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Jalebi



  • Prep Time: N/A
  • Cooking Time: N/A

Jalebi

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Mix refined flour and enough water to make a sticky batter of pouring
consistency. Beat well to break lumps, if any, and leave covered for 24
hours.

Heat sugar with 3 cups of water to make a sticky syrup of one-third
consistency. Add lemon juice. Remove the foam from the top of the syrup
with a wire sieve or spoon. Add saffron, cardamom powder, colour and
reserve.

Beat the overnight batter and keep aside. Heat 3 cups of clarified butter
(ghee) in a wide pan. When the ghee is almost smoking, lower the flame. Put
the beaten batter in coconut half-shell with a small hole in it, and pour
into the hot ghee in a circular motion making four ar five circles for
over.

Remove with a slotted spoon, draining all the ghee and place in the syrup.
Garnish it with cardamom powder and blanched pistachios

Ingredients:

3 c Sugar
2 c Refined flour; (maida)
1 tb Lemon juice
1 ts Cardamom powder
1/2 ts Orange or yellow edible
-colour
1/2 ts Saffron; crushed
Clarified butter; (ghee) as
-needed.
For garnishing
1/2 ts Cardamom powder
1 tb Blanched and sliced
-pistachios

Serves:

6 servings
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