Jalebi Recipe
Ingredients
| Plain flour | 8 Ounce | |
| Salt | 1 Pinch | |
| Yeast | 1/2 Ounce | |
| Pinch of saffron, soaked in 1 tablespoon warm water | ||
| Natural yogurt | 3 Tablespoon | |
| Sugar | 4 Ounce | |
| Water | 1/2 Pint | |
| Rose water | 1 Teaspoon | |
| Oil for deep frying | ||
Directions
Sift the flour and salt into a bowl.
Dissolve the yeast in 2 teaspoons warm water.
Pour the saffron through a fine strainer.
Combine the saffron liquid with the yeast and yogurt.
Make a hollow in the centre of the flour, pour in the yeast mixture and beat into the flour to give a batter of the consistency of thick cream.
If it is too thick, add a little water.
Cover the bowl and leave the batter to stand for about lhour.
Put the sugar in a pan with the water and dissolve over low heat.
When it is dissolved, raise the heat and boil until a thick syrup is formed.
Cool the syrup and add the rose water.
Pour the batter into a forcing bag fitted with a 1/4 inch plain nozzle.
Heat the oil in a deep fryer.
Pipe figure-of-eight shapes directly into the hot oil and cook for about 1 minute until they are puffed up and golden brown.
Dissolve the yeast in 2 teaspoons warm water.
Pour the saffron through a fine strainer.
Combine the saffron liquid with the yeast and yogurt.
Make a hollow in the centre of the flour, pour in the yeast mixture and beat into the flour to give a batter of the consistency of thick cream.
If it is too thick, add a little water.
Cover the bowl and leave the batter to stand for about lhour.
Put the sugar in a pan with the water and dissolve over low heat.
When it is dissolved, raise the heat and boil until a thick syrup is formed.
Cool the syrup and add the rose water.
Pour the batter into a forcing bag fitted with a 1/4 inch plain nozzle.
Heat the oil in a deep fryer.
Pipe figure-of-eight shapes directly into the hot oil and cook for about 1 minute until they are puffed up and golden brown.
Chef
