Method :
- Sift both flours into a large mixing bowl.
- Add the fresh yeast.
- If using dry yeast, stir it in
half a cup of lukewarm water and set aside for five to ten minutes
to activate it.
- Put the saffron strands in a cup
and leave to soak for 10 minutes in boiling water.
- Add the saffron strands in water
to the flour.
- Put in the dry yeast mixture.
- If using fresh yeast, add half a
cup of lukewarm water to the flour to 'thin out' the mixture.
- Stir well until the mixture is
smooth.
- Add the yoghurt and beat to a firm
batter.
- Set it aside for an hour.
- Stir vigorously again before
beginning to fry.
- Heat the vegetables oil in a deep
frying pan till a high temperature.
- Using a funnel, pour in the batter
making figures of eight.
- Fry, turning occasionally until
crisp and golden on both sides.
- Lift out, drain for a few seconds,
then soak jalebi in the syrup for a minute.
- Remove the jalebi and place it on
a plate t0 drain.
To make the syrup :
- Heat the sugar and water over low
heat and stir until the sugar dissolves.
- Turn up the heat and leave the mixture
to boil for several minutes until the syrup is fairly thick in
consistency.
- Remove from heat, add the rose essence
and orange coloring and set aside until lukewarm.
Serves 6 - 8
Jalebis should be served as soon as
possible after making as they don't remain crisp for very long.
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