Jalebi
Servings Prep Time
16portions 10minutes
Cook Time Passive Time
3minutes 4hrs
Servings Prep Time
16portions 10minutes
Cook Time Passive Time
3minutes 4hrs
Ingredients
For the dough:
For the Syrup:
For frying:
Instructions
For the jalebi:
  1. In a food processor slowly whisk the semolina, yeast and salt, then add the water a little at a time until all in.
  2. Now keep whisking for 5 mins on high speed then add the extra 2 tbsp of water and whisk again for 2 mins. Then mix in the yoghurt. Whisk for a further 2 mins. You should now have a elasticated dough but not runny or stiff either.
  3. Cover, then leave to rise for about 4 hrs.
For the syrup:
  1. In a small saucepan heat up the water and the honey for 1 min then turn the heat off and then set aside.
For frying:
  1. The next day, stir in the batter (add a little warm water if the batter is too thick) Put the batter in a piping bag ready for frying.
  2. On a medium heat in a frying pan, heat up the oil.
  3. Now – here comes the tricky bit! Start from the centre, and work your way out, and as soon as you have completed your shape, attach the end part into the shape to sort of glue it together. This will stop it from opening whilst frying.
  4. Take a spoon and lift the hot oil and pour over the jelabi keep doing this for around 1 min. Then turn it over (there is no need to pour over the oil on this side) and cook for 1 min or until its all nice golden colour.
  5. Do the same for the long north African Zlabia.
  6. Take them out and put them on kitchen paper towels to drain off some oil, then soak them in cold syrup for about 3 min. Best served immediately. Enjoy!
Recipe Notes

The reason you spoon over the hot oil over the jelabi is so that your jelabi will be hollow and this way it will get filled with the honey syrup.

It is very important that you do not over fill the pan with oil – use only about 1″ (25mm) or your can’t control the steadiness of the shape.

You can make sugar syrup but its best with honey with a little water just to soften it.

You can also make this with plain flour.