Apple jalebis

 

 

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Deep-fried apple fritters, soaked in a saffron, cardamom and rose-scented sugar syrup.

Yup, that is what’s cooking in my kitchen this evening, to celebrate the onset of the festival of Diwali, the Indian festival of lights. With Fall, arrives the festival season, a trilogy of festivals, commencing with Diwali, then Halloween and Thanksgiving. And food cannot be left out, specially sweet, sinful somethings!With Diwali celebrations on, an Indian festival steeped in tradition and festivities, gorging on Indian sweets and desserts is a must! Jalebis are a very popular Indian sweet, basically deep fried batter soaked in sugar syrup. In this recipe, I have incorporated apples in the batter. My mom gave me the idea of making this dish for Diwali or any festive occasion for that matter, thanks Ma! There are different versions of apple jalebi recipes on a some websites and home cooking blogs. This is my version, from my flavour kitchen this festive season, to yours!

Servings – 4

Ingredients for the jalebi:

Large apples- 2
Flour- 1 cup
Yeast- 1/2 tsp.
Water- 1/2 to 1 cup

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Ghee or clarified butter, melted- 1 tbsp.

Sugar- 1 tsp.

For the sugar syrup:

Sugar- 1 cup
Water- 1 cup
A pinch saffron, dissolved in a tsp. of milk
Crushed green cardamom seeds- 1/2 tsp
Rose water, a few drops

Crushed pistachios for garnish.

Oil for frying.

In a small bowl, dissolve the yeast in a little water. Cover and set aside for an hour.

In a big mixing bowl, add the flour, ghee, water, sugar and yeast mixture. Mix well till it forms a smooth batter. Cover and keep aside for an hour.

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For the sugar syrup:

In a saucepan, add sugar and water. Bring to a boil, stir to mix well. Reduce heat and simmer for 8-10 minutes. Add the saffron, rose water and cardamom.

Wash, peel and remove the cores of the apples. Cut in thin slices.

Heat oil in a deep-bottomed wok. Add a drop of batter, if it rises to the surface, the oil is hot enough. Dip the apple slices in the batter a few at a time and deep

IMG_2359fry them, till they start turning golden brown and crisp on both sides. Drain on a paper-towel lined plate and keep aside.

Soak the apple jalebis in the sugar syrup.The sugar syrup should be warm. Soak for a minute or so. Arrange on a platter and garnish with chopped pistachios. Jalebis taste best when they are still hot and crisp. Yummmmy!

 

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