Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Jalebis
Jalebis
Jalebis
A very sweet, fried Indian confection coated with syrup and served warm.
Recipe By:
The Cooking of India
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pastry Recipes
Email
Ingredients
Jalebis:
3
cups
all-purpose flour
1/4
cup
rice flour
1/4
teaspoon
baking powder
2
cup
water; lukewarm
Syrup:
4
cup
granulated sugar
3
cups
cold water
1/8
teaspoon
cream of tartar
1
scant
pinch of saffron or 2 teaspoons yellow food coloring
1/8
teaspoon
red food coloring
1
teaspoon
rose flower water
Vegetable oil for frying
Instructions
Batter
Combine in a deep bowl, the flours, baking powder and lukewarm water. Mix to form a smooth batter. Let batter rest unrefrigerated and uncovered 12 hours.
Syrup
The syrup should be made just before frying the jalebis.
Combine sugar, cold water and cream of tarter in 4 qt. saucepan. Stir over moderate heat until sugar 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" pan at least 2" to 3" deep. Heat oil to 350F.
Spoon 1 1/2 cups of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeeze 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. Work In batches of 5-6 at a time. Fry the jalebis for about 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. They are best served warm but can be served at room temperature as well.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Key Lime Crostata
Mini Baked Donuts
Cinnamon Apple Pouches
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.