Taken a break from baking today and prepared some apple jalebi. Its raksha bandhan today, and I thought why not make some Indian sweet. I had earlier planned of preparing apple strudel but as I changed my mind, I could not think of any dish other than apple jalebi. The fact is that I wanted to use apple for today’s recipe.
Jalebi is a very popular sweet dish in India, South Asia, Middle East and few African countries. I have always failed in making perfect jalebis but I have no regrets, I can make apple jalebis to perfection. A lot of people may still be in awe that what is an apple jalebi. They are apple fritters soaked in sugar syrup and look like jalebi. I first had apple jalebi in Kolkata, one bite and I fell in love with it. Then began the hunt for its recipe as it is not easily available in sweet shops like normal jalebi. One day I saw the recipe in a cookery show on Zee Khana Khazana and since then I’ve made it many times for social gatherings at home. This recipe is also much easier than regular jalebi. The day I master regular jalebi recipe, shall share it here first.
You can make this recipe without yeast but I think using yeast makes it a lot more simple. I recommend you to use yeast, it looks amazing when it fluffs up. Using apples is a dilemma in this recipe as I did not like it with very ripe apples, also normal apples do not taste as good as green apple does in the recipe. Green apples provide the needed crunch, you will feel it when you take the first bite.
- Apple rings - 15 (I used green apples for extra crunch)
- For jalebi batter: Dry yeast - ½ tsp
- Sugar - 1 tsp
- All purpose flour - 1 cup
- Melted ghee/clarified butter - 1 tbsp
- Lukewarm water - ½ cup+1/2 cup
- For sugar syrup: Water - 1 cup
- Sugar - 1¼ cup
- Crushed cardamom - 2
- Saffron stands - ¼ tsp
- Milk - 2 tbsp
- Saffron color - 2 drops ( I used liquid colour)
- For deep frying : Vegetable Oil (as required)
- For garnish : chopped cashews, saffron strands, split cardamom pods (as required)
- First prepare the batter, take ½ cup lukewarm water and mix in 1 pinch of sugar and ½ tsp yeast. Mix well and set it aside for around 15 minutes or until you get froth in the liquid.
- Now in a big mixing bowl take all purpose flour, make a well in it. Pour in the yeast mixture, sugar, ghee, remaining ½ cup water and mix well using a wire whisk until you get a smooth batter. Set it aside in a warm place for an hour.
- Meanwhile wash apple, do not peel..
- Core the apple from between using an apple corer and remove the seed part.
- Cut the apple into round slices and you get a hole in centre of each slice as that part has been cored. You will get around 12 slices. I got 15 because I made thin slices. Keep the slices aside.
- For the sugar syrup heat 1 cup water and 1¼ cup sugar on a low flame for about 15 minutes till it reduces little and comes to one string consistency.
- Meanwhile mix saffron strands with 2 tbsp warm milk and rub it with your fingers so that it releases colour, now add this mixture to the sugar syrup and stir.
- Add two drops liquid saffron colour and crushed cardamom in the sugar syrup and mix well. Keep on heating for 2 minutes more and remove from flame. You will get a beautiful orange colour syrup. While soaking jalebis the sugar syrup should be warm.
- To deep fry, dip the apple slices in the prepared batter, coat well and then fry until crisp and golden brown. They will look fluffy. Keep the flame on medium.
- Soak them in a blotting paper or paper napkin so all the extra oil drains out.
- Once you have fried all the coated apples, dip them in the prepared sugar syrup and soak them for about a minute. Remove them from syrup after a minute.
- Serve hot and garnish with chopped cashews, saffron strands and split cardamom pods.
- Alternatively you can also serve the apple jalebis with vanilla ice-cream or rabri.