We are all known to Jalebis, a labyrinthine sweet available all across the subcontinent. Celebrity chef Ravinder Bhogal shares her take on this classic dessert. Apple jalebis are a great conclusion to any winter meal. Serve it as is or enjoy it with rabri or hot milk.
- 4 apples, peeled, cored and cut into rings
- 250g cornflour
- 25g plain flour
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon saffron, steeped in warm water
- 325g yoghurt
- 500g caster sugar
- 250 ml water
- 1 tablespoon lemon juice
- 2 tablespoons rosewater
- Sieve cornflour, bicarbonate of soda and plain flour together into a bowl. Blend together the saffron and yoghurt and whisk well into the flour mixture. Allow it to rest for around an hour.
- Make the syrup by putting water and sugar in a pan and bringing to the boil. Simmer for ten minutes until syrupy, take off heat and add lemon and rosewater. Keep aside.
- Heat oil for deep-frying. Peel and core apples and cut them into thin rings. Dip apple rings into jalebi mixture, and deep fry till golden and crisp. Once cooked, plunge into the syrup and retrieve.