| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | India, Desserts, Vegetarian | 5 | Dozen |
INGREDIENTS
| 3 | c | Flour, all-purpose |
| 1/4 | c | Flour, rice |
| 1/4 | ts | Baking powder |
| 2 | c | Water; lukewarm |
| 4 | c | Sugar, granulated |
| 3 | c | Water; cold |
| 1/8 | ts | Cream of tartar |
| 2 | ts | Food coloring, yellow |
| 1/8 | ts | Food coloring, red |
| 1 | ts | Rose water |
| x | Oil, vegetable |
INSTRUCTIONS
JALEBIS SYRUP Batter: In deep bowl, make a smooth batter of the flours, baking powder and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hours. Syrup: Immediately before frying the jalebis, combine sugar, cold water and cream of tarter in 4 qt. saucepan. Stir over moderate heat until sugur dissolves. Increase heat to high and cook briskly, undisturbed for 5 minutes, until 220F on a candy thermometer. Remove from heat, stir in coloring and rose water. Pour into a bowl and set aside. Jalebis: Pour 3 cups vegetable oil into a 10" karhai or 12" wok or into a deep fryer to 2-3 inches. Heat oil to 350F. Spoon 1 1/2 cups of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeezing batter directly into hot oil, loop a stream of batter back and forth 4-5 times to form a sort of pretzel made up of alternating figure 8s and circles, one over the other. Each jalebi should be about 3" long and 2" wide. In batches of 5-6, fry the jalebis for 2 minutes, or until golden on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve warm or at room temperature. From "The Cooking of India" posted by [email protected] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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