Ingredients

• 10 - apple rings
• 100 g -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:
• 100 ml - water
• 100 g - sugar
• 1/2 tsp - saffron
• 2 tsp - rosewater

How to Make Apple jalebi

• Allow yeast to ferment in lukewarm water with 1 tsp sugar and 1 tsp flour.
• 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 -2 hours for fermentation. And then mix well again.
• Dip the apple rings in this batter and deep fry until crisp and then drain.
• Remove the hot syrup from the flame and drop apple rings into it. Soak for 1 min and drain.
• Sprinkle cardamom powder, pistachios and rose petals. Serve hot.
• For Sugar syrup:
• Dissolve 100 g of sugar in 100 ml 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.