Easy and delicious apple jalebi recipe for Holi festival! I have tasted jalebi only twice from sweet shops. Though Jangri (Imarti) is my first preference, I love Jalebis too. I had this idea of posting apple jalebi for this holi. Very easy yet a rich sweet to celebrate the occasion. The fruity flavor from apple blends well in this sweet. I love the flavor that apple lends in any sweet. Yet, after apple custard, this is my next favorite one. we all liked it though we are tasting this for first time. I adapted the recipe from Tarla Dalal. You can refer my Jalebi method also to make the same recipe.
How to make apple Jalebi video :
Apple Jalebi recipe
Recipe Cuisine:Indian | Recipe Category:Dessert
Prep Time: 1 Hr batter resting time | Cook time: 30 mins | Makes: 12
Prep Time: 1 Hr batter resting time | Cook time: 30 mins | Makes: 12
Ingredients
Apple – 2
All purpose flour – 1 cup
Corn flour – 2 tsp
Active dry yeast – 1/2 tsp
Clarified butter / Ghee– 1 tbsp
Sugar – 1 tsp
Salt – A pinch
Water – As needed
Oil / ghee – To deep fry
Pistachios, chopped – 1 tbsp
All purpose flour – 1 cup
Corn flour – 2 tsp
Active dry yeast – 1/2 tsp
Clarified butter / Ghee– 1 tbsp
Sugar – 1 tsp
Salt – A pinch
Water – As needed
Oil / ghee – To deep fry
Pistachios, chopped – 1 tbsp
For sugar syrup
Sugar – 1 cup
Water – 1 cup
Saffron – Few strands
Lemon juice – 1/2 tsp
Water – 1 cup
Saffron – Few strands
Lemon juice – 1/2 tsp
Method
- In 1/2 cup luke warm water, dissolve yeast with 1/4 tsp sugar. Keep aside for 5 to 10 minutes. It will become frothy.
- In a mixing bowl, add maida, corn flour, sugar and salt. Mix and add the yeast solution to it. Add ghee and more water to make a thick batter. Little less than 1/2 cup approx.
- Keep aside for an hour covered. After an hour, mix well to get a smooth batter.
- Boil water and add sugar, saffron to it. Boil for 8 minutes approx.
- Once one string consistency is reached, Add 1/2 tsp lemon juice.
- Slice the apples into thin slices. Remove the seeds part and discard it.
- Heat oil in kadai, once hot, put the flame to medium. Dip the sliced apples in the batter to coat it evenly everywhere. Carefully drop in the oil. Pour the hot oil over while it gets cooked. Flip and cook other side too until crispy and golden.
- Soak it in warm sugar syrup. Let it soak until you add the next one. Flip the jalebi in the syrup between. Drain over wire rack to let the excess syrup drain. Garnish with pistachios.
Notes
- Instead of adding yeast, you can also let the batter sit overnight and use it same way as mention.
- Adjust water quantity as per the consistency of the batter – the batter should not be too runny. It should be thick enough to coat the apples.
- Lemon juice prevents from crystalizing of sugar syrup.
- Do not slice the apples too thin or too thick. Refer my video for guidance.
- Regulate the heat so that you get golden crisp jalebis.
- I recommend ghee for deep frying, so that oil smell doesn’t comes. But if you want, you can add few drops of rose essence or powdered cardamom in the syrup.
Enjoy it hot! You can also serve it with rabdi/ rabri. Refer my malpua post for rabri preparation.
