JALEBI

Steps:

• Dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
• Let stand until frothy.
• Meanwhile, beat pastry and rice flours with 1 1/2 cups water.
• to a smooth batter.
• Add the yeast mixture and beat again.
• Let the batter stand overnight, lightly covered.
• It will ferment slightly.
• Beat it frothy before using.
• It should be thin enough to pour in a continuous stream.
• Dissolve the 2 cups of sugar in the remaining water.
• Heat it over medium heat and add the cream of tartar and food colouring.
• Cook the syrup to the soft ball stage.
• Let it cool to lukewarm and stir in the essence.
• Using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
• Have ready a large cooling rack set over a baking sheet.
• Put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
• Squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
• Fry until lightly golden,turning once.
• Drain the jalebi on sheets of paper towel.
• While still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
• Repeat the process of frying and draining and dipping and dripping until the batter is used up.
• these can be eaten hot or cold.