Zooloobia Or Jalebi
|Cornstarch||3 1⁄4 Cup (52 tbs)|
|Plain yogurt||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||5 Cup (80 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1 Tablespoon|
|Rose water||3 Tablespoon|
In a bowl mix together the cornstarch, yogurt and baking powder, stirring to blend well and until you have a loose pancake batter.
Cover and set aside for about 2 hours.
Meanwhile, prepare the syrup by combining the sugar and water in a saucepan.
Bring to boil over high heat.
Reduce heat and add the lemon juice.
Cook about 10 to 15 minutes or until it is thickened.
Stir in the rose water.
Remove from heat and set aside.
Pour oil into a deep pan to a depth of about 2 or 3 inches.
Place over medium heat to bring to a temperature of about 370 degrees.
Using a turkey baster or funnel, let the batter stream into the hot oil making a circular motion.
Fry on both sides until crisp and golden brown.
Remove the zooloobia with a slotted spoon and drop into the syrup, letting it remain until you have finished frying the second batch.
Then with a slotted spoon, transfer to a serving platter.
Repeat until you have used up all the batter.
lt is best to use yogurt that is 1 or 2 days old.
Fresh yogurt will result in too thin a batter that will not easily slide through the funnel or baster.