Jalebis (Deep-Fried Pretzel-Shaped Sweets)

Categories: India | Desserts | Vegetarian

Serves: 5 Dozen

Ingredients:

----------------------------------JALEBIS----------------------------------
3 c Flour, all-purpose
1/4 c Flour, rice
1/4 ts Baking powder
2 c Water; lukewarm

Instructions:
-----------------------------------SYRUP-----------------------------------
4 c Sugar, granulated
3 c Water; cold
1/8 ts Cream of tartar
2 ts Food coloring, yellow
1/8 ts Food coloring, red
1 ts Rose water
x Oil, vegetable

Batter: In deep bowl, make a smooth batter of the flours, baking powder
and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hours.
Syrup: Immediately before frying the jalebis, combine sugar, cold water
and cream of tarter in 4 qt. saucepan. Stir over moderate heat until sugur
dissolves. Increase heat to high and cook briskly, undisturbed for 5
minutes, until 220F on a candy thermometer. Remove from heat, stir in
coloring and rose water. Pour into a bowl and set aside.
Jalebis: Pour 3 cups vegetable oil into a 10" karhai or 12" wok or into a
deep fryer to 2-3 inches. Heat oil to 350F. Spoon 1 1/2 cups of the batter
into a pastry bag fitted with a plain tube 3/16" diameter. Squeezing batter
directly into hot oil, loop a stream of batter back and forth 4-5 times to
form a sort of pretzel made up of alternating figure 8s and circles, one
over the other. Each jalebi should be about 3" long and 2" wide.
In batches of 5-6, fry the jalebis 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.

From "The Cooking of India" posted by DonW1948@aol.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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