- To prepare Batter: Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes. Mix the flour and oil together. Add the yeast solution to the flours 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
- To prepare Syrup: Boil the sugar and water together. Add the lemon juice and boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing
- 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.
- 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.
- Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the jalebi until both sides are golden-brown.
- Transfer them into the warm syrup. Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebis.
- Dissolve custard powder in little milk and mix so that no lumps are formed. Keep it aside. Boil milk and add dissolved custard, stir so that no lumps are formed. Now add sugar and let it cool down. When it cools down add fruits
- Serve hot apple jalebi garnished with cherries Along-with fruit custard
Apple Jalebi with fruit custard
By Ritu Goel
Mar, 9th
630
Servings
3 persons
Cook Time
50 minutes
Ingredients
15
- 17
Ingredients
- Apple peeled & sliced in thin rings 1
- APF 4 tbsp
- Rice flour 1 tbsp
- Dry yeast 1/2 tsp
- 1/2 tsp
- Cooking Oil 1 tbsp
- Oil for frying 1/2 cup
- Cherries 250 gms
- For sugar syrup
- Sugar 1/2 cup
- Water 1 cup
- Lemon juice 1/4 tsp
- Ingredients for fruit custard
- Milk 2 cups
- Custard powder 2 tbsp
- Sugar 2 tbsp
- Chopped fruits 1 bowl
Instructions
Notes/Tips
Make sure the batter is fermented, but do not over ferment.
