Jalebi

INGREDIENTS

500ml cake flour

25ml rice flour

2.5ml instant dry yeast

5ml sugar

±400ml tepid water

5ml egg yellow food colouring

oil for deep frying

SYRUP 

750ml sugar

500ml water

12.5ml rose water

10ml lemon juice

Combine syrup ingredients and cook until sticky for approximitely 15 to 20 minutes.

Keep warm

METHOD 

For the dough combine dry ingredients in a bowl. Add yeast and water and mix to a

thickish batter. Cover bowl with a clean tea towel and place in a warm place for three to five days to ferment.

Stir mixture well and pour in a sauce bottle. Make jalebi swirls directly into hot oil.

Fry until golden and crisp. Drain and dip in warm syrup for one minute. Drain on rack.