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INGREDIENTS
625ml (2½ cup) self-raising flour
60ml (¼ cup) rice flour
10ml (2 teaspoon) yellow food coloring
8ml (1½ teaspoon) tartaric acid
30ml (2 tablespoon) buttermilk
15ml semi-solid ghee (Clarified butter)
440ml (1¾ cup) water
oil for deep frying
syrup for dipping jalebi
SYRUP
750ml sugar
500ml water
60ml rose water
Combine sugar and water and boil for 10 minutes.
Add rose water
METHOD
Place dry ingredients in a mixing bowl
Rub in buttermilk and ghee (Clarified butter)
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
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