“Jalebee or the honey rings are made from fermented wheat flour, deep fried in ghee (clarified butter), then dipped in heavy sugar syrup.”
They’re really good – addictive. 😀 I think it’s flavored with rosewater, but I’m not positive. Orange essence?
Anyway, we get back to Fahim’s parent’s place, and Fahim’s mom whips out the jalabees, which I’ve been reading about for years (The Far Pavilions by M M Kaye) and have been wanting to try for forever. So, imagine my absolute and profound delight that this is what Fahim picked up. 🙂
It’s sweet. It drips sweetness. And yet, it’s goooood.
Because my OCD dictates that I must have a recipe, whether I ever make it or not, I looked. I found one recipe only, repeated on a few different sites, but I’m not convinced it’s authentic – the recipe calls for cheese (not specified whether that’s cheddar or mozza or yoghurt cheese or what), which, other than yoghurt or curd cheese, was not, I believe, used in India until fairly recently.
At any rate, here it is.
- 1 1/2 cup Flour (Maida)
- 1/2 tsp. sifted Baking Powder
- 1/4 tsp. Salt
- 1 cup fresh Yogurt
- 1/2 cup Water (blend together with curd)
- 70 grams Cheese – grated
- Oil for frying
- 1 cup Sugar
- 1 cup Water
- 1 tsp. Milk
- Pinch of Saffron
- Mix together the blend yogurt and sifted flour. Blend in the Cheese. Whisk briskly and keep aside for 15 – 20 minutes.
- Now start making the syrup by boiling the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of ‘one thread’ consistency.
- Heat oil, preferably in a non – stick frying pan. Put the Jalabi mixture in a plastic bag or piping nozzle and pipe 7 cm rings in hot fat. Fry till golden and immerse in warm syrup for 5 – 7 minutes. Serve hot.
Makes about 12.
If any of you have a recipe for Jalebies, Jalabis, Jalabees, or whatever variation of the spelling you use, or have a link to a good recipe on the internet, please please please please please let me know.