Quick and Easy Jalebi

• 625ml (2½ cup) self-raising flour
• 60ml (¼ cup) rice flour
• 10ml (2 tsp) yellow food coloring
• 8ml (1½ tsp) tartaric acid
• 30ml (2 tbs) buttermilk
• 15ml semi-solid ghee
• 440ml (1¾ cup) water
• oil for deep frying
• syrup for dipping jalebi
** Place dry ingredients in a mixing bowl
** Rub in buttermilk and ghee
** Add water and mix well into a thick batter
** Heat oil for frying
** Fill sauce dispenser with batter. Replace cap of dispenser and snip off slightly to ensure a thicker flow
** Pipe directly into hot oil
** Fry until crisped
** Drain from oil and dip into warm syrup for a few seconds
** Place on wire rack for excess syrup to drip off

• 750ml sugar
• 500ml water
• 60ml rose water
** Combine sugar and water and boil for 10 minutes.
** Add rose water

Tips for making sweetmeats

• The secret to the rich, glossy look of sweetmeats such as Jalebi lies in the syrup. When making the syrup, bring the ingredients to a gradual boil. Never rush the process. Syrup brought to a rapid boil results in the crystallisation of the sugar on the sweetmeat and a dull look
• Goolab Jamun needs patience. Fry Goolab Jamun gently on moderate heat. This allows the sweetmeat to cook evenly and soak the syrup well. Goolab Jamun cooked at high temperatures brown on the outside and remain uncooked on the inside. As a result the syrup doesn't soak well, leading to a dry sweetmeat
• Never refrigerate sweetmeats dipped in syrup soon after they are made. Rather allow the sweetmeat to dry out at room temperature before refrigeration
• Last year's powdered milk and flour could ruin a good recipe. Check that all ingredients are fresh
• Always buy sealed ingredients
• Leftovers of unused ingredients can be frozen until further use. If left out, ingredients such as desiccated coconut could become rancid
• To make an attractive platter, place sweetmeats in foil cups