Jelebi (Deep Fried Batter Sweets) Recipe - Cooking Index
Jelebi (Deep Fried Batter Sweets) Recipe - Cooking Index
| Batter | ||
| 2 cups | 125g / 4.4oz | Plain flour |
| 1/2 cup | 80g / 2.8oz | Rice flour |
| 7 | Fresh compressed yeast - (or) | |
| 1/2 tablespoon | 7.5ml | Dried yeast |
| 1/2 cup | 118ml | Lukewarm water |
| 1/4 teaspoon | 1.3ml | Saffron strands |
| 2 tablespoons | 30ml | Boiling water |
| 1 tablespoon | 15ml | Yoghurt |
| Vegetable oil - for frying | ||
| Syrup | ||
| 3 cups | 594g / 20oz | Sugar |
| 3 cups | 711ml | Water |
| 1 tablespoon | 15ml | Light corn syrup |
| Rose essence to flavour | ||
| 1 1/2 teaspoons | 7.5ml | Liquid orange food coloring |
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.
This is a traditionally festive sweet. (Moghul custom)
Source:
Femina Magazine
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.