Indian Funnel Cake, a.k.a. Jalebi, Recipe From ‘Indian Simmer’

Yahoo Food

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Prerna Singh of Indian Simmer shares a tempting dessert that gives state fair funnel cake a run for its money.

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Photo: Prerna Singh

Jalebi
Makes 8-10 jalebis

1 teaspoon yeast or 3 tablespoon sour yogurt
1 cup all purpose flour
2 ½ tablespoon rice flour
¼ teaspoon saffron
¼ teaspoon turmeric

For Sugar Syrup:
2 cups water
2 cups sugar
½ teaspoon rose water (optional)

Oil (for deep frying)

In 2-3 tablespoon hot water, dissolve yeast. Cover and let it sit for 5 minutes.
Now combine flours and spices in a large mixing bowl. Add yeast and water a little at a time make a thick batter. Cover and let it ferment for an 1-2 hours. (If using yogurt instead of yeast then repeat the same process just the batter would be thinner in this case. Exactly like a pancake batter. Cover and ferment for 6-8 hours or overnight.)

In the meantime make a “one thread” sugar syrup cooking sugar, water, and rose water for 15-20 minutes on medium heat.

After fermentation, the batter should be light and flowy. Add extra water if needed.

Heat oil for deep frying. Using piping bag (with tip number 12) or  Ziploc bag with a small opening cut into the corner, pipe the batter into the oil in circular motion. Fry until the jalebi is golden on both sides. Take it out of the fryer and drop into the hot syrup for 5-7 seconds. Strain the extra syrup out and take the jalebis out. Serve with yogurt, rabri, or just as it is.

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