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Jalebi

 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.