Ingredients

• For Syrup:
• 2 cups - sugar
• 1.5 cups - water
• 2 pinches saffron, soaked in 1 tbsp. water
• 2 tbsp - rose water
• For the Batter:
• 2 cups - all-purpose flour
• 2 cups - ghee for frying
• 1 cup - warm water
• 1 tbsp - yeast
• 2 tbsp - rice flour
• 1 tbsp - yoghurt

How to Make Jilebi

• For Syrup:
• Bring the water to a boil in a two quart saucepan.
• Remove from the heat, add sugar and stir until the syrup temperature is 220.5 degrees F.
• Remove from heat. Add saffron and rosewater. Stir.
• Keep the syrup warm over very low heat.
• For the Batter:
• Dissolve the yeast in 1 cup warm water.
• Add all-purpose flour, rice flour and yoghurt to the yeast.
• Slowly stir in remaining water until all lumps disappear.
• The batter will become a very smooth paste, not unlike fritter batter.
• Allow this to stand for one hour.
• Prepare a pastry bag with a round 1.5 inch nozzle.
• Close the nozzle opening with a finger and pour some of the batter into the pastry bag.
• Hold the pastry bag above the hot ghee and remove the finger from the nozzle. Squeeze the batter into the ghee, forming several circles, one around the other, and ending with a criss-cross.
• Quickly close the nozzle end.
• Fry the jilebis on both sides until crisp and golden brown.
• Remove, drain and place in the warm syrup for 5 mins.
• The pretzel-like tubes should absorb the syrup. Using tongs, place the jilebis on a large plate to cool.