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Jelabi

Created by admin, Saturday, 15 November 2008

Recipe from: "Don't Stop the Cook! A Complete Guide to Caribbean Food Recipes (www.Bluewaterislands.com)

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

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.