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Jalebis, a sweet recipe that comes from Persia

29-05-2020 di redazione

In the 13th century recipe book "Kitab al tabeek", the writer Muhammad Bin Hassan Bhagdadi, whose original manuscript is still kept in the Suleymaniye Library in Istanbul, described the recipe of Zalabiya, renamed Jalebi when she arrived in India.

These gyrates can be found on the countless stalls and kiosks along the streets of Watamu and Malindi and all along the Kenyan coast.
Here is the recipe:

1 cup multipurpose flour

a teaspoonful of cardamom powder

1 teaspoon of instant yeast

2 tablespoons of corn flour

1 teaspoon of oil

1 tablespoon natural yoghurt

3/4 cup hot water

Ingredients for the syrup:

½ cup low sugar

1 cup of water

a pinch of saffron or turmeric

1 teaspoon of lemon juice

a teaspoonful of cardamom powder

In a mesolare bowl carefully flour, cardamom powder, instant baking powder and corn flour.
Add oil, yogurt and water and mix well until there are no lumps.
In a larger bowl or pot, add very hot water and put the bowl with the batter inside the larger bowl (make sure the water does not fall into the batter). Cover the larger bowl and let the batter rest for 30 minutes in a bain-marie.

In the meantime, prepare the syrup:
In a heavy-bottomed pan, add water, sugar and saffron (or turmeric). Cook for 15 minutes over medium heat
Reduce the flame to low heat and add the cardamom powder and lemon juice and stir until everything thickens (but not too much), turn off the fire.
Mix well the fermented jalebi batter and put it in a sac a poche or a bottle of ketchup or mustard with a spout.
Put the seed oil in a fairly large pan and once the right tenperature is reached, press the batter into the hot oil with about 8 small circular movements. The Jalebi should have a diameter of about 5-6 centimeters.
Fry until the underside is golden brown and turn it upside down once to cook the other side.
Using kitchen tongs, remove the jalebi, shake the excess oil and put it directly into the sugar syrup by turning it over to coat both sides and place it on a plate. Continue with the same procedure to make the other jalebis.
Optional but strongly recommended, sprinkle the hot pancakes with fresh pistachio nuts.

Jalebis are excellent hot or even cold and can be stored for 4 or 5 days.

 

TAGS: ricette kenyadolci kenyaswahili street foodjalebis

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