Dessert: Jalebis (Pretzel Shaped Indian Sweet)

Dough:

1 1/2 c. all-purpose flour

1 T. cornmeal, or 2 T. rice flour

1/2 T. yeast dissolved in a little warm water

1 T. vegetable oil

1 c. warm water (or enough to make a smooth batter)

Syrup:

2 c. sugar

1 1/2 c. cold water

1 T. vinegar

4 whole cloves

1 tsp. yellow food coloring, several drop of red coloring to make an orange color

Oil for deep frying

Mix the flour, cornmeal, dissolved yeast, tablespoon vegetable oil and water; let rise 1/2 to 1 hour.  In the meantime, prepare syrup.  Combine sugar, cold water, vinegar and cloves in a saucepan.  Stir over moderate heat until sugar dissolves.  Increase heat, cook briskly, undisturbed for 5 minutes.  Turn heat low, stir in the coloring.  Heat 2 to 3 inches of oil to 350.  To make the "Jalebis," spoon some of the batter into a pastry bag.  Squeeze the batter directly into the hot oil.  Loop a stream of batter to form a pretzel, or some overlapping circles.  Each "Jalebis" should be about 3 inches long and 2 inches wide.  In batches of 4 or 5, fry the "Jalebis" for a minute or two until they feel firm to the touch.  Transfer them immediately into the warm syrup, let them be submerged in the syrup for a minute, then turn them out on a plate.  Makes about 1 1/2 dozen.

Mrs. Kenneth (Mary) Bauman

Our Swiss Pantry II

First Mennonite Church

1987