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Sugar Free Jaleebi

Acutally you have to pardon me here because in this old picture a tiny bit of a heavier me was in here also and I did not intend for it to be a selfie. The star of the show in this post is not me with a weight problem and problems with my health but it is the jaleebi. Originally I used refined sugar for the syrup wich is not the case now and not even an ingredient in this post. I am just telling you about my way of doing it which does not involve this rubbish. So disregard and do not use it.

What you must do is use 1/2 cup of besan with 4 handfuls of nido, 3 tbs of cornstarch, 1 pinch each of pink salt, orange food color, 1 handful of all purpose unbleached flour, 4 strands of saffron, 5 tbs of plain yogurt , 1/4 cup of water a little at a time until you have a thick batter. You can put this in to a squeeze bottle like the type they have in restuarnts with a big enough hole to come out of or have it a little bit thicker almost dough like to put it in a piping bag. If using either then I suggest that you add 6 tbs at a time then refill as needed. Set this thick batter aside for now and bear in mind runny batter is not going to work.

For the syrup you will need 1/2 bottle of sugar free syrup and 1/4 cup of water on high heat to boil. In mortar and pestle add 3 green cardamoms and crush then add them to the syrup mixture, add 1 drop each of kewra and rose essence that is alcohol free. This is available in the Indian and Pakistani grocery stores and the sugar free syrup is available at many Middle Eastern groceries.

Now to make the jaleebi Turn on the stove to high heat either using a wok or a cast iron skillet and add 1/4 cup of either corn, canola or vegetable oil. With either using a piping bag or a squeeze bottle with the batter in it, carefully add in a round spiral and it is prefered to make it small so you can handle it better. let it fry until crispy then place it on a paper lined plate to absorb access oil. Repeat until no more batter is left then take the jaleebis and carefully add them to the syrup which the heat should be turned off as soon as the syrup mixture gets thick. Gently add the jaleebies until there is no more to add then enjoy it with chai or even with milk.

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