Cannaghee-based Jalebis
Sweets

0 m
prep time
20 m
cook time
40 m
ready time
A sugary snack native to South Asia, this cannabis-infused treat is great for serving at parties and enjoying in groups!
Jul 15, 2012 - HERB
Ingredients
1 cup all-purpose flour
2 tsp gram flour
½ cup plain yogurt, beaten
½ cup water
A dash of baking soda
½ L cannaghee
500 mL sugar syrup
A few threads of saffron
2 tsp gram flour
½ cup plain yogurt, beaten
½ cup water
A dash of baking soda
½ L cannaghee
500 mL sugar syrup
A few threads of saffron
Method
- Mix the all-purpose flour and gram flour in an appropriately sized mixing bowl.
- Add yoghurt and water and mix well until no lumps remain.
- Keep mixing for 5-7 minutes and then perform a consistency test (*see consistency test).
- Add the baking soda and mix thoroughly.
- Heat cannaghee over low flame in a deep dish pan while you fill the mixture into a wide-nozzle pastry/icing bag.
- Once the cannaghee is bubbling, squeeze the contents into the pan in any shape you'd like (traditionally they have a concentric circle shape, but you can make them into a weed leaf shape if you have the patience and agility).
- Lightly brown your jalebis on either side.
- Repeat until all the batter is used and let the excess oil drain out.
- Heat the sugar syrup over a low flame and add the saffron.
- Remove the syrup from the flame and drop the jalebis into syrup.
- Drain excess syrup and serve hot!
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