Deep fried batter sweets (jeleibi)

4 Servings

Ingredients

Quantity Ingredient
2 cups Plain flour
½ cup Rice flour
7 grams Fresh compressed yeast or
½ teaspoon Dried yeast
½ cup Lukewarm water
¼ teaspoon Saffron strands
2 tablespoons Boling water
1 tablespoon Yoghurt
Vegetable oil for frying
3 cups Sugar
3 cups Water
1 tablespoon Light corn syrup
Rose essence to flavour
1½ teaspoon Liquid orange food colouring

Directions

BATTER

SYRUP

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 2¼ 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 1⅕ 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

Posted to EAT-L Digest 04 Jan 97 From: "Imran C." <imranc@...> Date: Mon, 6 Jan 1997 10:12:25 +1000

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