Sugar syrup:
Rose/Blossom water – 1-2 tbsp
Prepare the sugar syrup:
Press the “Menu” button, select the “Soup” program and press the “Start” button. Heat sugar, lemon, rose water and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. Then press the “Cancel” button.
Prepare the batter:
Using an eggbeater on low speed gradually beat in water, flour, yeast, salt, and cornstarch. Beat until smooth (approximately 3 minutes). Cover and leave to rise for 30-40 minutes. Fill plastic bottle with batter.
Pour oil into the multicooker bowl. Press the “Menu” button, select the “Fry” program and press the “Start” button. Let the bowl heat for 5 minutes. Squeeze batter into oil, forming a round ring 2-3 inches in diameter, and fill the ring from inside with the batter, forming a lacey rosette. 4-5 rosettes may be made at a time. Fry until golden brown turning once. When done, switch off multicooker by pressing the “Cancel” button.
Remove from oil with a slotted spoon and drop into cool syrup. Remove and place on platter.
Prepare the sugar syrup:
Press “Menu” button and select the “Boil” program. Press the “Start” button. Heat sugar, lemon, rose water and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. Press “Cancel” button.
Prepare the batter:
Using an eggbeater on low speed gradually beat in water, flour, yeast, salt, and cornstarch. Beat until smooth (approximately 3 minutes). Cover and leave to rise for 30-40 minutes. Fill plastic bottle with batter.
Put oil in the multicooker bowl, press “Menu” button and select the “Fry” program, press “Start” button. Let the bowl heat for 5 minutes. Squeeze batter into oil, forming a round ring 2-3 inches in diameter, and fill the ring from inside with the batter, forming a lacey rosette. 4-5 rosettes may be made at a time. Fry until golden brown turning once. When done, switch off multicooker by pressing “Cancel” button.
Remove from oil with a slotted spoon and drop into cool syrup. Remove and place on platter.
Preparing the sugar syrup:
Select the “Boil” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Heat sugar, lemon, rose water and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup.
Prepare the batter:
Using an eggbeater on low speed gradually beat in flour, yeast, salt, and cornstarch. Beat until smooth (approximately 3 minutes). Cover and leave to rise for 30-40 minutes. Fill plastic bottle with batter.
Put oil in the multicooker bowl. Select the “Deep fry” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Let the bowl heat for 5 minutes. Squeeze batter into oil, forming a round ring 2-3 inches in diameter, and filling the inside of the ring with the batter, forming a lacey rosette. 4-5 rosettes may be made at a time. Fry until golden brown turning once. When done press and hold “Cancel” button.
Remove from oil with a slotted spoon and drop into cool syrup. Remove and place on platter.
