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Ingredients:

  • 2 apples peeled, cored and sliced into thin rings
  • 180 ml (3/4  cup) all purpose flour (plain flour, maida)
  • 1/2  teaspoon dry yeast
  • 1/2  teaspoon sugar
  • 1 tablespoon oil
  • Oil to fry
For Syrup:
  • 300 ml (1 1/4 cup) sugar
  • 240 ml (1 cup) water
  • 1/4 teaspoon lemon juice
  • 1/4  teaspoon cardamom powder (optional)
For Garnish:
  • 1 tablespoon blanched and sliced pistachios or almonds

Method:

Batter:

  • Dissolve the yeast and sugar in 60 ml (¼ cup) warm water, and let it sit for about 5 minutes.
  • Mix the flour and oil together.
  • Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
  • Set the batter aside and let it sit in a warm place for half hour or Room Temp for 1 hour
  • Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Syrup:
  1. Boil the sugar and water together.
  2. Add the lemon juice, and cardamom boil for about 8 minutes.
    (Lemon juice prevents the mixture from crystallising)

Making the jalebis:

  1. Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in color right away.
  2. Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
  3. Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.
  4. Turn them occasionally. Fry the jalebi until both sides are golden-brown.
  5. Transfer them into the warm syrup.
  6. Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can drain.
  7. Garnish with sliced pistachios or almonds
Serve hot.

A good variation on the presentation is to prepare a toffee which is done the same way as the syrup omitting the lemon juice. Boil the syrup until it just allows crackling when a drip is dropped into a glass of cold water. Then work fairly quickly by dipping the Jalebi into the toffee mix and draining them on the rack. The pistachio garnish may be added immediately the Jalebi are put on the rack so that it sets into the toffee.

Reference