Jalebi
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INGREDIENTS
250 g plain flour
40 g channa flour or urad dhall flour
1/2 teaspoon baking powder
3 tablespoons yoghurt
350 ml lukewarm water
yellow colouring or saffron
100 g rice flour
750 g sugar
500 ml cups water
oil for deep frying
METHOD
1. Put the first 6 ingredients into a bowl and mix to form a thick batter. Cover and leave it
aside for 24 hours.
2. Turn off heat and add in the rose essence or rose water and the saffron strands. Stir to
mix well and keep aside.
3. The next day add in the rice flour and mix well to form a lump free batter.
4. Heat oil for deep frying. Put a little of the fermented batter into an icing bag with a plain nozzle.
5. When the oil is hot, squirt the batter into the hot oil in a swift spiral motion.
Fry until lightly browned.
6. Place fried jalebi into the syrup for 2 seconds and lift it up to a serving plate.
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