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Deep Fried Batter Sweets (Jeleibi)



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Deep Fried Batter Sweets (Jeleibi)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

SYRUP
3 c Sugar
3 c Water
1 tb Light corn syrup
Rose essence to flavour
1 1/2 ts Liquid orange food colouring

Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm
water in a small bowl, leave to soften for 5 minutes and stir to dissolve.
Put saffron strands in a cup and pour the boiling water over. Leave to soak
for 10 minutes.

Pour dissolved yeast and saffron with its soaking water into a measuring
jug. Add tepid water to make up 2 1/4 cups. Stirring with a wooden spoon,
add the measured liquid to the flour and beat well until batter is very
smooth. Add yoghurt and beat again. Leave to rest for 1 hour. Batter will
start to become frothy. Beat vigorously again before starting to fry
jelebis. (While batter stands make syrup and leave it to become just warm).

Heat vegetable oil in a deep frying pan and when hot use a funnel to pour
in the batter, making circles or figures of eight. Frying, turning once,
until crisp and golden on both sides. Lift out on a slotted spoon, let the
oil drain for a fews seconds, then drop the hot jelebi into the syrup and
soak it for a minute or two. Lift out of the syrup (using another slotted
spoon) and put on a plate to drain.

Syrup: Heat sugar and water over low heat, stirring until sugar dissolves.
Raise heat and boil hard for 8 minutes; syrup should be just thick enough
to spin a thread. Remove from heat, allow to cool until lukewarm, flavour
with rose essence (about 1.2 tsp of good quality essence is sufficient) and
colour a bright orange with food colouring.

*Jelebis are coils of crisply fried batter with a rose-scented syrup inside
the coils. How the syrup gets into the coils is a mystery unless you do
some research on the subject.

I. Chaudhary

Ingredients:

-----------------------------------BATTER-----------------------------------
2 c Plain flour
1/2 c Rice flour
7 g Fresh compressed yeast or
1/2 ts Dried yeast
1/2 c Lukewarm water
1/4 ts Saffron strands
2 tb Boling water
1 tb Yoghurt
Vegetable oil for frying

Serves:

4 Servings

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