APPlE JAlEBI
Ingredients
Flour (maida) 2 cups
Fine grained semolina or rice flour 1 and 1/2 tbsp
Peeled and sliced apples 2
Baking powder 1/4 tsp
Plain curd 2 tbsp
Warm water 1 and 1/4 cup
Saffron threads 1/2 tsp
Sugar 2 cups
Water 2 and 2/3 cups
Green cardamom seeds powder 1/2 tsp
Kewra water or rose water 1 and 1/2 tsp
Ghee or vegetable oil for frying
Method
· Mix the flour, semolina or rice flour, baking powder, curd and three-fourth cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
· Add remaining water and one-eighth teaspoon of saffron powder and whisk until smooth.
· Set aside for about two hours to ferment.
· Whisk thoroughly before use.
· Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
· Heat oil in a kadhai. Dip apple slices in batter and put in hot oil.
· Deep fry them until they are golden and crisp all over but not brown.
· Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
· leave for at least five minutes so that they soak the syrup.
· Take them out of syrup and serve hot.
Courtesy executive chef Sahil Arora, Jaipur Marriott