Name: Deep Fried Batter Sweets (Jeleibi)
Ingredients: 2 c Plain flour; 1/2 c Rice flour; 7 g Fresh compressed yeast or; 1/2 ts Dried yeast; 1/2 c Lukewarm water; 1/4 ts Saffron strands; 2 tb Boling water; 1 tb Yoghurt; Vegetable oil for frying; 3 c Sugar; 3 c Water; 1 tb Light corn syrup; Rose essence to flavour; 1 1/2 ts Liquid orange food colouring

Genesis 3:6 tells us that after Eve was tempted by the serpent that “she took from its fruit and ate; and she gave also to her husband with her, and he ate.” Both were guilty, but I’d say the fall was primary Eve’s fault. But who did God blame? According to verse 9, “Then the LORD God called to the man.” Adam was held responsible. The fall is not known as “Eve’s Sin”, but throughout the Bible as “Adam’s sin.” And Jesus came to be the “second Adam” to fix the mess that the “first Adam” created. God expects the man to provide leadership.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Desserts, Indian	4	Servings

INGREDIENTS

2	c	Plain flour
1/2	c	Rice flour
7	g	Fresh compressed yeast or
1/2	ts	Dried yeast
1/2	c	Lukewarm water
1/4	ts	Saffron strands
2	tb	Boling water
1	tb	Yoghurt
		Vegetable oil for frying
3	c	Sugar
3	c	Water
1	tb	Light corn syrup
		Rose essence to flavour
1 1/2	ts	Liquid orange food colouring

INSTRUCTIONS

BATTER
SYRUP
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.
I. Chaudhary
Posted to EAT-L Digest 04 Jan 97
From:    "Imran C." <imranc@ONTHENET.COM.AU>
Date:    Mon, 6 Jan 1997 10:12:25 +1000

A Message from our Provider:

“Many folks want to serve God, but only as advisers”