Jalebi

I love to eat this. But people always told me that making Jalebi was a complicated recipe… but it is soo easy.

The only thing that I found difficult at the begging was the squeezing out the bottle and making the concentric rings… but practice makes perfect.

 

img_1833Ingredients for the batter:

  • 1 cup x cake flour
  • 2 tbsp x rice flour.
  • 3⁄4 cup x plain yoghurt.
  • 2 tbsp melted margarine
  • 4-5 drops yellow food coloring
  • 1 x cup water.
  • ¼ tsp x baking powder.

Method for the batter:

  • Mix the cake flour, rice flour and baking powder together.
  • Add the food colouring and water.
  • Mix well and add the melted margarine.
  • Mix well and add the yoghurt.
  • Mix well till there are no lumps and the batter is nice and smooth.
  • Cover the mixture and place in a warm place.
  • Let the mixture ferment overnight in a warm place covered up.
  • The mixture the next day should have tiny bubbles on that shows that fermentation has occurred.
  • Add another, 2tbsp cake flour to the mixture and mix.
  • Pour mixture into a piping bag or plastic tomatoe squeezy bottle.

Ingredients for the syrup:

  • 1 x cup sugar.
  • ¼ x tsp saffrom strands or 3 x drops orange food colouring.
  • ½ x cup water.

Method for the syrup:

  • Mix the sugar and the food colouring together.
  • Add the water.
  • Bring to a boil over a medium heat.
  • Stir until the sugar dissolves.
  • Let the mixture boil until a consistency of a syrup in achieved.

How to fry the Jabeli’s:

  • Heat a pan with oil.
  • Squeeze the tomatoe bottle and make rings with the batter.
  • Start in the center and work your way out.
  • When one side is partly cooked, turn over and fry the other side.
  • Remove Jalebi from the oil and immediately put in the syrup.
  • Let the Jalebi’s soak for about 3 minutes.
  • Shake off the excess syrup and place on a plate.