Post by SupremeSohni on May 28, 2007 16:43:22 GMT 10
JALEBIS
INGREDIENTS
2 cups maida
2 teaspoons chickpea flour (besan)
½ teaspoon active dry yeast
1- 1½ cups warm water
oil for frying
For the sugar syrup:
3 cups sugar
3 cups water
a few strands of saffron
elaichi powder
PREPARATION
In a bowl, combine the flours and yeast. Add the water and stir well, ensuring that there are no lumps. The batter should be of the same consistency as pancake batter, so adjust the water accordingly. Let the batter rest for about 10 minutes. To make the sugar syrup, mix all the ingredients in a pot and stir over moderate heat until the sugar dissolves. Next, increase the heat to high and allow the syrup to cook for 5 minutes, without stirring. After the batter has rested for 10 minutes, spoon it into an icing bag, snip off the top and fit it with an icing nozzle of adequate thickness. A number 3 or 5 nozzle should work well. Heat the oil in a kadai. Once the oil is fairly hot, gently squeeze the icing bag, swirling the batter in a cylindrical motion to form jalebis. Fry the jalebis until they turn golden. Drain the jalebis on kitchen paper and once the excess oil has been absorbed, place them in the sugar syrup for about two minutes. Remove the jalebis and place them on a plate.
NOTE: Making jalebis requires a little practise. So, don't get upset if they initially don't turn out the way they do at mithai shops! Just have fun experimenting!
Serving suggestion: Jalebis are best enjoyed warm or at room temperature. Serve the jalebis with generous lashings of cold rabdi for a truly decadent dessert.
INGREDIENTS
2 cups maida
2 teaspoons chickpea flour (besan)
½ teaspoon active dry yeast
1- 1½ cups warm water
oil for frying
For the sugar syrup:
3 cups sugar
3 cups water
a few strands of saffron
elaichi powder
PREPARATION
In a bowl, combine the flours and yeast. Add the water and stir well, ensuring that there are no lumps. The batter should be of the same consistency as pancake batter, so adjust the water accordingly. Let the batter rest for about 10 minutes. To make the sugar syrup, mix all the ingredients in a pot and stir over moderate heat until the sugar dissolves. Next, increase the heat to high and allow the syrup to cook for 5 minutes, without stirring. After the batter has rested for 10 minutes, spoon it into an icing bag, snip off the top and fit it with an icing nozzle of adequate thickness. A number 3 or 5 nozzle should work well. Heat the oil in a kadai. Once the oil is fairly hot, gently squeeze the icing bag, swirling the batter in a cylindrical motion to form jalebis. Fry the jalebis until they turn golden. Drain the jalebis on kitchen paper and once the excess oil has been absorbed, place them in the sugar syrup for about two minutes. Remove the jalebis and place them on a plate.
NOTE: Making jalebis requires a little practise. So, don't get upset if they initially don't turn out the way they do at mithai shops! Just have fun experimenting!
Serving suggestion: Jalebis are best enjoyed warm or at room temperature. Serve the jalebis with generous lashings of cold rabdi for a truly decadent dessert.
SupremeSohni