APPLE JALEBI

APPLE JALEBI

Ingredients

12 apple rings

For The Jalebi Batter

1/2 tsp dry yeast
1 tsp sugar
1 cup plain flour (maida)
1 tbsp melted ghee
oil for deep-frying

For The Sugar Syrup

1 cup sugar
1/2 tsp saffron strands
a pinch of saffron colour
2 tsp rose water
1 tbsp milk

For The Garnish

1/2 tsp cardamom (elaichi) powder
1 tbsp pistachio slivers
a few rose petals

Method 

For the jalebi batter

1. Combine the yeast, 2 pinches of sugar and ½ cup of lukewarm water in a bowl and mix well.
2. Sprinkle 2 pinches of plain flour on top, cover with a lid and keep aside to rest for 3 to 4 minutes. When the bowl is full of froth, the yeast is ready to use. Keep aside.
3. Combine the remaining plain flour, sugar, ghee, yeast liquid and some warm water (approx. ½ cup) in a deep bowl and mix well to make a thick batter.
4. Cover and keep aside to rest for 40 to 50 minutes and mix well again.

For the sugar syrup

1. Warm the saffron in a small vessel, add milk and rub until the saffron dissolves. Keep aside.
2. Combine the sugar and 1 cup of water in a deep kadhai and boil on a medium flame for 8 to 10 minutes or till the sugar dissolves completely and the syrup is of 1 thread consistency.
3. Add the saffron-milk mixture, saffron colour and rose water, mix well and cook on a slow flame for 2 more minutes, while stirring continuously.
4. Keep the syrup warm.

How to proceed

1. Heat the oil in a kadhai, dip the apple rings in the batter a few at a time and deep-fry in oil till they turn golden brown and crisp from both the sides. Drain well and keep aside.
2. Place the apple jalebis in the warm sugar syrup one by one, soak for 1 minute and transfer on a serving plate.
3. Serve immediately garnished with cardamom powder, pistachios and rose petals