Windigo
Kitchen Witch
- Joined
- 29 Jul 2019
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I don't claim to have THE authentic recipe for this, but I do think these are quite delicious. I made them for the first time today, and I would certainly say they're challenge worthy. It's one of my favorite treats and was on my list for making for a long time, so I am glad to report I finally came to it for this challenge!
For the dough:
150 g plain flour
4 tablespoons cornflour
1/4 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch of salt
150 ml warm water
60 g greek yoghurt
Some saffron threads
For the syrup:
300 g caster sugar
250 ml water
2 tablespoons of rosewater
1 tablespoon of lemon juice
What else do you need:
2 litres of sunflower oil for frying and a fryer of your preference ( do not use a fryer basket)
A mixing bowl
A piping bag
A whisk
A slotted spoon
Note: I used an old fashioned frying pan on the fire for this, because I find that easiest to clean for sweet frying recipes. You know the oil is hot enough when it browns a piece of bread thrown in quickly and bubbles appear around it.
1) Put the saffron threads in the 150 ml warm water until the water has the desired color. Gold is what you're looking for.
2) Put the dry ingredients in a mixing bowl and mix. When mixed well, add the yoghurt and slowly (a bit at a time) add the saffron water.
3) Mix until you have a glossy, thick, pancake batter. Then let rest for at least an hour in the fridge.
4) During this hour make the syrup and heat up your fryer. Add sugar, then rosewater and lemon juice, then the 250 ml water to a saucepan.
5) Let cook until boiling, then keep going for 5 minutes while stirring, then take off the heat. Make sure it's lukewarm when dunking the dough after frying.
6) Pour batter into a piping bag after waiting an hour.
7) When your fryer is hot enough, pour a swirl of batter into the fat with your piping bag.Fry one Jalebi at a time to keep them looking good.
8) When it's golden brown, dunk it in the syrup and let it rest while you make your second Jalebi. Make sure to turn it around in the syrup at least once so it soaks up all the goodness.
9) This way, make all Jalebi and serve on a nice plate. Dig in inmidiatly, these don't keep well! And enjoy of course
For the dough:
150 g plain flour
4 tablespoons cornflour
1/4 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch of salt
150 ml warm water
60 g greek yoghurt
Some saffron threads
For the syrup:
300 g caster sugar
250 ml water
2 tablespoons of rosewater
1 tablespoon of lemon juice
What else do you need:
2 litres of sunflower oil for frying and a fryer of your preference ( do not use a fryer basket)
A mixing bowl
A piping bag
A whisk
A slotted spoon
Note: I used an old fashioned frying pan on the fire for this, because I find that easiest to clean for sweet frying recipes. You know the oil is hot enough when it browns a piece of bread thrown in quickly and bubbles appear around it.
1) Put the saffron threads in the 150 ml warm water until the water has the desired color. Gold is what you're looking for.
2) Put the dry ingredients in a mixing bowl and mix. When mixed well, add the yoghurt and slowly (a bit at a time) add the saffron water.
3) Mix until you have a glossy, thick, pancake batter. Then let rest for at least an hour in the fridge.
4) During this hour make the syrup and heat up your fryer. Add sugar, then rosewater and lemon juice, then the 250 ml water to a saucepan.
5) Let cook until boiling, then keep going for 5 minutes while stirring, then take off the heat. Make sure it's lukewarm when dunking the dough after frying.
6) Pour batter into a piping bag after waiting an hour.
7) When your fryer is hot enough, pour a swirl of batter into the fat with your piping bag.Fry one Jalebi at a time to keep them looking good.
8) When it's golden brown, dunk it in the syrup and let it rest while you make your second Jalebi. Make sure to turn it around in the syrup at least once so it soaks up all the goodness.
9) This way, make all Jalebi and serve on a nice plate. Dig in inmidiatly, these don't keep well! And enjoy of course
