JALLEBIS (Sweet “Pretzels”)
Jallebis are made in India only by professionals in pans 2 to
3 feet across! :shock:
1 pkg. yeast
1/4 C. warm water
1 1/2 C. all-purpose flour
1/4 C. rice flour or cornstarch
1 1/2 C. water
1/4 tsp. saffron or a few drops yellow food coloring
Oil for deep frying
3 C. granulated sugar
2 C. water
1 tsp. rose water
Dissolve yeast in warm water. Mix flour, rice flour, water and
saffron; then add yeast mixture. Let stand at least 1/2 hour.
Boil sugar and water for 5 minutes. Keep warm but not enough
to cook it more. Add rose water just before using. Pour batter
into a plastic squeeze bottle such as for dispensing catsup.
Squeeze batter into hot fat at 375ÂºF in pretzel shapes and fry
until lightly brown, turning once. Lift from fat, drain and drop
directly into sugar/water syrup. When clear and full of syrup,
remove and drain, placing on serving platter.
Do not use the same slotted spoon in the hot fat as in the syrup, as it spatters badly. It helps to have 2 people cooking, 1 frying and 1 taking
the jallebis out of the syrup. Be careful not to let the fat get too
hot. A small pan is safer than a large one.
Makes about 50 jallebis.