The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [107]
5. Remove from heat, add the peanuts, and stir to coat.
6. Pour mixture onto a greased plate. The peanuts should spread themselves. If necessary, spread the peanuts in a single layer using a butter knife. Cool completely.
7. Break chikki into about 1 to 1½-inch pieces. Store in an airtight container.
NUTRITION INFORMATION PER SERVING:
Calories: 105; Total Fat: 4 g (Saturated Fat: 0.5 g); Carbohydrate: 18 g; Protein: 2 g; Fiber: 1 g; Sodium: 36 mg
VARIATION: Using brown sugar in place of jaggery requires slightly different ingredients and method:
1 cup raw peanuts with shell
½ cup light corn syrup
¼ cup water
1 cup dark brown sugar
1 tablespoon canola or vegetable oil or butter
⅛ teaspoon baking soda
1. Follow steps 1 to 3, as above.
2. To make syrup: Combine corn syrup, water, and brown sugar on medium heat. Stir until sugar is dissolved. Stir in oil. Cook for about 10 minutes, stirring frequently and adjusting heat as needed to avoid burning. The syrup will start to bubble and thicken. Pour a drop of syrup onto the plate with water; the syrup should turn into a ball right away. Pick up the ball and roll between your fingers. It should be easy to roll into a soft ball. It should not be sticky on your fingers or brittle. (Or, cook mixture to 280ºF on a candy thermometer.)
3. Remove mixture from heat. Add the peanuts and baking soda and lightly stir to coat the peanuts. Follow steps 6 and 7, as above.
Indian Funnel Cakes
Instant Jalebi
PREP: 10 minutes
COOK: 60 minutes
MAKES : 12 servings
SERVING SIZE: 2 jalebies
Imagine my delight when I discovered funnel cakes at the Iowa State Fair . . . and my disappointment when I bit into them. Don’t get me wrong—I love funnel cakes, but they’re just not jalebi. Hot jalebi is, by far, my favorite dessert. Crunchy on the outside and filled with syrup on the inside, they are one of the most popular sweets in India. Like doughnuts in America, they are available fresh and hot in the morning for breakfast.
Jalebi batter is typically fermented overnight with a buttermilk base. In contrast, these instant—and vegan—jalebies require no fermenting, no overnight prepping, and of course no milk product. But they are just as good if not better than most jalebies I’ve had. It may take you a while to master the traditional jalebi shape, but don’t worry, any shape will work.
1 cup all-purpose flour
1 tablespoon besan
½ teaspoon baking powder
¼ teaspoon cream of tartar
¾ cup water
1 tablespoon melted shortening or ghee
1 teaspoon lemon or lime juice
SYRUP
2 cups sugar
1⅓ cups water
⅛ teaspoon saffron or a few drops of yellow
food color
1 teaspoon rose water, optional
3-4 drops yellow food color, optional
Canola oil for frying
1. Use a cone-shaped thick pastry bag and cut about ¼-inch at the bottom of cone to dispense the batter. Set aside. (Or, use a thick plastic storage bag prepped as above.)
2. In a mixing bowl, combine flour, besan, baking powder, and cream of tartar. Add water and mix with hand mixer (about 50 strokes) or electric mixer for about 2 minutes. Add melted shortening and lemon juice and mix gently with a large spoon. Mixture should fall from spoon in a ribbon-like flow. (If needed, add 1 more tablespoon of water and stir well.) Let sit for about 10 minutes.
3. While batter rests, prepare syrup: In a small skillet, combine sugar and water and stir until sugar is dissolved. Bring syrup to a boil over medium-high heat. Cook for about 5 minutes. The syrup will reach about 210ºF on a candy thermometer. Let cool slightly.
4. Heat 2 inches of oil in a karahi/wok or a flat skillet on medium heat. (Or use electric skillet and heat oil to 325ºF.) The oil is ready when a small amount of dough dropped in oil rises to the top right