Jelebi (deep Fried Batter Sweets) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
BATTER
2 cup: Plain flour,
1/2 cup: Rice flour,
7 gram: Fresh compressed yeast or,
1/2 tsp: Dried yeast,
1/2 cup: Lukewarm water,
1/4 tsp: Saffron strands,
2 tbsp: Boiling water,
1 tbsp: Yoghurt,
Vegetable oil for frying,
SYRUP
3 cup: Sugar,
3 cup: Water,
1 tbsp: Light corn syrup,
Rose essence to flavour,
1 1/2 tsp: Liquid orange food colouring,
Directions:
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.
This is a traditionally festive sweet. (Moghul custom)
I. Chaudhary Gold Coast-Oz
Submitted By IMRAN CHAUDHARY On 08-14-95
Source from luhu.jp
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.
This is a traditionally festive sweet. (Moghul custom)
I. Chaudhary Gold Coast-Oz
Submitted By IMRAN CHAUDHARY On 08-14-95
Source from luhu.jp