lumicero/recipes-ing2inst huggingface dataset:
Title: Fried Bananas With Sugar 'n' Rum
Ingredients:
- 1/4 dark rum
- 3 sweet unsalted butter
- 5 lime, juice and zest of
- 1 bananas
- 4 vanilla ice cream
Instructions:
1. Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
2. Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
3. Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
4. Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
5. Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
6. Remove bananas from pan and cut in half lengthwise.
7. For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.
Title: Vanilla-Roasted Peaches With Raspberries
Ingredients:
- 2 unsalted butter
- 2 fresh lemon juice
- 2 sugar
- 1 pure vanilla extract
- 4 vanilla ice cream
- 1 raspberries
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. In a shallow baking dish combine butter, lemon juice, sugar and vanilla.
3. Add peach halves, turn to coat in butter mixture and arrange cut side down in a single layer.
4. Roast peaches until tender and the liquid in the baking dish turns syrupy, 15-25 minutes.
5. Brush peaches with cooking liquid half-way through.
6. Serve slightly warm with ice cream and raspberries. Drizzle with cooking liquid.
Title: Easy Tinted Angel Cake
Ingredients:
- 1 powdered sugar
- 3/4 hot water
- 4 maraschino cherry juice
- 3 chocolate curls
- 1
Instructions:
1. In a large mixing bowl, combine angel food cake mix and 3/4 teaspoon Kool-Aid mix. Prepare cake mix according to package directions.
2. In a medium bowl, combine powdered sugar, hot water and grenadine syrup. If necessary, add additional water, 1 teaspoon at a time, to make icing of drizzling consistency. Drizzle icing over cake. Top with white chocolate curls. Makes 12 servings.
Title: S'more Please!
Ingredients:
- 1 graham cracker
- 1/2 marshmallows
- 1 peanut butter
- 1/2
Instructions:
1. Break the graham cracker in half.
2. Spread peanut butter over cracker (add more if desired -- i always desire!).
3. Place 1/2 Hershey's bar on top of peanut butter.
4. Place marshmallow on top of Hershey's bar.
5. Finally, put the other 1/2 of the graham cracker on top.
6. Eat, fall in love and enjoy!
7. Repeat steps 1-6 until satisfied.
Title: Simple No Bake Mountain Bar Cookies
Ingredients:
- 2 granulated sugar
- 1/2 margarine
- 1/2 milk
- 1/4 quick-cooking oats
- 3 peanut butter
- 3/4 vanilla
- 1
Instructions:
1. Mix first four ingredients in sauce pan.
2. Boil one minute.
3. Remove from heat.
4. Stir in oats.
5. Add remaining ingredients.
6. Drop onto wax paper and let cool.
Title: Coconut Caramel Bananas
Ingredients:
- 1 butter
- 1/3 margarine
- 3 brown sugar
- 1/3 brown sugar
- 3 coconut milk
- 4 coconut milk
- 1/3 bananas
- 1/4 French vanilla ice cream
Instructions:
1. Heat butter or margarine in a frying pan over medium heat.
2. Add brown sugar and coconut milk; simmer for 5-7 minutes.
3. Take off heat; add banana liqueur and put back on heat.
4. Add bananas and cook until heated through.
5. Transfer to serving plates and top with toasted coconut and macadamia nuts.
6. Serve with ice cream if desired.
Title: Plum Apricot Crisp Gluten-Free
Ingredients:
- 5 apricots
- 5 plums
- 3 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1 7/8 butter
- 3/8
- 1/2
Instructions:
1. Preheat oven to 350.
2. Use a round cake pan and lightly grease with butter.
3. Chop fruit and mix with spices.
4. Mix oatmeal with about 1/2 cup sugar and almonds. Crumble all but 1 tablespoon remaining butter into oatmeal mix and stir to make a makeshift crumb topping. (Note: due to lack of flour it wont resemble crumbs, but just make sure butter is well integrated but still crumbly).
5. Place fuit into pan, top with oatmeal-crumb mix. Melt remaining tablespoon butter and spoon over top.
6. Bake 40-45 minutes. Tastes great with vanilla ice cream!
Title: 4 O'clocks
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 lemon juice
- 1 lemon rind
- 1/4 sugar
Instructions:
1. Cream together butter and sugar until very light.
2. Add the beaten egg.
3. Add the lemon rind.
4. Sift together 1 cup of the flour, the baking soda, and salt, and stir into the mixture.
5. Stir in the lemon juice.
6. Now add the remaining 1/2 cup of flour a little at a time beating between additions.
7. Note: if the dough looks like it will be to dry it is not necessary to add the entire 1/2 cup, thats why you are not adding it in all at once.
8. You need to end up with a dough you can roll into balls with the palms of your hands.
9. If it's too dry it will crumble instead.
10. Put 1/4 cup sugar in a bowl.
11. Dip fingers into the sugar, pinch off a ball of dough and roll it to the size of a walnut and then dip the ball in sugar.
12. Arrange balls on greased baking sheet three inches apart.
13. You can leave the balls as is to bake and they will spread on their own.
14. However to make traditional 4 O'Clocks, lightly press an oiled cookie stamp in a flower pattern into each ball.
15. Bake at 375ºF for 12 to 15 minutes.
Title: Healthy Snickerdoodles
Ingredients:
- 3/8 granulated sugar
- 1/3 brown sugar
- 1/4 butter
- 1/2 vanilla
- 1 all-purpose flour
- 3/4 whole wheat flour
- 1/4 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 1/8 granulated sugar
- 1/8 cinnamon
- 1/2
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine 3/8 cup sugar, 1/3 cup brown sugar and butter in bowl. Beat with a mixer until fluffy. Beat in vanilla and egg.
3. In another bowl combine flour, baking power, 1/4 tsp cinnamon and salt. Stir with a whisk to combine. Add flour mixture to butter mixture. Shape dough into 24 balls.
4. Combine 1/8 cup granulated sugar and 1/2 tsp cinnamon. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with a glass.
5. Bake at 400 degrees for about 6 minutes. Cool on pan for 1 minute and then remove from pan to finish cooling on wire rack.
Title: Lemon-Soaked Ginger Pound Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 cake flour
- 2 1/2 ground ginger
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 1 3/4 granulated sugar
- 4 eggs
- 2 fresh ginger
- 1/2 crystallized ginger
- 2 candied ginger
- 1 lemon zest
- 1 vanilla extract
- 1/3 sour cream
- 2/3 creme fraiche
- fresh lemon juice
- granulated sugar
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. grease and flour a 10 inch bundt pan.
3. Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
4. Set Aside.
5. Beat butter in a separate bowl until light and creamy about 2 minutes.
6. Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
7. Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
8. Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
9. At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
10. Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
11. Slide a baking sheet under the cake to catch the glaze drippings.
12. While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
13. Remove from heat.
14. Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
15. Use the whole pan of soaking syrup.
16. Dust the cooked cake with confectioners sugar.
Title: Chocolate Java Cake
Ingredients:
- 3 eggs
- 2 strong black coffee
- 1/2 white flour
- 1 1/2 brown sugar
- 2/3 baking powder
- 1 1/2 butter
- 5 salt
- 1/2 granulated sugar
- 2/3 milk
- 2/3
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease two 8 inch cake pans and dust with flour.
3. In the top of a double boiler, over hot, not boiling, water, melt the chocolate with the coffee and brown sugar, cool and add liqueur.
4. With an electric mixer, combine the butter and granulated sugar, beating until light. Beat in eggs, then the chocolate mixture. Add dry ingredients to batter gradually, alternating with milk, until batter is smooth.
5. Pour batter into cake pans and bake on middle rack for 15-20 minutes, until a toothpick comes out clean.
6. Remove from oven and cool before removing from pans.
7. Spread your favorite chocolate icing and perhaps garnish with chocolate covered coffee beans.
Title: Moist Basic Cake
Ingredients:
- 2 1/2 cake flour
- 2 1/4 baking powder
- 1/4 salt
- 1/2 vanilla yogurt
- 1/4 vanilla
- 2 sugar
- 2 milk
- 2
- 1
- 1 1/2
- 3/4
- 4
Instructions:
1. Set oven to 375 degrees (you will reduce the temperature after 10 minutes of baking).
2. Spray bottom ONLY of a 10-inch round cake pan, then line bottom with wax paper then lightly dust with flour.
3. In a bowl stir together flour, baking powder and salt; set aside.
4. In another bowl combine the yogurt with oil, orange rind, vanilla, orange extract and 1 egg yolk; beat for about 2 minutes.
5. Add in 1 cup sugar; beat until thoroughly combined (about 4-5 minues no sugar granules should remain).
6. Add in warm milk and beat for 2 minutes.
7. In another bowl beat egg whites at high speed until foamy; gradually add in the remaining 1/2 cup sugar, beating until stiff peaks begin to form.
8. Add the flour mixture and egg white mixture alternately to the yogurt mixture beating at low speed.
9. Transfer the batter to prepared baking pan, then tap on the counter to remove any air bubbles.
10. Bake at 375 for 10 minutes.
11. Reduce the oven temperature to 350 degrees and bake for about 28 minutes or until the cake tests done.
12. Loosen the cake from the sides of the pan and turn out onto a wire rack.
13. Peel off the wax paper and cool completely.
Title: Apple Snack Cake
Ingredients:
- 1 1/2 whole wheat flour
- 3 baking soda
- 1 1/2 ground cinnamon
- 3/4 ground nutmeg
- 3/8 apples
- 3 honey
- 1 eggs
- 3/8 vanilla extract
- 3/4
- 2
- 3/4
Instructions:
1. Preheat oven to 350 degrees F; spray a 9x13-inch baking pan with cookijng spray.
2. In a large bowl, combine flour, bran, baking soda, cinnamon, and nutmeg; stir in honey, oil, and eggs.
3. Add vanilla, apples, and optionally, nuts; mix well.
4. Bake until toothpick inserted comes out clean, about 35 minutes.
Title: Apple Butter Harvest Bars
Ingredients:
- 3/4 butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 flour
- 1 1/4 salt
- 1/8 rolled oats
- 1 pecans
- 1 apple butter
- 2/3
Instructions:
1. Preheat oven to 350 degrees and grease an 8x8 baking dish.
2. Cream butter and sugars. Add egg yolks and beat until fluffy. Mix in flour and salt and then stir in the oats and nuts. Press half of this mixture into the bottom of the baking dish.
3. Spread the apple butter over the dough to within 1/2 inch of the edge.
4. Sprinkle with pieces of the extra dough until the surface is evenly coated. Press down carefully but firmly to cover the apple butter.
5. Bake for 20 to 25 minutes or until light brown.
6. Cool and cut into squares.
Title: Amaretto Cake With Chocolate Ganache
Ingredients:
- 1 eggs
- 4 vanilla yogurt
- 1/2 amaretto liqueur
- 1/2 heavy whipping cream
- 1/2
- 1/4
- 8
- 3/4
- 1/4
Instructions:
1. Grease and flour your pans. Set the oven to 350 degrees.
2. Mix the cake mix with the next five ingredients.
3. Pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a Bundt pan. Check the cake with a toothpick to see if it is done. (When inserted in the cake, it should come out clean. The cake will have just begun to pull away from the sides of the pan.).
4. Let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack. (Slide some waxed paper under the cooling rack to catch the drips of Ganache-yum!).
5. For the Ganache:
6. Unwrap the squares of chocolate and place them in a bowl.
7. Pour the whipping cream in a pan and bring to a boil.
8. Pour the hot cream on the chocolate and stir it until it is smooth and glossy.
9. (at this point I chill it slightly for a filling or if I want to spread it).
10. Spoon the Ganache over the cake on the rack making sure to cover it evenly.
11. When the chocolate Ganache is almost set, top with almonds and place it on your serving plate.
Title: Lemon Oatmeal Cookies
Ingredients:
- 2 3/4 flour
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 2 sugar
- 2 lemon rind
- 3/4 lemon juice
- 3 1/2 oats
- 1 1/2 powdered sugar
- 1
Instructions:
1. Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
2. Add flour, baking powder and salt, stir in oatmeal.
3. Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time).
4. Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
5. Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
6. Cool and serve.
Title: Best Brownies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 butter
- 3 honey
- 3 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 8 inches pan.
2. In a large sauce pan melt 1/2 cup butter. Remove from heat and stir in the sugar, eggs and 1 tsp of vanilla. Once mixed, beat in cocoa, flour, salt, and baking powder. Once all mixed well spread the batter into the prep'd pan.
3. Bake in the oven for 25-30 minute.
4. For the frosting combine all frosting ingredients together and stir until smooth. Frost the brownies while still warm.
Title: Peanut Butter and Banana Cupcakes
Ingredients:
- 1/2 crunchy peanut butter
- 2 sugar substitute
- 3/4 vanilla
- 1 eggs
- 2 banana
- 1 self-rising flour
- 1 low-fat buttermilk
- 1/4 fat free cream cheese
- 4 sugar substitute
- 3 lemon rind
- 2
Instructions:
1. Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
2. Gradually add eggs, beating well with each addition. Beat in banana.
3. Lightly fold half the flour through the peanut mixture. Stir in the buttermilk, followed by the remaining flour.
4. Spoon into 12 cupcake cases and bake at 350°F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
5. Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
6. Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
7. Cut a small circle from the top of the cakes and cut these circles in half. Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top. Sprinkle with icing sugar if desired.
8. Variations: Can replace sugar for sugar substitute (allow for extra calories).
Title: Blueberry Zuppa Inglese
Ingredients:
- 14 1/2 vanilla pudding mix
- 6 milk
- 3 lemon rind
- 1/2 sherry wine
- 1 1/2 blueberries
- 15 heavy cream
- 2 sugar
- 1/4 vanilla
- 2
Instructions:
1. Prepare cake mix according to package directions. Cool cake in pan.
2. Combine pudding mix with milk and grated lemon rind. Cook, stirring until pudding bubbles and thickens. Cool.
3. Remove cake from pan as directed on package; cut into 3 layers on serving platter. Sprinkle with 1/3 of sherry; spread with 1/3 of blueberry pie filling. Sprinkle with 1/3 of blueberries; spread with 1/3 of vanilla pudding. Repeat, using remaining 2 layers reserving last 1/3 of blueberries for garnish. Whip cream until stiff adding sugar gradually; add vanilla. Spread cream on top of cake. Decorate with remaining blueberries. Chill until ready to serve.
Title: Best Soft Peanut Butter Cookies
Ingredients:
- 2 1/3 flour
- 1 baking soda
- 1 butter
- 2/3 granulated sugar
- 2/3 brown sugar
- 1/2 peanut butter
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Combine flour and baking soda in a small bowl.
3. In a separate bowl, melt 1/2 cup butter in microwave.
4. Add 1/3 cup sugar and 1/3 cup brown sugar to the melted butter and cream all together.
5. Add the other 1/2 cup butter to your prepared butter/sugar combo and mix.
6. Add rest of sugar, brown sugar, and the peanut butter. Cream well.
7. Add egg whites and vanilla to the butter and sugar mixture and combine once more.
8. Gradually add flour mixture to your wet mix about 1/3 cup at a time until all the flour is combined.
9. Roll dough into round balls of any size and place on baking sheet. Bake for 8-10 minutes.
10. Let cool on baking sheet for 1-2 minutes and then remove to a cooled surface. ENJOY!
Title: Sweetheart Brownies
Ingredients:
- 1 butter
- 3/4 sugar
- 2 vanilla extract
- 2 raspberry sauce
- 4 eggs
- 4 all-purpose flour
- 1 1/2 walnuts
- 1/2 pecans
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 9x13 inch glass pan.
3. Melt butter in a small pan over low heat, then sift in cocoa and whisk until smooth.
4. Pour into a large mixing bowl, let cool.
5. Add sugar, vanilla extract, raspberry sauce, and mix well.
6. Lightly whisk the eggs, then add butter and stir to blend.
7. Add flour, stir until combined. Brownies should be stirred by hand, until just blended.
8. Add nuts if desired, spoon into baking dish.
9. Bake for 30-40 minutes, until the middle springs back when lightly pressed and the edges start to pull away from the sides of the pan.
10. Let cool, then sift powdered sugar over the top, if desired.
11. Cut into small squares and stored in a covered container.
Title: Microwave Cake
Ingredients:
- 1 eggs
- 3 applesauce
- 1
- 1/2
Instructions:
1. Mix the cake mix, eggs, pie filling and applesauce until moist.
2. Pour mixture into a microwave safe bundt pan.
3. Bake on high for 6 minutes 30 seconds.
4. Turn and bake for another 6 minutes 30 seconds on high.
5. Remove from microwave; cover bowl with a dish and let stand for 5 minutes. (This will finish the cooking process.).
6. Turn cake over onto plate.
Title: Spiced Yogurt Diamonds
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 1 plain yogurt
- 1 vanilla
- 1/2 dried currants
- 1/2 raisins
- 1/3 nutmeg
- 1/4 cinnamon
- ground cloves
Instructions:
1. Preheat oven to 350-degrees F.
2. Spray a 9-inch square baking pan with Pam or grease pan.
3. In the large bowl of an electric mixer beat sugar and butter together until fluffy.
4. Beat in eggs, one at a time.
5. In as separate bowl sift flour, baking soda and salt together.
6. In a small bowl combine yogurt or vanilla (you could sub vanilla yogurt for the yogurt and vanilla and save one step).
7. Stir yogurt mixture and dry ingredients alternatively into sugar/butter mixture.
8. Pour half of the mixture into prepared pan.
9. In a small cup or bowl combine currents (or raisins) and spices.
10. Sprinkle current/spice mixture over batter in pan and then with a knife swirl spice mixture through batter.
11. Top with remaining batter.
12. Bake cake for 40 minutes or until cake tests done and springs back when touched.
13. Cool and then cut into 2-inch diamonds.
Title: Swiss Meringue
Ingredients:
- 2 cream of tartar
- 1/4 Flavored Sugar or Splenda
- 1/4
Instructions:
1. Preheat oven to 200 degrees. Line large baking sheet with parchment paper
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted.
4. Adhear the parchment paper to the cookie sheet with dots of meringue.
5. Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Title: Darsaan (Honey Noodles)
Ingredients:
- 120 wonton skins
- 4 water
- 50 caster sugar
- 8 honey
- 4 Kahlua
- 1 roasted sesame seeds
- 2
Instructions:
1. Heat oil in a wok and deep fry the noodles/ wanton strips till crisp.
2. Heat a heavy bottomed pan make a single thread syrup of the castor sugar with 60 ml.
3. water.
4. Add the orange squash and honey and toss the fried noodles/ wanton crips in it to coat.
5. Serve hot in 4 bowls and sprinkle 1/4 tsp sesame seeds/ slivered almonds in each bowl, and pour the 1/4 tblsp kahlua on top.
Title: Chocolate Trifle
Ingredients:
- 3 eggs
- 1/2 butter
- 1 light brown sugar
- 2 self-rising flour
- 1 vanilla extract
- 2 chocolate pudding mix
- 1/4 sherry wine
- 2 heavy cream
- 1/2 sugar
- mint sprig
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and flour a 13 by 9 by 2-inch pan.
3. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well.
4. Stir in the vanilla.
5. Spread the batter in the prepared pan and bake for 25 to 30 minutes.
6. Cool and cut into squares.
7. OR one pan of burnt Blondies.
8. Prepare the pudding according to the package directions.
9. Let cool slightly.
10. Crumble the blondies into chunks, put them back into the glass dish, and sprinkle with sherry.
11. Spoon the pudding over the blondies.
12. Beat the cream with the sugar just until stiff peaks form.
13. Spoon the whipped cream onto the completely cooled trifle.
14. Refrigerate until serving time.
Title: Jalebi
Ingredients:
- 2 self raising flour
- 1/2 baking powder
- 1 yoghurt
- 1 sugar
- 3 saffron strands
- 1/4 cardamom powder
- 2 rose water
- 2
Instructions:
1. Mix the flour, baking powder and yoghurt into a batter and keep aside for 24 hours to ferment.
2. Pour batter into a ketchup dispensing bottle.
3. To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency.
4. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
5. Turn off fire, add the saffron strands and cardamom and stir well.
6. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
7. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
8. Fry till light golden and then remove and put directly into the sugar syrup.
9. Allow to soak for 2-3 minutes and then remove.
10. Serve warm.