Batter Sweets In Syrup (Jallebi) Recipe

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0:35 - 0:20

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naila from Karachi

Ingredients

8 oz. flour
¼ oz. yeast, dissolved in
½ tablespoon warm water
½ teaspoon saffron, soaked in
1 tablespoon hot water
1 ½ tablespoons yoghurt 8 oz. sugar
½ pint (U.S. 11 cups) water
2 cardamom seeds oil for deep frying

Method

Sieve flour into a bowl. Add the yeast, water strain-ed from the saffron and the yoghurt. Mix well
adding water if necessary to make a batter the consistency of thick cream. Cover and set aside for 2 hours.
Dissolve the sugar in the water, over gentle heat. Bring to the boil and continue to boil rapidly until a thick syrup is formed. Add the peeled cardamoms. Heat the oil. Put the batter into a forcing bag fitted with an 4-inch plain nozzle and pipe figures of eight and rings into the hot oil. When set turn over and fry to a pale golden colour. Drain, soak in the syrup for 2-3 minutes. Drain and serve.

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