Apple Jalebi
Method
- Add the yeast and 2 pinches of sugar to half a cup of lukewarm water. Mix well.
- Sprinkle 4 pinches of flour on top.
- Cover and keep for 3 to 4 minutes.
- If the cup is full of froth, the yeast is ready to use.
- Mix the flour, sugar, melted ghee and yeast liquid and some warm water until the mixture has the consistency of a thick batter.
- Cover and keep for 1-2hr for fermentation. And then mix well again.
- Dip the apple ring in this batter and deep fry from both the side until crisp and then drain.
- Remove the hop syrup from the flame and drop apple ring into it. Soak for 1 min and drain.
- Sprinkle with the cardamom powder, pistachios and rose petals. Serve hot.
- Dissolve 100Gms of sugar in 100ml of water, and boil for 5 min.
- Warm the saffron in a pan, add little milk and rub until saffron dissolves. Add to the syrup.
- Add the rose water. Keep the syrup warm.
