Jalebis (Deep-Fried Pretzel-Shaped Sweets)

by Kathleen Morrison

Servings: 5 dozen

INGREDIENTS

Jalebis:
3 cups all-purpose flour
1/4 cup rice flour
1/4 tsp. baking powder
2 cups lukewarm water

Syrup:
4 cups granulated sugar
3 cups cold water
1/8 tsp. cream of tartar
2 tsp. yellow food coloring
1/8 tsp. red food coloring
1 tsp. rosewater
Vegetable oil

INSTRUCTIONS

Batter:
In deep bowl make a smooth batter of the flours, baking powder and lukewarm water. Let batter rest unrefrigerated and uncovered 12 hours.

Syrup:
Immediately before frying the jalebis, combine sugar, cold water and cream of tartar in 4-quart saucepan. Stir over moderate heat until sugar dissolves. Increase heat to high and cook briskly, undisturbed, for 5 minutes, until 220°F on a candy thermometer. Remove from heat; stir in coloring and rose water. Pour into a bowl and set aside.

Jalebis:
Pour 3 cups vegetable oil into a 10-inch karhai or 12-inch wok or into a deep-fryer to 2 to 3 inches. Heat oil to 350°F. Spoon 1-1/2 cups of the batter into a pastry bag fitted with a plain tube 3/16-inch in diameter. Squeezing batter directly into hot oil, loop a stream of batter back and forth 4 to 5 times to form a sort of pretzel made up of alternating figure-8s and circles, one over the other. Each jalebi should be approximately 3-inches long and 2-inches wide.

In batches of 5 to 6, fry the jalebis for 2 minutes or until golden on both sides. As they brown, transfer them to the syrup for a minute, then place them on a plate. Serve warm or at room temperature.

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