Description
Jalebi. Oh, Jalebi, Jalebi... How do you wonderful! In India love it! It's incredibly delicious, beautiful and unusual crunchy treat is sure to become your favorite sweetness, and your children will be overjoyed. Cook it a miracle for their loved ones or friends, and it will return to you with joy and good mood!
Ingredients
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Flour
2 cup
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Yogurt
2 tsp
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Water
4 cup
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Semolina
1.5 tsp
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Soda
0.25 tsp
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Sugar
4 cup
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Lemon juice
1 Tbsp
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Vegetable oil
Cooking
Mix two cups flour, half teaspoon of semolina (or ground rice), a quarter teaspoon of baking soda (or baking powder), two teaspoons of yogurt and one and a quarter cups of warm water. PS If you don't have semolina, you can use rice cereal. It's enough to grind rice in a coffee grinder.
Stir well with a whisk all the ingredients. The batter should be liquid, as for pancakes or a bit thicker.
Cover the dough with a lid or a towel and leave in a warm place for a couple of hours for fermentation. If not a warm place, then put the bowl with the dough in a bowl with warm water and change the water as needed, so that she remained warm. PS the recipe Vedic cooking the dough it is recommended to leave about a day, so it's properly fermented, but basically, a couple of hours is also sufficient.
Prepare sugar syrup. To do this, mix 4 cups sugar with 2 2/3 cups water and 1 tablespoon of lemon juice. Boil the syrup on medium heat for about five minutes and leave aside.
So here's the drill! Jalebi are baked in the form of spirals, and for that we need something to squeeze the dough in a thin stream. In India, for this purpose, use a plastic bag with a small hole in the corner. You can also use a pastry syringe, but I used a tube of paint for hair. It is just perfect for extruding dough.
Preheat the pan with vegetable oil and start to squeeze a spiral of dough. Oil should be enough to spiral floating on the surface without touching the bottom. The dough need to try to squeeze out quickly. It first sinks, and after a couple of seconds POPs up to the surface.
Cook Jalebi first one side and then the other until Golden brown, about 30 seconds on each side. Then remove them from oil with a slotted spoon and allow to drain oil.
Immerse Jalebi in sugar syrup, but not more than 15 seconds. Jalebi should not become wet from the syrup. Then place them on a tray to cool and dry.
Well, Jalebi is ready! Bon appetit!
фууууу
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