Jalebi

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 1/4 teaspoon sugar
• 1 teaspoon yeast
• 1/2 cup warm water
• 1 3/4 cups pastry flour
• 1/4 cup rice flour, plus
• 2 tablespoons rice flour
• 1 1/2 cups water
• 2 cups sugar
• 1 1/3 cups water
• 1/4 teaspoon cream of tartar
• 3 drops orange food coloring (or 2 drops yellow, 1 drop red food colour)
• 1 teaspoon kewra essence or 1 teaspoon rose essence
• light oil, for frying

Recipe

• 1 dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
• 2 let stand until frothy.
• 3 meanwhile, beat pastry and rice flours with 1 1/2 cups water.
• 4 to a smooth batter.
• 5 add the yeast mixture and beat again.
• 6 let the batter stand overnight, lightly covered.
• 7 it will ferment slightly.
• 8 beat it frothy before using.
• 9 it should be thin enough to pour in a continuous stream.
• 10 dissolve the 2 cups of sugar in the remaining water.
• 11 heat it over medium heat and add the cream of tartar and food colouring.
• 12 cook the syrup to the soft ball stage.
• 13 let it cool to lukewarm and stir in the essence.
• 14 using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
• 15 have ready a large cooling rack set over a baking sheet.
• 16 put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
• 17 squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
• 18 fry until lightly golden,turning once.
• 19 drain the jalebi on sheets of paper towel.
• 20 while still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
• 21 repeat the process of frying and draining and dipping and dripping until the batter is used up.
• 22 these can be eaten hot or cold.