Saturday, February 12, 2011

Jelabi - 4th day blogging marathon


  
Today is my 4th successful  day in blogging marathon hosted by Srivalli.  Theme which I have chosen today is  "STREET FOOD", after seeing some of my fellow blogger with same theme has posted lot of chat food in this category & felt very sad about missing of jelabi & katchories and this was the story behind my jelabis . Try out & let me know your valuable comments..

Meanwhile don't forget to check my 26 fellow bloggers for their  yummy recipes........


Ingredients:

All-Purpose Flour – 1 cup
Rapid Rise Yeast – 1 tsp
Corn Starch – 2 tsp
Oil – 1 tsp
Sugar - 1 tsp
Salt - A pinch
Orange Food color - 2 pinch ( if you are using saffron, avoid food color)
Warm Water – 3/4 cup or as required

For Syrup:

Sugar – 1 1/4 cups
Water – 1 cup
Lemon Juice – 1 tsp
Cardamom Powder – 1/4 tsp

Method:


For jelabi batter:

  • In a  bowl, add All-purpose Flour, Rapid Rise Yeast, Corn Starch, Salt, Sugar, food color and  Oil, Mix thoroughly. ( If you are using normal yeast, then mix it in 1 tbsp warm water & rest it for 5 minutes & then add to the flour)
  • Add luck warm to the flour add mix with out lumps till the batter is smooth.
  • Rest it for 1/2 hour in a warm place, I kept it in convection oven with lights on. If you are using normal yeast rest it for 1 hour.
  • After 1/2 hour take the batter out & mix it thoroughly, at this stage batter will be fermented & double the volume.

For Sugar Syrup:

  • Boil sugar & water together. When it boils vigorously, turn off the heat, no need to check for string consistency, syrup must be sticky, If you are using Candie thermometer. turn off the heat when it reads 200F  / 90C.

For Jelabi :

  • Heat oil in a Flat pan in medium heat.
  • Fill the jelabi batter in a zip loc bag ( Make a hole in middle of the ziploc with help of warm needle) or in a empty ketchup bottle or in a piping bag with required nozzle size - I used piping bag for squeeze the batter.
  • Drop little batter in a oil, if it sizzle & come out with out changing color then oil is ready for frying.
  • Squeeze the batter out in the hot oil in circular motion to form a circle. I squeeze the batter, as a connecting circle chain as we see in street side jelabi shop.
  • Fry the jelabis in to golden brown color & transfer directly to hotwarm syrup.
  • After few seconds remove the jelabis & serve hot or cold.


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