| 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 DonW1948@aol.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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