| Jalebi | |
|---|---|
 | |
| Category | Indian recipes |
| Servings | 7 |
Cookbook | Ingredients | Recipes
| Indian Cuisine | Dessert
Jalebi is a syrupy sweet that is shaped like a slightly large, chaotic pretzel and is traditionally prepared in India and Pakistan. Well-made jalebi has a tart element with a sweet taste.
Ingredients
Jalebi batter
- 3 cups all-purpose flour
- ¼ cup gram flour
- ¼ teaspoon baking powder
- 1.5 cups water
Syrup
- 4 cups sugar
- 3 cups of water
- ⅛ teaspoon cream of tartar
- red and yellow food coloring
- 1 teaspoon rosewater
3 cups of vegetable oil/ghee for deep frying
Procedure
- Mix up the batter ingredients until smooth.
- Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).
- Mix the sugar, water, and cream of tartar for the syrup.
- Stir the syrup over moderate heat until the sugar is dissolved.
- Put on high heat and boil for 5 minutes.
- Let the syrup cool, and stir in the rosewater and food coloring (color it to light orange).
- Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).
- Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.
- Squeeze the batter into the oil, making a couple of figure 8s and loops on top of each other. The shape should be about 3 inches on its longest side.
- Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.
Serves 7.
This article is issued from Wikibooks. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.