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Ingredients
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For the Batter: -
1 ½ Cups warm Water;
2 cups Maida Flour;
2 cups Oil or Ghee;
1-2 tbsps of Curd;
2 tbspns Rice flour;
¼ oz yeast.
Ingredients for the Syrup:
2 Cups of Sugar,
1 cup Water,
2-3 tbspns of Rose Water,
Yellow Food coloring or Kesari Color – ¼ tspn;
Juice of ½ - 1 Lime,
a few strand of Spanish Saffron.
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Method
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Method for making the Batter for Jilebi’s:-
Dissolve the yeast in a quarter cup of warm water & keep aside. Add the
Maida flour, rice flour & Curds to the Yeast & stir until all lumps are
dissolved adding remaining water if necessary . The Batter should be a very
smooth paste. (Not like fritter batter). Allow the batter to stand for an
hour.
Method for making Syrup:- Bring 2 cups of Sugar & 1 cup of water to
a boil stir till sugar dissolves. Cook syrup till it is one thread stage.
Add yellow food colour or kesari color, Rose Water; Spanish Saffron, &
the lime Juice. Stir well keep the syrup warm over a low heat.
In a kadai pour ghee or oil for deep frying, place on heat. When hot, fill a jilebi mould with the batter make jibebis making circles without breaking forming them into coils.
Fry well on both sides till crisp. When well fried turn and fry the other side. Remove & put it in the warm sugar syrup till the next batch is ready - remove the soaking Jilebi’s from the syrup & place on a plate.
P N:-You could use a half coconut shell as a jilebi mould or a small mug/cup/bowl with a hole made in the centre.
Rett : To make Jangri you will need to make a rett. You can make this at home. Take a thick cloth and double fold it. Then as in the diagram cut a hole in the centre and run firm stitches around the hole in concentric circles. The stiches near the centre hole should be placed closely. The central hole should be small enough to just let out a continuous flow of the dough.
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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