Preparation time is 1hours 30minutes
Cook time is 20minutes
Total time is 1hours 50minutes
Serve is for 16 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
16
- 1 cup Woolworths Greek-style natural yoghurt
- 1 cup plain flour
- 1/4 cup cornflour
- 1teaspoons ground turmeric
- 1teaspoons ground cardamom
- 1teaspoons bicarbonate of soda
- 1/4 cup ghee
- 1-2 drops red gel food colouring
- 1 cup caster sugar
- 3-4 drops rose essence
- 1 1/2 cups sunflower oil
- 2 blocks white chocolate 180g, chopped, melted
- 1tablespoons edible dried rose petals
- 1/4 cup pistachio kernels, toasted, chopped
Description
Inspired by the popular sweet street snack, this white chocolate bark is topped with a spiral of crunchy jalebi for a tasty treat fit for any Diwali celebration.
Method
Step 1 of 5
Line a sieve with muslin cloth and place over a large bowl. Spoon yoghurt into prepared sieve. Cover, then chill overnight.
Step 2 of 5
Place flour, cornflour, turmeric, cardamom and bicarbonate of soda in a large bowl, then make a well at centre. Add ghee, 1 cup water and strained yoghurt and mix well to form a thick, smooth batter. Tint with red colouring to make an orange colour. Cover and set aside in a warm place for 1 hour.
Step 3 of 5
Meanwhile, place sugar and 2 cups water in a large heavy-based saucepan. Stir over low heat for 3 minutes or until sugar dissolves. Increase heat to high and boil, without stirring, for 7 minutes or until syrup thickens. Remove from heat. Allow bubbles to subside. Cool slightly, then stir in essence.
Step 4 of 5
Heat oil in a large, deep frying pan over high heat. For each jalebi, gradually drizzle cup batter into hot oil in a circular motion to form a coil. Shallow-fry for 1-2 minutes or until golden. Using a slotted spoon, remove jalebi from oil and drain on paper towel. Repeat to make 8 jalebi in total. Dip each jalebi briefly into sugar syrup, then place on a plate.
Step 5 of 5
Line a baking tray with baking paper. Spread melted chocolate over tray. Top with drained jalebi, rose petals and pistachios. Allow to set. Break into pieces to serve.
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