Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 125 | Grams | Flour, Gram /Chana Ata | Tp prepare batter |
| Half | Kilogram | Flour, All Purpose | To prepare batter |
| 10 | Teacup | Water | or as required. For batter.and syrup |
| 1250 | Grams | Cooking Oil | or ghee. For frying. |
| 2 | Kilogram | Sugar, Table | For sugar syrup |
Method
Batter Preparation:
Mix wheat flour and Besan (chana Atta) with about three cups of water and beat well till it becomes a batter.
Syrup Preparation:
Mix sugar in about eight cups of water, keep on fire and boil for about half an hour till it becomes slightly sticky syrup. Keep it down. Keep the syrup handi in boiling water, that it may not get cool.
Jelebees Preparation:
In a broad deep pan keep plenty of ghee or cooking oil on the fire. When well hot, fill a jelebee mould(*) with the batter and through its hole, pour the batter into the boiling ghee in the shape of concentric circles consisting of three or four smaller ones within as one string (without breaking). If it breaks, just continue, till you gain experience. Thus forming them into coils or Jelebees.
Fry them for about ten minutes. When well fried turn and fry the other side. You can fry more than one coils in the oil, according to the space available. Remove them and dip them in the prepared syrup for about a minute, and remove and place them in a dish.
(^) A jelebee mould is a coconut shell or any small mug or vessel, with a hole in the center.
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