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Ингредиенты
- 2 c. Plain flour
- 1/2 c. Rice flour
- 7 gm Fresh compressed yeast or possibly
- 1/2 tsp Dry yeast
- 1/2 c. Lukewarm water
- 1/4 tsp Saffron strands
- 2 Tbsp. Boling water
- 1 Tbsp. Lowfat yoghurt Vegetable oil for frying
- 3 c. Sugar
- 3 c. Water
- 1 Tbsp. Light corn syrup Rose essence to flavour
- 1 1/2 tsp Liquid orange food colouring
Инструкции
- Sift the flour and rice flour into a large bowl. Sprinkle yeast on the hot water in a small bowl, leave to soften for 5 min and stir to dissolve.
- Put saffron strands in a c. and pour the boiling water over. Leave to soak for 10 min.
- Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add in tepid water to make up 2 1/4 c.. Stirring with a wooden spoon, add in the measured liquid to the flour and beat well till batter is very smooth. Add in lowfat 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 hot).
- Heat vegetable oil in a deep frying pan and when warm use a funnel to pour in the batter, making circles or possibly figures of eight. Frying, turning once, till crisp and golden brown on both sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the warm jelebi into the syrup and soak it for a minute or possibly 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 till sugar dissolves.
- Raise heat and boil hard for 8 min; syrup should be just thick sufficient to spin a thread. Remove from heat, allow to cold till 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.
- I. Chaudhary
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 886 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 111mg | 3% |
| Total Carbs 214.18g | 57% |
| Dietary Fiber 2.4g | 8% |
| Sugars 150.24g | 100% |
| Protein 8.1g | 13% |
