Thursday, Dec 20 2007

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D E S S E R T S I N S T A N T   J A L E B I E S

Makes about 12

1 1/2 cup flour (Maida)
1/2 tsp sifted baking powder
1/4 tsp salt
1 cup fresh curds
1/2 cup water (blend together with curd)
70 gm Amul Cheese-grated
Oil for frying

Syrup
1 cup sugar
1 cup water
1 tbsp milk
Pinch of saffron

Mix together the blended curds and sifted flour. blend in the cheese. Whisk briskly and keep aside, for 15-20 minutes.

Meanwhile make the syrup by boiling together the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of `one thread' consistency. Heat oil, preferably in a non-stick frying pan. Put the jalebi mixture in a plastic bag or piping nozzle and pipe 7 cm rings in hot fat. Fry till golden and immerse in warm syrup for 5-7 minutes. Serve hot.

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