Jilebi
Jalebi, or Jilapi or Jilawii (and sometimes Zulbia) is a sweet popular in countries of the Indian Subcontinent, the Middle East, North Africa and East Africa. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali. Jilebi is served warm or cold. -Source: Wikipedia
Ingredients
- 250 gm Maida - all-purpose flour
- 25 gm Gram flour / கடலை மாவு
- 1 tbsp Cooking Oil / சமையல் எண்ணெய்
- 1 cup Yogurt / தயிர்
- 2½ cup Water / தண்ணீர்
- 350 gm Sugar, White / சர்க்கரை, வெள்ளை
- 2 – 3 pinch Food color, Yellow
- 500 gm Ghee / நெய்
- 4 – 6 strands Saffron / குங்குமப் பூ - soaked in hot milk
- 2 tbsp Milk / பால்
Instructions
- Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation
- Prepare a two string syrup with the sugar and water
- Add yellow color and saffron to the syrup. Keep aside
- Beat the flour mixture well and fill in a plastic bag with a hole at the bottom
- Squeeze out the batter by pressing the bag into the hot ghee
- Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jilebies
- Fry them until crisp and golden color on both sides carefully
- Drain and drop in the syrup. In 5 minutes, the jilebies will be thoroughly soaked
- Drain and serve hot
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