Jilebe
"The first doughnut concept from ancient India" Agra, India
Ingredients:
Pre-Preparation Sugar Syrup
7 oz Refined Flour
9 oz Water
Frying & Soaking
18 oz Oil
Sugar Syrup
18 oz Sugar
7 oz Water
1 Tbs. Saffron
1 tsp. Green Cardamon Powder
1 oz Milk (Clarify sugar)
Preparation:
Pre-Preparation: Make a spongy batter of refined flour and water and allow to ferment 4 hours.
Sugar Syrup: In a pan put sugar, water and milk, cook it and clear the froth from the top. Cook to a simmer stirring consistently. Add green cardamon powder and strain through a muslin cloth. Add saffron and mix. Keep aside.
Frying & Soaking: Heat refined oil in brass pan. Knock the fermented batter and pour in a piping bag. Pipe the mixture in hot oil in the form of coiled strands. Cook to a golden brown and lift with a tong and dip it in sugar syrup for one minute.
Serve 4
Courtesy of Chef Raj Kamal, Mughal Sheraton Hotel, Agra, India.
 Sheraton Buganvilias Resort |
 Hilton Waikoloa Village |