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1
Dissolve yeast and 1/4 teaspoon of sugar in 1/2 cup warm water.
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2
Let stand until frothy.
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3
Meanwhile, beat pastry and rice flours with 1 1/2 cups water.
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4
to a smooth batter.
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5
Add the yeast mixture and beat again.
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6
Let the batter stand overnight, lightly covered.
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7
It will ferment slightly.
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8
Beat it frothy before using.
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9
It should be thin enough to pour in a continuous stream.
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10
Dissolve the 2 cups of sugar in the remaining water.
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11
Heat it over medium heat and add the cream of tartar and food colouring.
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12
Cook the syrup to the soft ball stage.
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13
Let it cool to lukewarm and stir in the essence.
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14
Using a heavy fry pan or skillet or wok and at least 1 1/2 inches of oil, heat to 375 deg.
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15
Have ready a large cooling rack set over a baking sheet.
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16
Put the batter into a pastry bag with a 1/4 inch nozzle or squeeze bottle with nozzle.
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17
Squeeze the batter into the oil in a concentric circle about 3 inches in diameter or larger if you wish.
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18
Fry until lightly golden,turning once.
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19
Drain the jalebi on sheets of paper towel.
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20
While still hot, dip each jalebi into the syrup and then move to the cooling rack where excess syrup will drip off.
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21
Repeat the process of frying and draining and dipping and dripping until the batter is used up.
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22
these can be eaten hot or cold.
