JALEBI QAIMATI/KAIMATI

             JALEBI QAIMATI/KAIMATI 

JALEBI QAIMATI/KAIMATI 

I really don't know exactly what they are called. I thought it was Kaimati za Sheera but I was wrong. So since they taste exactly like jalebi - I named them JALEBI QAIMATI. The regular ones are soft and drenched in sticky syrup. These ones have a crunchy exterior, and inside they are slightly hollow where the sugar syrup absorbs. Tastes exactly like jalebi - I guarantee. Only shape is different. I should warn though it's a tricky recipe. But I shall try to explain as much as I can. So here goes....

INGREDIENTS 

1 Cup Plain Flour 

1/2 Teaspoon Instant Yeast 

A little water to mix

DIRECTIONS 

1) Place the sieved flour in a deep bowl, Add the yeast. Stir to distribute well, start adding water little by little as you keep mixing. Keep adding and beating until you get a batter that is a little thinner than the regular kaimati batter.

2) Cover and set aside to ferment. Once fermented, beat the batter down. 

3) Meanwhile have the sugar syrup ready and cooled. 

4) Heat oil in a wok. Temperature should be very moderately hot. Drop in very tiny balls of batter into oil. Once wok is reasonably full (don't overcrowd) start stirring the kaimati almost continuously to get a golden brown colour all round. Do not over-brown otherwise syrup won't absorb. If under-browned...they'll go soggy in syrup. 

5) Drop the dumplings right into a deep pan containing the cooled sugar syrup. Let them soak for about 5 to 6 minutes before removing them into serving dish. You can break one dumpling to check if syrup thoroughly absorbed.  Pour any remaining syrup over the dumplings after you are done frying all. 

HOW TO PREPARE SYRUP 

INGREDIENTS 

2 Cups sugar 

1 and a half cup water 

Few drops Rose Essence 

DIRECTIONS 

Place the water and sugar in a pan and set on heat to boil. Avoid stirring as much as possible. Once sugar has melted, place a few drops of syrup onto a saucer and rub between fingers. It should be just sticky. No thread formation needed otherwise syrup won't absorb. After it cools, add in a few drops of rose essence 

GOOD LUCK TO THOSE WHO WILL DARE TO TRY!