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Preparation info

  • Makes

    12

    • Difficulty

      Medium

Appears in

Parwana

Parwana

By Durkhanai Ayubi

Published 2020

  • About

Enjoyed during Nowroz alongside mahee fried fish, but also made for celebrations, including Eid, or for weddings and engagement parties, jelabi is a deep-fried, syrup-coated sweet. In Afghanistan, it is often sold by street vendors, and is also eaten in neighbouring countries, including India and Pakistan.

Ingredients

  • 150 g (1 cup) plain (all-purpose) flour
  • 75 g (½

Method

Sift both types of flour into a bowl. Add the yoghurt and warm water, and whisk until you have a smooth, runny batter with a consistency similar to that of pancake batter.

Cover with plastic wrap and set aside at room temperature to rest for 2 hours.

Meanwhile, for the syrup, add the sugar to a small saucepan with 625