500 ml cake flour
 25 ml rice flour
 2.50 ml instant dry yeast
 5 ml sugar
 400 ml tepid water
 5 ml egg yellow food colouring
 oil for deep frying
Syrup:
 750 ml sugar
 500 ml water
 12.50 ml rose water
 10 ml lemon juice
 Combine syrup ingredients and cook until sticky for approximitely 15 to 20 minutes.Keep warm

1

For the dough combine dry ingredients in a bowl.

2

Add yeast and water and mix to a thickish batter.

3

Cover bowl with a clean tea towel and place in a warm place for three to five days to ferment.

4

Stir mixture well and pour in a sauce bottle. Make jalebi swirls directly into hot oil.

5

Fry until golden and crisp. Drain and dip in warm syrup for one minute. Drain on rack.

Ingredients

 500 ml cake flour
 25 ml rice flour
 2.50 ml instant dry yeast
 5 ml sugar
 400 ml tepid water
 5 ml egg yellow food colouring
 oil for deep frying
Syrup:
 750 ml sugar
 500 ml water
 12.50 ml rose water
 10 ml lemon juice
 Combine syrup ingredients and cook until sticky for approximitely 15 to 20 minutes.Keep warm

Directions

1

For the dough combine dry ingredients in a bowl.

2

Add yeast and water and mix to a thickish batter.

3

Cover bowl with a clean tea towel and place in a warm place for three to five days to ferment.

4

Stir mixture well and pour in a sauce bottle. Make jalebi swirls directly into hot oil.

5

Fry until golden and crisp. Drain and dip in warm syrup for one minute. Drain on rack.

Jalebi