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Receta Deep Fried Batter Sweets (Jeleibi)
by Global Cookbook

Deep Fried Batter Sweets (Jeleibi)
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Ingredientes

  • 2 c. Plain flour
  • 1/2 c. Rice flour
  • 7 gm Fresh compressed yeast or possibly
  • 1/2 tsp Dry yeast
  • 1/2 c. Lukewarm water
  • 1/4 tsp Saffron strands
  • 2 Tbsp. Boling water
  • 1 Tbsp. Lowfat yoghurt Vegetable oil for frying
  • 3 c. Sugar
  • 3 c. Water
  • 1 Tbsp. Light corn syrup Rose essence to flavour
  • 1 1/2 tsp Liquid orange food colouring

Direcciones

  1. Sift the flour and rice flour into a large bowl. Sprinkle yeast on the hot water in a small bowl, leave to soften for 5 min and stir to dissolve.
  2. Put saffron strands in a c. and pour the boiling water over. Leave to soak for 10 min.
  3. Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add in tepid water to make up 2 1/4 c.. Stirring with a wooden spoon, add in the measured liquid to the flour and beat well till batter is very smooth. Add in lowfat yoghurt and beat again. Leave to rest for 1 hour. Batter will start to become frothy. Beat vigorously again before starting to fry jelebis. (While batter stands make syrup and leave it to become just hot).
  4. Heat vegetable oil in a deep frying pan and when warm use a funnel to pour in the batter, making circles or possibly figures of eight. Frying, turning once, till crisp and golden brown on both sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the warm jelebi into the syrup and soak it for a minute or possibly two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
  5. Syrup: Heat sugar and water over low heat, stirring till sugar dissolves.
  6. Raise heat and boil hard for 8 min; syrup should be just thick sufficient to spin a thread. Remove from heat, allow to cold till lukewarm, flavour with rose essence (about 1.2 tsp of good quality essence is sufficient) and colour a bright orange with food colouring.
  7. Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How the syrup gets into the coils is a mystery unless you do some research on the subject.
  8. I. Chaudhary