How to make Mushebek ( Jalebi treat )
Mushebek is a popular Ethiopian sweet treat, often enjoyed during festive occasions. This deep-fried dessert, similar to a funnel cake or jalebi, is crispy on the outside and soft on the inside, soaked in a delicious syrup.
Ingredients
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup water (more if needed)
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom (optional)
- Vegetable oil (for frying)
For the Syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cardamom (optional)
- 1/2 teaspoon rose water (optional)
Instructions
1. Prepare the Batter
- In a mixing bowl, combine the flour, sugar, instant yeast, salt, and ground cardamom (if using).
- Gradually add water while whisking until you get a smooth, thick batter. The consistency should be similar to pancake batter.
- Cover the bowl with a damp cloth and let the batter rest in a warm place for about 30 minutes to an hour, or until it has doubled in size.
2. Prepare the Syrup
- While the batter is resting, prepare the syrup. In a medium saucepan, combine the sugar, water, and lemon juice.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Reduce the heat and let it simmer for about 10 minutes until it thickens slightly.
- Stir in the ground cardamom and rose water (if using), then remove from heat and let the syrup cool.
3. Fry the Mushebek
- Heat vegetable oil in a deep frying pan or pot over medium-high heat.
- Transfer the batter to a squeeze bottle, piping bag, or a zip-lock bag with a small corner cut off.
- Once the oil is hot (you can test by dropping a small amount of batter into the oil; it should sizzle immediately), squeeze the batter into the oil in circular or spiral shapes, similar to a funnel cake or jalebi.
- Fry until golden brown and crispy, turning occasionally to ensure even cooking. This should take about 2-3 minutes per side.
- Remove the fried mushebek with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
4. Soak in Syrup
- While the mushebek are still warm, dip them into the prepared syrup, ensuring they are well-coated.
- Place the syrup-coated mushebek on a wire rack or a plate to cool and let the syrup set.
5. Serve
- Serve the mushebek once they have cooled and the syrup has set. They can be enjoyed as a sweet snack or dessert.
Tips
- Make sure the batter is smooth and free of lumps for the best texture.
- Adjust the thickness of the syrup to your preference by simmering it longer for a thicker consistency.
- Mushebek is best enjoyed fresh but can be stored in an airtight container for a few days.