Tweet
JILEBIS (Sweet and sour)
INGREDIENTS
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.
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.
METHOD:
For Batter
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 as necessary . The batter should be very
smooth. Allow the batter to stand for an hour. Then heat the ghee/oil in a pan and carefully squeeze out the jilebies. fry till done and drop into the warm syrup.
For Syrup:
- Bring 2 cups of Sugar & 1 cup of water to
a boil stir till sugar dissolves. Cook syrup till it is one thread consistency.
Add yellow food colour or kesari color, Rose Water; Spanish Saffron, &
the lime Juice. Stir well keep the syrup warm over a low heat.
INGREDIENTS
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.
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.
METHOD:
For Batter
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 as necessary . The batter should be very
smooth. Allow the batter to stand for an hour. Then heat the ghee/oil in a pan and carefully squeeze out the jilebies. fry till done and drop into the warm syrup.
For Syrup:
- Bring 2 cups of Sugar & 1 cup of water to
a boil stir till sugar dissolves. Cook syrup till it is one thread consistency.
Add yellow food colour or kesari color, Rose Water; Spanish Saffron, &
the lime Juice. Stir well keep the syrup warm over a low heat.
Comment