Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Jalebi (Saffron Doughnuts)




Source of Recipe


The Diverse Israeli Table - Breaking Bread


Recipe Introduction


With distinctly pastry-like qualities (some compare them to
doughnuts), Israeli and other Muslims who live in the Mediterranean basin consider jalebi the traditional bread with which to celebrate the end of the fast of Ramadan.


List of Ingredients




1 envelope (30 gr.) dry yeast
1 tsp. saffron threads
2 3/4 cups GF flour sifted, sifted
2 cups white corn syrup
1 Tbsp. lime juice
1 1/2 tsp. powdered nutmeg
vegetable oil for deep frying



Recipe



Dissolve the yeast in 1/4 cup of warm water (my grandmother taught me to make the water blood temperature - tested on your wrist when proofing yeast).

In a separate small cup, soak the saffron in 1/4 cup of boiling water for 15 minutes.

Place the flour in a large bowl and add 1 1/2 cups of warm water and the dissolved yeast in it's water. Add the saffron water after straining and beat the mixture well.

Heat the corn syrup in the top of a double boiler over, not in, hot water. When warm, add the lime juice and nutmeg.

In a large heavy skillet, heat 5 cm. (2 inches) of oil to 180 Celsius (360 Fahrenheit). Hold a finger on the tip of a large funnel and fill with the batter. Release the finger and slip batter rings into the fat.

Make a few rings at a time, holding the finger on the funnel when not using. When golden, turn and fry on the second side.

Remove with a slotted spoon and dry on paper toweling. Dip the doughnuts into the syrup and place on waxed paper.

Serve warm or at room temperature.

Makes 8-10 doughnuts.