Apple jalebi (Singapore)
Posted on December 19, 2011 - Filed Under Food | Leave a Comment
Ingredients
¼ tsp dried up yeast
1 tsp sugar
½ cup warm water
100 g plain flour
1 tbsp melted ghee
10 apple rings
Oil for deep-frying
For the sugar syrup:
100 ml water
100 g sugar
½ tsp saffron
2 tsp milk
2 tsp rosewater
For garnishes:
½ tsp pistachios, lightened and sliced
A few rose petals
Method
1. Insert the dried out yeast and two pinches of sugar to half a cup of tepid water. Mix well.
2. Shake over 4 pinches of plain flour. Cover and keep for 3-4 minutes.
3. When the cup is full of bubbles, the yeast is prepared to utilize.
4. Mix the residual flour, sugar, melted ghee and the prepared yeast to make a beat of thick stability.
5. Cover and keep aside for 1-2 hours for fermentation. Take away the cover and mix well.
6. Dip the apple rings one by one into the batter and deep-fry them in hot oil until crisp. Eliminate and keep aside.
7. To arrange the sugar syrup, dissolve the sugar in water and boil for five minutes.
8. Temperate the saffron in a pan, add milk and rub until the saffron dissolves. Now add the rosewater.
9. Once the syrup is ready, drop the apple rings into it. Soak for a minute and exhaust.
10. Sprinkle cardamom fine particles, sliced pistachios and rose petals on the apple rings. Serve up hot.
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