To make about 5 dozen
- 3 cups all purpose flour
- ¼ cup rice flour
- ½ teaspoon double acting baking powder
- 2 cups lukewarm water (110° to 115°)
- 4 cups sugar
- 3 cups cold water
- 1/8 teaspoon cream of tartar
- 2 teaspoons yellow food coloring
- 1/8 teaspoon red food coloring
- 1 teaspoon rose water
Vegetable oil for deep frying
In a deep of bowl, make a smooth batter of the all purpose and rice flours, baking powder and lukewarm water. Let the batter rest unrefrigerated and uncovered for 12 hours.
Just before frying the jalebis, prepare the syrup : Combine the sugar, cold water and cream of tartar in a 3- to 4-quart saucepan. Stir over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boil, cook briskly, undisturbed, for 5 minutes. The syrup is done when it reaches a temperature of 220° on a candy thermometer. Remove the pan from the heat, stir in the coloring and the rose water. Pour the syrup into a bowl and set it aside.
Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 to 3 inches. Heat the oil until it reaches a temperature of 350° on a deep frying thermometer. To make the jalebis, spoon 1 ½ cups of the batter into a pastry bag fitted with a plain tube 3/16 inch in diameter. Squeezing it directly into the hot oil, loop a stream of batter back and forth 4 or 5 times to form a sort of pretzel made up of alternating figure 8s and circles, one over the other. Each jalebis should be about 3 inches long and 2 inches wide.
In batches of 5 or 6, fry the jalebis for 2 minutes, or until golden on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve warm or at room temperature.
by : inforesepTags: