Deep Fried Batter Sweets (jeleibi)
| 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 | t | Dried yeast |
| 1/2 | c | Lukewarm water |
| 1/4 | t | Saffron strands |
| 2 | T | Boling water |
| 1 | T | Yoghurt |
| Vegetable oil for frying | ||
| 3 | c | Sugar |
| 3 | c | Water |
| 1 | T | Light corn syrup |
| Rose essence to flavour | ||
| 1 1/2 | t | Liquid orange food colouring |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 1103
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 1957.4mg
Potassium: 242.8mg
Carbohydrates: 259.6g
Fiber: 4.4g
Sugar: 154.1g
Protein: 12.1g