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Apple jalebi
By : Sahil Arora
Category : Fruits, North indian, Festive series
Servings : 10
Time Taken : 15-30 mins
Rating :
  1. Add the yeast and 2 pinches of sugar to half a cup of lukewarm water. Mix well.
  2. Sprinkle 4 pinches of flour on top.
  3. Cover and keep for 3 to 4 minutes.
  4. If the cup is full of froth, the yeast is ready to use.
  5. Mix the flour, sugar, melted ghee and yeast liquid and some warm water until the mixture has the consistency of a thick batter.
  6. Cover and keep for 1-2hr for fermentation. And then mix well again.
  7. Dip the apple ring in this batter and deep fry from both the side until crisp and then drain.
  8. Remove the hop syrup from the flame and drop apple ring into it. Soak for 1 min and drain.
  9. Sprinkle with the cardamom powder, pistachios and rose petals. Serve hot.

For the sugar syrup:

  1. Dissolve 100Gms of sugar in 100ml of water, and boil for 5 min.
  2. Warm the saffron in a pan, add little milk and rub until saffron dissolves. Add to the syrup.
  3. Add the rose water. Keep the syrup warm.

Note: Chef Sahil Arora is Executive Chef, Courtyard by Marriott, Gurgaon

10 Apple Rings
100Gms Plain flour (Maida)
1/4 tsp dry yeast
1 tbsp melted ghee
1 tsp sugar
Oil for deep frying
1/2 tsp cardamom powder
1 tbsp blanched and sliced pistachios
Rose petals

For the sugar syrup:
100ml water
100Gms sugar
1/2 tsp saffron
2 tsp rosewater

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