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What You Need:
(To Make: about 5 dozen)
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JALEBIS
3 cups all-purpose flour
¼ cup rice flour
¼ teaspoon double-acting baking powder
2 cups lukewarm water (110° to 115°)
SYRUP
4 cups sugar
3 cups cold water
1/8 teaspoon cream of tartar
2 teaspoons yellow food coloring
1/8 teaspoon red food coloring
1 teaspoon rose water
Vegetable oil for deep frying
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Translate this recipe:
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| How To Cook: |
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JALEBIS:
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1. In a deep bowl, make a smooth batter of the all-purpose and rice flours, baking powder and lukewarm water. Let the batter rest unrefrigerated and uncovered for 12 hours.
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SYRUP:
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1. Just before frying the jalebis, prepare the syrup: Combine the sugar, cold water and cream of tartar in a 3- to 4-quart saucepan. Stir over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, undisturbed, for 5 minutes. The syrup is done when it reaches a temperature of 220° on a candy thermometer.
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2. Remove the pan from the heat, stir in the coloring and the rose water. Pour the syrup into a bowl and set it aside. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 to 3 inches.
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3. Heat the oil until it reaches a temperature of 350° on a deep-frying thermometer. To make the jalebis, spoon 1½ cups of the batter into a pastry bag fitted with a plain tube 3/16 inch in diameter. Squeezing it directly into the hot oil, loop a stream of batter back and forth 4 or 5 times to form a sort of pretzel made up of alternating figure 8s and circles, one over the other.
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4. Each jalebi should be about 3 inches long and 2 inches wide. In batches of 5 or 6, fry the jaleb is 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.
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