Zileybi

Authorazu
Yields1 Serving
Total Time50 minsPrep Time30 minsCook Time20 mins

Ingredients

 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
 Water
 ½ tsp red food coloring
 Vegetable oil for frying

Directions

1

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

2

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

3

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

4

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

5

Heat some vegetable oil over a medium heat.

6

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

7

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

Category

Ingredients

 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
 Water
 ½ tsp red food coloring
 Vegetable oil for frying

Directions

1

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

2

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

3

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

4

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

5

Heat some vegetable oil over a medium heat.

6

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

7

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

Zileybi

Leave a Reply

Your email address will not be published. Required fields are marked *