过去十年间只要我工作不是特别忙碌，我都会在排灯节（Diwali）前自己做一两种印式甜点过节拜拜用。

今年排灯节前两天刚好我不上班，就做了这款比较复杂的油炸甜甜圈Jelebi。这款甜点材料其实很简单，却是非常难做的一个甜点，两天里我做了三次才算是比较满意了。它的难度在于熬制糖浆的温度和炸圈圈时的手势，完全的纯手艺要求呢！

这道甜点可以冷热两吃，各有各的风味。

I have made a point to make one or two types of Indian sweets every year during the Diwali time in the past years. 

This year, it is Jelebi, a type of sweet similar to funnel cakes, it is just much smaller in size comparing to funnel cake.  It is made by deep-frying the batter in circular shapes and then soaked in sugar syrup until it is all coated with syrup. 

This sweet is particularly popular in the Northern part of Indian. it can be served warm or cold. 

材料:(可做约25-30个甜甜圈）

1/2杯 中筋面粉（Maida）

1 大勺 黄豆 或 鹰嘴豆粉（有助于发酵）

1 大勺 酥油/无水奶油

1/4 杯 原味酸奶 （最好是老酸奶）

1/4 杯 水

1/4 茶匙 泡打粉

2 滴 红色食用色素

糖浆：

1杯 糖

1杯 水

2 片 青柠/柠檬片

25-30根 藏红花

油炸用：

1 杯 酥油

1/2 杯 食用油（或全使用酥油）

1个 挤花袋 或 1 个挤压瓶子

Ingredients: (Makes about 25-30 Jelebis)

1/2 Cup All purpose flour (Maida)

1 tbsp of Soy or Chickpea flours （This helps to shorten the fermentation time)

1 tbsp of Ghee

1/4 Cup of  plain yogurt, preferably sour

1/4 Cup of water

1/4 tsp of baking powder

2 drops of red food coloring

For the Syrup:

1 cup of sugar

1 cup of water

2 slices of lime

25-30 strands of saffron

For frying:

1 cup of ghee

1/2 cup of cooking oil (or use 1.5 all ghee)

1 piping bag or 1 squeeze bottle

1. 把中筋面粉、无水奶油、酸奶、黄豆粉和水混合匀，加盖发酵一晚上。

2. 第二天早上如果面糊能明显看见有些泡泡，闻起来有点微酸即发酵成功。

3. 加入泡打粉和食用色素，再次把面糊搅拌匀。就可以开炸了。

1. Place all purpose flour, yogurt, ghee (clarified butter)，soy flour in a container, add water and whisk until smooth, leave the batter to ferment over night.

2. You will see some bubbles forming in the batter the next morning and the batter will smell a little sourish, that means the batter is ready.

3. Add the baking powder and food coloring and whisk the batter again, adjust with little water if the batter is too thick.

4. 炸甜甜圈之前先把糖浆做好，把糖、水和两片青柠或柠檬一起放到一口小锅里加热至糖全溶化为止。

5. 继续中火煮糖浆至泡泡变小，这个时候可以开始测试糖浆是否达到所需的浓度。

你可以用两种方式测试糖浆，第一种是用小勺取一点糖浆稍微冷却后把糖浆用拇指和食指挤压一下再拉开，如果糖浆形成一条直线不断裂，那这个糖浆就做好了。

第二个方式比较直白，就是用厨用温度计测试糖浆温度，如果温度在110 to 112 °C (230 to 234 °F)之间，这个糖浆就好了。

6. 这个时候可以把火开到最小，保持糖浆温度，但是不翻滚的状态。

4. Make the syrup before frying the jelebi, place sugar, water and lime slices in a pot, bring to boil for about 10 minutes until the sugar completely dissolved. Take the lime slices out and discard.

5. Continue to cook the syrup until the bubbles becoming smaller, you can now test the readiness of the syrup.

There is two methods that you can use to test the syrup, the first method is called the "thread" method.  It is done by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form.

The second method is simply using a candy thermostat, if the temperature of syrup is between 110 to 112 °C (230 to 234 °F), the syrup is ready.

6. Add the saffron threads into the syrup, stir well, turn the stove to lowest possible heat to keep the syrup warm and not boiling.

7. 把面糊装到裱花袋/挤压瓶里，锅里热上酥油和食油，转中小火。

8. 用裱花袋或挤压瓶把面糊用由中间开始往外画圈的方式挤到热油里炸，中小火把圈圈炸金黄后翻面再炸至金黄色即可。

7. Place the batter in piping bag or squeeze bottle, heat up oil and ghee at medium low heat in a heavy bottom pan.

8. Squeeze 3- inch round whorls of batter into the hot ghee, working closely from the center out. Fry until golden brown on the bottom, then flip to fry on the other side until it's golden brown.

我做了个小短片演示怎么挤圈圈。Here is a short video on how to pipe the batter in hot ghee.

https://img1.blogblog.com/img/video_object.png

8. 把炸好的圈圈沥干油后浸入煮好的糖浆里泡2-3分钟。如果想吃热的，这个时候可以装盘享用。

9. 把圈圈取出滴干糖浆摆到饼干架上晾30分钟至糖浆形成一层薄薄的外壳。这个时候可以装盒收藏。

8, Remove the fried jalebis from the oil and drain. Transfer the jelebis to the saffron syrup and let soak for a minute or two，serve warm if you like warm jelebis.

9. Or else, remove the jalebis from the syrup and set on a rack to dry for 30 minutes until the syrup has formed a hard shell. Store in airtight container.

欢迎到我的英文博客玩--

http://www.echoskitchen.com/2018/12/jelebi.html