Wednesday, May 20, 2009


1 cup white flour (maida)
1 \2 level teaspoon. bicarbonate of soda
1 tablespoon. plain yogurt
2\3 cup water
- few drops of jalaibi (orange red) color
For syrup:
- 11\2 cup sugar
- 11\2 cup water
- ghee or oil for deep frying
1.Sieve flour and bicarbonate of soda together in a bowl. Add yogurt, food color and water. Whisk to a smooth batter. The consistency should be like thin pancake batter. Add little more water if necessary. Leave aside to rest for about 5 hours at room temperature or overnight in the refrigerator.
2. Put sugar, water and cardamoms in saucepan. Bring to boil, stirring until the sugar has dissolved. Boil rapidly for about 10-15 minutes or until a thick syrup has formed.
3. Heat ghee or oil in a deep frying pan or karahi to 170C or 325F. Pour batter in polythene bag or in a muslin cloth and hold it like a piping bag, make about 3mm hole at the base. Pipe jalaibi shape (pretzel shape ) into hot oil. Fry both sides for about 3-5 minutes or until crisp.
4. Remove with a slotted spoon, drain on absorbent kitchen paper and then place in the hot syrup for 3-5 minutes, remove with a slotted spoon and transfer to serving dish.
5. Serve warm with green tea or warm milk.

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