Jalebis

2 cups unbleached all-purpose white flour
1 1/2 tablespoons fine-grained semolina
1/4 teaspoon baking powder
2 tablespoons plain yogurt
1 1/4 cups warm water (100°F)
1/2 teaspoon saffron threads, dry-roasted and powdered, divided (1/8 and 3/8 teaspoon)
3 cups sugar
2 2/3 cups water
1 1/2 tablespoons orange flower water
Vegetable oil for deep-frying

Combine the white flour, semolina, baking powder, yogurt and 3/4 cup of the warm water in a glass or ceramic bowl.  Mix well with a whisk, and then add the remaining water and 1/8 teaspoon of the powdered saffron and whisk until smooth.  Cover with a clean tea towel and set aside in a warm place for 18-24 hours.  The batter will ferment slightly and the batter should fall from a spoon in a broad, solid band without breaking.

Combine the sugar, remaing saffron powder, and water in a 3-quart saute pan and place over moderate heat.  Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes.  Remove the pan from the heat and stir in the scented water.

Arrange a cake rack resting on a baking tray near the frying area.  Heat the oil at a depth of 1 1/2 inches in a large frying pan until it reaches 355°F.  While it is heating, pour 1 to 1 1/2 cups batter into a pastry bag or squeeze bottle.  To shape the jalebis, squeeze the batter into the hot oil, shaping three-ring connecting spirals or loose double figure-eights, each piece about 2 x 3 inches wide.  Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown.  (You will have to turn them the moment you finish shaping them; do not allow the loops to brown.)

Using a slotted spoon, lift the fried jalebis out of the oil and drop them into the hot syrup.  With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centers to fill with syrup while the outsides remain crisp.  (If they soak too long, they will become limp.)  Transfer with a slotted spoon to a cake rack to drain.  Shape, fry, soak and drain the remaining jalebis.  Serve immediately. 

Serves about 6 to 8.


From Lord Krishna's Cuisine by Yamuna Devi