Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu      

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Gateau Moutail (Jalebi) Share 

Air Mauritius
Air Mauritius News & Specials 

Ingredients: (makes 15-20)

  1. 450 grams plain flour

  2. 1/2 teaspoon salt

  3. 225 grams natural yoghurt at room temperature

  4. 1 tablespoon brown sugar

  5. 25 grams dried yeast

  6. vegetable oil for frying

For the syrup:

  1. 10 cardamons

  2. 10 cloves

  3. 8 cms cinnamon stick

  4. 450 grams brown sugar

  5. Optional:
    2 tablespoons brandy

gateau moutail 


  1. Sift the flour and salt into a warmed large bowl, then gradually add the yoghurt and a little warm water to form a batter consistency of double cream. Add the sugar, stir in well, then sprinkle in the dried yeast. Cover with a clean tea towel and place in a warm place for 6 hours to allow yeast to work.
  2. To make the syrup, bring 1 litre water to the boil in a heavy based saucepan together with the cardamons, cloves and cinnamon stick. Lower the heat, add the sugar and stir until dissolved. Increase the heat and boil rapidly, without stirring, until the volume has reduced by half to a heavy syrup. Remove from heat but keep warm. Optional: Stir in 2 tablespoons of brandy.
  3. Put the batter into a piping bag (used for cake decorating) with a very small opening, about 3 mm.
  4. To fry the gateau moutail, heat the oil in a deep frying pan until a small spoonful of batter immediately  starts to sizzle and float to the surface when dropped into pan.
  5. Squeeze whirls of batter about 10 cms in diameter into the hot oil. Cook until the gateau moutails are golden brown in colour, then remove immediately with a perforated spoon and drain. Immerse the freshly cooked gateau moutails in the warm syrup for 5 minutes or so.
  6. Remove, drain and serve. Enjoy, close your eyes and imagine you are in one of the bazars in Mauritius.
You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.