By azu  

August 11, 2010

Zileybi 0 5 0
  • Prep: 30 mins
  • Cook: 20 mins
  • 30 mins

    20 mins

    50 mins

  • Yields: Many


3 cups all-purpose flour

2 tsp baking powder

2 cups sugar

1 inch cinnamon

2 cardamoms

4 pieces of Pandan (rampe / raambaa) leaves – cut into ½ inch pieces

1 cup jasmine water (substitute: 1 tbsp jasmine essence)

2 tbsp rose water


½ tsp red food coloring

Vegetable oil for frying


1Over a medium flame, cook about 3 cups of water with the sugar, cinnamon, cardamom and Pandan leaves.

2When the water is boiling add the rose water and take off the flame. Sift the flour and baking powder into a mixing bowl.

3Add the food coloring and some water and mix well with a spoon. Add water gradually to ensure desired texture of mixture.

4The finished flour mixture should be thick enough to be squeezed from an icing bag/nozzle.

5Heat some vegetable oil over a medium heat.

6Using icing bag/nozzle squeeze coil shapes of the flour mixture into the oil.

7When deep-fried, immerse in the previously cooked syrup. When fully soaked in the syrup, take out and place on serving tray.



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