I don't really miss foods as I am so relieved to be feeling well. However, if I had to spend the rest of my life without eating jellabis I would be a bit sad. These are the syrup filled swirly sweets you see in Indian shops. I made some many years ago, and had a go at these the other day.
This is a first attempt and I didn't follow a recipe so I do need to work on it, but the resulting morsels had the right flavour and texture, they were just the wrong shape. So, I am confident that next time I could get it right.
The original way to make jellabis is to let your batter self-ferment the same way you would make dhosa. I added a bit of baking powder and a bit of yeast as I wanted a quick result. I also left out the yogurt as I have a problem with milk - I am realising after my experiments with lactase that I am probably not just lactose intolerant but also mildly allergic to milk proteins.
The dough needs to be dispensed into the hot fat to make swirls, and I now realise I should have made a a dough that needed to be extruded rather than just dribbled (I filled a funnel and kept my finger over the end...not the easiest option with such a runny batter).
Once the batter has turned golden brown, drain it on kitchen paper then immerse in hot syrup. Drain on a rack and then eat. I like these left for a while to develop a good crisp outside to contrast with the syrup inside, but some people like them still hot.
125g flour ( 40%urid, 40%tapioca, 20% cornmeal)
1/4 tsp baking powder
200 ml water
mix to a smooth batter, leave to rise until you can see it has expanded
Heat oil to deep frying temperature
squiggle batter in to fat
cook until golden brown
Make a sugar syrup to soft ball state.
Use whatever flavouring you want, traditionally it is cardomon.
I very rarely deep fry, but had a large container of sunflower oil in need of using up. I made a sequence of things like these jellabis and pakoras so that I could make best use of the large pan of oil. I don't like the smell of deep frying, but will have another go at making these properly for a special event sometime. Do, however, go ahead and make jellabis with the gf flour - they should work fine.