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Ингредиенты
- 3 c. Flour, all-purpose
- 1/4 c. Flour, rice
- 1/4 tsp Baking pwdr
- 2 c. Water, lukewarm
- 4 c. Sugar, granulated
- 3 c. Water, cool
- 1/8 tsp Cream of tartar
- 2 tsp Food coloring, yellow
- 1/8 tsp Food coloring, red
- 1 tsp Rose water x Oil, vegetable
Инструкции
- Batter: In deep bowl, make a smooth batter of the flours, baking pwdr and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hrs.
- Syrup: Immediately before frying the jalebis, combine sugar, cool water and cream of tarter in 4 quart. saucepan. Stir over moderate heat till sugur dissolves. Increase heat to high and cook briskly, undisturbed for 5 min, till 220F on a candy thermometer. Remove from heat, stir in coloring and rose water. Pour into a bowl and set aside.
- Jalebis: Pour 3 c. vegetable oil into a 10" karhai or possibly 12" wok or possibly into a deep fryer to 2-3 inches. Heat oil to 350F. Spoon 1 1/2 c. of the batter into a pastry bag fitted with a plain tube 3/16" diameter. Squeezing batter directly into warm oil, loop a stream of batter back and forth 4-5 times to create 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.
- In batches of 5-6, fry the jalebis for 2 min, or possibly till golden brown on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 478g | |
| Recipe makes 5 servings | |
| Calories 915 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 103mg | 3% |
| Total Carbs 222.02g | 59% |
| Dietary Fiber 2.2g | 7% |
| Sugars 160.08g | 107% |
| Protein 8.39g | 13% |
