Updated on by Raks Anand 19 Comments
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Apple jalebi is an easy and delicious fritters made with all purpose flour and dipped in sugar syrup to serve. Learn how to make this Indian sweet at home with these easy steps.
Easy and delicious sweet for Holi festival or any festival, special occasions!
Do check out my plain version of the recipe and my apple halwa recipe in this website.
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- How to make apple jalebi
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I have tasted jalebi only twice from sweet shops. Though Jangri (Imarti) is my first preference, I love Jalebis too.
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
1. In ½ cup luke-warm water, dissolve yeast with ¼ teaspoon sugar. Keep aside for 5 to 10 minutes. It will become frothy.
2. 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 ½ cup approx.
3. Keep aside for an hour covered. After an hour, mix well to get a smooth batter.
4. Boil water and add sugar, saffron to it. Boil for 8 minutes approx.
5. Once one string consistency is reached, Add ½ teaspoon lemon juice.
6. Slice the apples into thin slices. Remove the seeds part and discard it.
7. 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.
8. 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.
Enjoy it hot! You can also serve it with rabdi/ rabri. Refer my malpua post for rabri preparation.
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Apple Jalebi recipe
Easy and delicious apple jalebi recipe for Holi festival!
Course Dessert, Sweets
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Author Raks Anand
Servings 12 jalebi
Cup measurements
Ingredients
- 2 Apple
- 1 cup All purpose flour
- 2 teaspoon Corn flour
- ½ teaspoon Active dry yeast
- 1 tablespoon Clarified butter Ghee
- 1 teaspoon Sugar
- Salt – A pinch
- Water – As needed
- Oil / ghee – To deep fry
- 1 tablespoon Pistachios chopped
For sugar syrup
- 1 cup Sugar
- 1 cup Water
- Saffron – Few strands 6 - 8
- ½ teaspoon Lemon juice
Instructions
In ½ cup luke warm water, dissolve yeast with ¼ teaspoon 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 ½ 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 ½ teaspoon 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.
Video
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.
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Other Sweets recipes
- Sesame Gajak recipe | Diwali sweets
- Thengai therattipal, thengai therattupal | Traditional Diwali sweets
- Carrot Mysore pak recipe, Diwali sweets
Reader Interactions
Comments
Kurinji
Mouthwatering Jalebi....
Reply
Samu Sivarajan
nice .. why you make pics so small i have to zoom too much ...
Reply
Pooja Jaiswal
I use yoghut instead of yeast and water, that works well.
Reply
nandoos Kitchen
yumm.. wish I could taste it..
Reply
sunny
How many days ahead of a party can you make this?
Reply
Raks anand
Yes I have done that in my Jalebi recipe. Its an alternative for those who do not have access to Yeast.
Reply
Raks anand
Which pictures are you referring about?
Reply
Raks anand
Best when had warm like regular Jalebi.
Reply
suhaina aji
Wow..looks super yummy. Never had it before.
Reply
suhaina aji
Wow..looks super yummy. Never had it before.
Reply
Paachakalokham
I make jilebi with pineapple in same way.
Reply
Gauthami Babu
Hi raji can I make this jalebi before night and serve for next day morning party by warming in microwave will that work???
Reply
Raks anand
It will stay crisp sure. But when you microwave it will not be good.
Reply
Venkat
If I have to do this gluten free, what can I use instead of Maida?
Reply
Raks anand
You can try using urad dal batter.
Reply
meenakshi
Mouth watering
Reply
Aparna Ramasundar
Yummy. Can we use atta instead of maida
Reply
Raks anand
Yes you can try 🙂
Reply
Madhushree Basu Roy
If there is any leftover batter, can we store it in the fridge overnight?
Reply
