Preparation time is 8hours
Cook time is 20minutes
Total time is 8hours 20minutes
Serve is for 45 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
45
- 150grams plain flour
- 2tablespoons chickpea flour
- 1/4teaspoons baking powder
- 1/4teaspoons turmeric powder
- 1/2 cup natural yoghurt
- 450grams caster sugar
- 1 1/2teaspoons rosewater extract
- 1 1/4 cup canola oil
- 3tablespoons pistachios, shelled and chopped
- 2tablespoons dried rose petals
Description
Jelebi sweets are traditional for Diwali feasts, delicious soaked in rose water syrup and served with a beautiful pistachio and rose petal topping.
Method
Step 1 of 4
Whisk the flour, chickpea flour, baking powder, turmeric. Whisk in the yoghurt and 150ml of water to form a smooth batter. Leave to rest in the fridge overnight.
Step 2 of 4
Place the batter in the bowl of a stand mixer and beat on medium speed for 10 minutes. Place the sugar in a saucepan with the rosewater extract and 650ml of water, bring to the boil, reduce the heat and simmer for 10-12 minutes until it reaches a syrup consistency.
Step 3 of 4
Heat the oil in a deep pan. Add the batter into a squeezy bottle and squeeze the batter carefully into the oil in a round coil shape. Cooking in batches, fry for 1-2 minutes on each side, remove from the oil and drain on kitchen paper.
Step 4 of 4
Dip the warm cookies into the sugar syrup for 30 seconds, remove, sprinkle with pistachios and rose petals and leave to cool on a wire rack.
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