Wednesday, August 13, 2008

Just Indian Recipes: Jellabies (Best Beloved)

Make a batter of one pound of flour and water. Make it just about as thick as you would for pancakes. Cover the vessel tightly and let stand for three days. Then stir in about a half a cup of thick sour milk. Pour a little of this batter into a vessel with a hole in the bottom. In India a cup made from half a coconut shell is made for this purpose, one of the eyes in the monkey face at the end being perforated. Fill this cup with batter and let the batter run through a little at a time into a pan of boiling fat. While the batter is running out through the hole keep the hand moving in a circle, so that the jellabies will take the form of pretzels. Fry as you would doughnuts.

In the meantime have a dish of syrup ready. Make this syrup from a pound of brown sugar and water. Cook it until it is about as thick as maple syrup. Keep this syrup in a warm place and as the jellabies fry place each one for a few minutes in the syrup. Remove and pile them on oiled paper until needed. These are sure to make a hit. Be sure and fry them until they are quite brown. If one doesn't want to bother with the batter standing around for three days, they can be made up at once by adding a teaspoonful of baking powder to the mixture and beating it well. The milk must not be too sour in that case.

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