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jalebi / jalaibi / jilawii / jilebi / jeri / zoolbia / zlebia / zalabiyah

December 5, 2011

my housemate recently picked up a container of self-rising flour. i’ve never cooked with it before, and felt a bit clueless about it when i saw it. i still have a lot of questions – can it be used with yeast?

i knew this as an indian and pakistani snack… apparently, however, it’s also enjoyed in nepal, bangladesh, iran, egypt, lebanon, syria, the maldives, morocco, algeria, tunesia, and libya. wow…

Self rising flour 1 1/2 cup
Water to mix (?)
bag with a corner cut
Oil for frying
Sugar 2 1/2 Cups
Water 1 1/2 Cups
Green Cardamom

Preparation
Make sugar syrup by boiling water, sugar and illaichis (note: cardamom) for few minutes. put aside and let it cool down to a warm temperature.
Mix flour with water. The consistency of the batter should resemble that of a cake batter or pancake batter.
Beat it with an electric beater for couple of minutes until all the lumps are well mixed. put the batter in a piping bag or a bottle with small nozzle.
Heat oil in a fry pan and squeeze the batter out in a circular motion, starting from inside out. Make 5-6 jalaibis at a time.
When light golden in colour, take them out and put it in the syrup. (Note that the syrup should not be hot, rather luke warm.)
Make another batch of jalaibis and when they are fried, take the syrup ones out in a strainer and add the newly fried ones in the syrup.

+

thx pakirecipes

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