2 cup plain flour
1/2 cup rice flour
7 gm fresh compressed yeast or
1/2 teaspoon dried yeast
1/2 cup lukewarm water
1/4 teaspoon saffron strands
2 tablespoon boling water
1 tablespoon yoghurt
1 vegetable oil for frying
3 cup sugar
3 cup water
1 tablespoon light corn syrup
1 rose essence to flavour
1 1/2 teaspoon liquid orange food colouring
Directions: How to Cook Deep Fried Batter Sweets (Jeleibi)
Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir to dissolve. Put saffron strands in a cup and pour the boiling water over. Leave to soak for 10 minutes.
Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add tepid water to make up 2 1/4 cups. Stirring with a wooden spoon, add the measured liquid to the flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest for 1 hour. Batter will start to become frothy. Beat vigorously again before starting to fry jelebis. (While batter stands make syrup and leave it to become just warm).
Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figures of eight. Frying, turning once, until crisp and golden on both sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and boil hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from heat, allow to cool until lukewarm, flavour with rose essence (about 1.2 tsp of good quality essence is sufficient) and colour a bright orange with food colouring.
*Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How the syrup gets into the coils is a mystery unless you do some research on the subject.
I. Chaudhary Posted to EAT-L Digest 04 Jan 97
From: "Imran C."
Recent comments and reviews for this recipe:
No comments, so be the first!
Add your comment: