Name: Jalebi (Fritters in Syrup)
Yield: 7 servings
Cuisine: Indian
Ingredients: 3 cup all-purpose flour; 1/4 cup gram flour (besan); 1/4 tsp baking powder; 1.5 cup water (batter); 3 cup vegetable oil or ghee (for frying); 4 cup white granulated sugar; 3 cup water (syrup); 1/8 tsp cream of tartar; as needed food coloring (red and yellow); 1 tsp rosewater

Dessert

7 servings

874 cal/serving

Instructions

Step 1

Mix the batter ingredients until smooth.

All-purpose flourGram flour (besan)Baking powderWater (batter)

Step 2

Let the batter sit unrefrigerated and uncovered overnight (~12 hours).

All-purpose flourGram flour (besan)Baking powderWater (batter)

Step 3

Combine sugar, syrup water, and cream of tartar to make the syrup.

White granulated sugarWater (syrup)Cream of tartar

Step 4

Heat the syrup over moderate heat and stir until the sugar dissolves.

White granulated sugarWater (syrup)Cream of tartar

Step 5

Bring the syrup to a boil over high heat and boil for 5 minutes.

White granulated sugarWater (syrup)Cream of tartar

Step 6

Let the syrup cool, then stir in rosewater and tint with food coloring.

White granulated sugarWater (syrup)Food coloring (red and yellow)Rosewater

Step 7

Heat the vegetable oil or ghee in a wide wok-like pan to about 350°F.

Vegetable oil or ghee (for frying)

Step 8

Transfer the batter to a pastry bag fitted with a ~1/4 inch opening (add a little water if too thick).

All-purpose flourGram flour (besan)Baking powderWater (batter)

Step 9

Squeeze the batter into the hot oil, forming figure-eight shapes and loops about 3 inches long.

All-purpose flourGram flour (besan)Baking powderWater (batter)Vegetable oil or ghee (for frying)

Step 10

Fry each jalebi until golden brown, remove and drain, then soak in the syrup for about one minute.

Vegetable oil or ghee (for frying)White granulated sugarWater (syrup)Cream of tartarFood coloring (red and yellow)Rosewater

Step 11

Serve the jalebi.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.