Login Form
Latest Recipe
Polls
Jelabi
Created by admin, Saturday, 15 November 2008
Description
Recipe from: "Don't Stop the Cook! A Complete Guide to Caribbean Food Recipes (www.Bluewaterislands.com)Ingredients
At a glance
Dessert/ Sweets
Makes
12-14
2 cups all-purpose flour
1/4 tsp saffron (powdered)
1/4 tsp cardamom (ground)
1/4 cup unflavoured yogourt
1 3/4 cups water (room temperature)
vegetable oil (for frying)
1 1/4 cups warm water
1 1/4 cups sugar
Methods/steps
- Make a batter out of yogourt, flour and warm water.
- Add in saffron.
- Cover with a cloth and leave overnight to set mixture.
- Boil together sugar, water (1 3/4 cups) and cardamom.
- Reduce to a lower heat and cook until a thick syrup.
- Smooth out yogourt batter, beating well.
- Over a moderate high heat, prepare oil for frying.
- Pour the batter through a funnel while spilling out into the pan in a circular motion, forming a 4-5 inch diameter coil.
- Stop the batter flow and cook each jelabi until golden brown on each side.
- Drain on a paper towel.
- Dip the jelabi evenly into the cardamom syrup. Serve them hot in stacks.