Ingredients:
• 2 cups (2 x 250ml) white bread flour
• 2 x 5ml Eno powder
•4 tbsp plain yoghurt
• 1 tbsp melted ghee
• Ghee to deep fry
• 1 cup (250ml) gram flour
• 1 can soda water
• 1 tsp egg-yellow colouring
Syrup:
• 4 cups sugar
• 4 cups water
• 4 tbsp rose water
Method:
Bring syrup to boil – about 15 minutes and set aside.
Combine all batter ingredients together to make a pouring ribbon-like batter.
Pour directly into the hot ghee using a dispenser, shape Jelebis and allow to cook till firm and crispy.
Remove and submerge in warm syrup to soak through. Drain on a wire rack
Garnish with saffron.
Recipe by Shikaar Yadh, 081 326 4419, Shikaaryadh@gmail.com.
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