse in the syrup for about 30 seconds and remove onto a plate.
5
Repeat with the remaining batter and serve warm or store.