Jalebi (Gato moutay)

Rose Infused Crispy Jalebi

For about 25 Jalebi For the Jalebi batter:

• 350 g plain flour (all-purpose flour/maida)

• 120 ml room temperature water

• 1 1/2 tbsp cornflour (cornstarch)

• 1/2 tsp orange gel food colour

• 65g of curd

• 1/2 tsp of baking soda

For the sugar syrup:

• 200g granulated white sugar

• 120 ml water

• 7 green cardamom pods, seeds crushed (discard the husks)

• saffron strands

• 1 tsp vanilla extract

• 1/2 L cooking oil for deep frying

• 1/8 tsp Rose Essence

• 1 tsp lemon juice

How to make the Jalebi :

Make sugar syrup by adding water to the pot following by all the above listed for the sugar syrup. Allow to cool down and reserve. You can also make it a day before, the more cold, the better. Next, take a large bowl and whisk your batter for Jalebi together until combined. Leave to rest for a good 4-5 hours until batter is proper set to use. Heat the oil in a large, wide pan suitable for deep frying. With the help of a pipping bag, fill in your batter and cut the tip small for a better yield. Squeeze the pipping bag gently in circular motion to make a spiral. Flip each side at about 30 s to obtain a crispy jalebi. Place on a rack and allow to cool down fully before leaving to soak in syrup. Best served with ice cream

 

Recette de PeachyTales