Jalebi (Fritters in Syrup)
Jalebi is a sweet fritter that is shaped like a slightly large, chaotic pretzel. It is traditionally prepared in India and Pakistan. Well-made jalebi has a tart element with a sweet taste.
Servings
7
3 cups all-purpose flour
¼ cup gram flour
¼ teaspoon baking powder
1½ cups water
3 cups of vegetable oil/ghee for deep frying
4 cups white granulated sugar
3 cups water
⅛ teaspoon cream of tartar
Red and yellow food colorings
1 teaspoon rosewater
Mix up the batter ingredients until smooth.
Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).
12 hours
Mix the sugar, water, and cream of tartar for the syrup.
Stir the syrup over moderate heat until the sugar is dissolved.
Put on high heat and boil for 5 minutes.
5 minutes
Let the syrup cool, and stir in the rosewater. Use food coloring to tint it light orange.
Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).
Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.
Squeeze the batter into the oil, making a couple of figure-eight shapes and loops on top of each other. The shape should be about 3 inches on its longest side.
Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.
Serve.