These distinctive orange sweets are coated with a lime-tinged syrupl the coating must be done when the syrup and jelebi are hot,or it wont coat well.
- 250 g white dhal (urad dhal) skinned
- 50 ml water
- 1/2 teaspoon orange food colouring
- 1 teaspoon ghee
- Oil for frying
- 1 kg sugar
- 800 ml water
- seeds from 5 cardamom pods
- 1 large lime juiced
- To make batter: Soak dhal in water for 1 hour; drain. Grind the dhal with water, orange colouring and ghee in a wet grinder till it forms a thick paste that can be piped. Remove and set aside.
- To make syrup: Heat sugar and water in a large wok over high heat. Let it boil for 10 minutes over medium heat, or until it thickens. Add the cardamom seeds and lime juice and boil for another5 minutes. Keep syrup warm over low heat.
- To make jelebi: Squeeze the paste into a thick cloth with a small hole (the size of a knitting needle) in the middle. Alternatively, use a piping bag. Heat the oil in a large wok. When the oil is hot, pipe the paste directly on the hot oil; first in a circle (1), then coils around the circle (2).
- Fry until golden brown (3). Remove from oil (4) and place in the warm syrup to coat, submerging for 1 minute (5); remove and place on a tray (6). Repeat until the batter is used up.
- The jelebi can keep for 1 month.