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| Jalebis (Deep-Fried Pretzel-Shaped Sweets) Recipe |
Category: Desserts
Rating:
4.36
Servings: 5
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Ingredients
----JALEBIS----
3 cup flour, all-purpose
1/4 cup flour, rice
1/4 teaspoon baking powder
2 cup water; lukewarm
----SYRUP----
4 cup sugar, granulated
3 cup water; cold
1/8 teaspoon cream of tartar
2 teaspoon food coloring, yellow
1/8 teaspoon food coloring, red
1 teaspoon rose water
1 single oil, vegetable
Directions: How to Cook Jalebis (Deep-Fried Pretzel-Shaped Sweets)
Batter: In deep bowl, make a smooth batter of the flours, baking powder and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hours. Syrup: Immediately before frying the jalebis, combine sugar, cold water and cream of tarter in 4 qt. saucepan. Stir over moderate heat until sugur dissolves. Increase heat to high and cook briskly, undisturbed for 5 minutes, until 220F on a candy thermometer. Remove from heat, stir in coloring and rose water. Pour into a bowl and set aside. Jalebis: Pour 3 cups vegetable oil into a 10" karhai or 12" wok or into a deep fryer to 2-3 inches. Heat oil to 350F. Spoon 1 1/2 cups of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeezing batter directly into hot oil, loop a stream of batter back and forth 4-5 times to form a sort of pretzel made up of alternating figure 8s and circles, one over the other. Each jalebi should be about 3" long and 2" wide. In batches of 5-6, fry the jalebis for 2 minutes, or until golden on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve warm or at room temperature.
From "The Cooking of India" posted by DonW1948@aol.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Recent comments on this recipe:
 | | lili writes:
what is cream of tarter
Posted on 13 May 2008, 03:32 ET
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| marlee writes:
i love indian desserts
Posted on 10 Nov 2008, 00:34 ET
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| marlee writes:
try kawakki lemon pie,, yum yum
Posted on 10 Nov 2008, 00:35 ET
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