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
- 1 pinch saffron
- 180grams honey
- 1tablespoons cardamom pods
- 1tablespoons lemon juice
- 1 1/4 cup canola oil
Nutrition per serving
344kJ / 82Cal
344 Kilojoules or 82 Calories
4% of daily energy intake*
Protein
0.7grams
Fat
6.1grams
Carbs
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Jelebi sweets are traditional for Diwali feasts and this version is made even more delicious with a spiced honey syrup.
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 saffron in a small bowl and cover with 60ml boiling water. Leave to steep for 10 minutes. Add the saffron and water to a saucepan with the honey and cardamom and bring to the boil, reduce the heat and simmer for 5-6 minutes until it reaches a syrup consistency. Stir in the lemon juice and set aside.
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 syrup for 30 seconds, remove and leave to cool on a wire rack.
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