Saffron and Pistachio Jalebi
Makes 20
Prep 30 Minutes + 12 Hours fermentation time
Cook 15 Minutes
Ingredients
140 g Gluten Free Plain Flour (1 cup)
1 tablespoon Besan Flour (Chickpea Flour)
0.25 teaspoon Cardamom, ground
0.25 teaspoon Baking Powder
0.25 teaspoon Bicarbonate of Soda
3 tablespoon Natural Yoghurt
Orange Food Colouring
Water
Oil, for frying
Pistachios, roughly chopped (to serve)
100 g Natvia
125 mls Distilled Water (1/2 cup)
0.25 teaspoon Cardamom Powder
5 Saffron Threads
0.5 teaspoon Lemon Juice
Method
- In a bowl combine the flours, baking powder, bicarb soda and cardamom.
- Add the yoghurt and a few drops of the food colouring. Slowly add water (around ½ cup), while stirring until a batter is formed. Whisk until smooth.
- Cover and set aside in a warm area to ferment for 10-12 hours.
- Once fermented whisk the batter until smooth. If the batter is too thick add 1-2 tbsp water and whisk again. The batter should be similar consistency to pancake batter.
- To make the syrup, combine all of the ingredients except the cardamom and lemon juice in a small saucepan. Whisk to combine.
- Over a medium/high heat, bring to the boil. Reduce the heat and simmer for 2 minutes. Turn off the heat and add the cardamom and lemon juice, whisk to combine.
- Heat the oil in a small pot, keeping the heat to medium low.
- Spoon the jalebi batter into a squeeze bottle with a small tip.
- Once the oil comes to temperature, squeeze the batter into the oil, making a spiral shape. Once you have made the desired shape, increase the heat and fry until crisp (around 15-25 seconds).
- Use a slotted spoon to remove the jalebi from the oil and place into the warm syrup for 30-40 seconds.
- Remove from the syrup and serve immediately with chopped pistachios sprinkled on top.
|
Carbs |
Pro |
Fats |
Energy KJ |
Calories |
Serving size |
|
6.4g |
0.4g |
0.4g |
140kj |
33 |
28g |
