Apple Jalebi

Cooking Time: 40 mins
Servings: 4


  • 2 apples peeled and sliced them in thin rings
  • 3/4 cup all purpose flour (plain flour, maida)
  • 1/2 tbsp dry yeast
  • 1/2 tbsp sugar
  • 1 tbsp oil
  • Oil to fry
  • 1 1/4 cup sugar
  • 1 cup water
  • 1 tbsp oil
  • 1/2 cup fresh stirred cream (malai)
  • 1/4 tbsp lemon juice
  • 1/4 tbsp cardamom powder
  • 1 tbsp blenched and sliced pistachios


For 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 flour and mix. Make a smooth batter. Add water as needed;
  • Set the batter aside and let it sit in a warm place for half hour;
  • Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy;
For Syrup:
  • Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing;
For Jalebis:
  • Heat the oil in a frying pan;
  • 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 mins 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 jalebi;
  • Garnish with sliced pistachios and serve hot.