Thursday, 9 December 2010

Jalebi, Jalpi, Jilapi, Jalepi


1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red
Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup :

1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water
Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel; add a little milk until the saffron dissolves. Add to the syrup. Add the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis :

1. Heat the oil in a wok.
2. Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser     works great )
3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1     minute.
5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
6. Enjoy them warm. Store in an air-tight container.

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