Jilapi

Jilapi Recipe # 1 Ingredients: 250g maida (all-purpose) flour 25g gram flour 1 tbsp oil 1 cup yogurt 2 1/2 cups water 350g sugar 2-3 pinches yellow color 500g ghee or butter 4-6 threads saffron, soaked in 2 tbsp hot milk Method: 1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation. 2. Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside. 3. Beat the flour mixture well and fill in a plastic bag with a hole at the bottom. 4. Squeeze out the batter by pressing the bag into the hot ghee. 5. Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies. 6. Fry them until crisp and golden color on both sides carefully. 7. Drain and drop in the syrup. In 5 minutes, the jalebies will be thoroughly soaked. 8. Drain and serve hot.

Recipe # 2

Ingredients: For the jilebi -------------1 cup plain flour 1 tsp chickpea/gram flour 1/2 tsp active dry yeast 1 cup water (a few tbsp more or less as required) 2 tablespoons fresh lemon juice Oil for deep frying For the sugar syrup ------------------2 cups sugar 2 cups water 1 tbsp rosewater OR 1/2 tsp powdered cardamom seeds

Method: 1. Combine the flours and yeast in a bowl, add enough water to make a fairly thick but pourable batter. Let this sit for 10 minutes, then stir in the lemon juice. 2. To make the sugar syrup, combine the water and sugar in a pan, stirring over medium heat until the sugar dissolves completely. 3. Let the mixture boil briskly for 10-15 minutes and then turn off the heat. 4. Heat the oil in a wok. Fit a medium nozzle (not sure of size, but it shouldnt be one with a big opening, because the batter expands in the oil) onto an icing bag and pour the batter into it. 5. Squeeze the batter directly into the hot oil, looping the stream to make pretzel-shapes. Fry the jilebis one or two at a time (depending on the size of your wok) until a golden brown on both sides. 6. Drain and drop directly into the sugar syrup, soaking the jilebis for about 30 seconds each side. 7. Remove with a slotted spoon and place on a plate. Serve hot, cold or at room temperature.

Recipe # 3 Recipe ingredients: * * * *

Sugar Water Urud dal Oil

Recipe method: * Heat sugar and water (1:1) and any essence if preferred until it becomes thick. * Soak urud dal for 1/2 hour and grind it into a thin soft paste. * Pour this paste in a thick plastic cover and make a small hole at its bottom corner. * Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. * Remove this from oil and drop into sugar syrup for 2 minutes and then remove.