Hey guys! Since I live in Pakistan, I had to get used to the food here.
Gol gappas, samosas, pakoras, halwa puri, gulab jamun, chaat...
They used to be either too sweet or too spicy for my taste, but now that it's been five years since I've been here, I'm used to it. What a typical American, whom had never been introduced to Pakistani food, would think of as super spicy is not spicy enough for my family.
The sweets are really sweet too. Sweeter than the sugar they're made of.
Recently, I have started to make store-bought stuff at hme, too, so today I decided to try to make some jalebis. Or is it jalebi? Or jalebies? Whatever.
Oh. and SOMEONE has been really mean (name rhymes with Adhoosha), she dosn't exist anymore, that's it.
For the batter
1/3 cup warm water
1 tsp yeast
1 tbsp sugar
1/2 cup flour
1/2 tsp yellow/ orange food coloring or 1/4 tsp turmeric powder
1 tbsp vegetable oil
1 1/2 tbsp yogurt
Oil for frying
For the sugar syrup (sheera)
1 cup water
1 cup sugar
1 tsp rose water (kewra)
1/2 tsp lemon juice
A pinch of saffron strands
To prepare the batter, combine the water, yeast, and sugar. Cover and leave to sit for 5-8 minutes for the yeast to activate.
Once foamy and huge, add the food coloring or turmeric and mix well. Cover again and let sit for 25-30 minutes. When you come back, it'll be enormous, so make sure your bowl is big enough.
Now add the vegetable oil and yogurt and whisk until smooth. If the batter is too runny, it's ok, but if too thick add a bit of water. Pour into a squeeze bottle or ziploc bag.
For the sugar syrup (sheera, as it's called in Pakistan), boil everything on a high heat until if you put a drop on your finger, rub it a bit, and pull it apart there is a string of syrup, you can turn off the heat.
To fry, heat the oil in a wok or karhai (if you pour a drop in, it should bubble and sizzle like mad).
Shaping a jalebi is very difficult and requires patience and practice. Begin pouring slowly and make an outline circle, working your way to the center to make a jalebi as above. Fry until brownish, and submerge in the sheera immediately. Let soak for 2-3 minutes, fish out and serve. You might need to make double the sheera for convenience.