Jaleebi and Apple Jaleebi
Ingredients
For Jaleebi Batter
- 1 Cup Flour
- 1/4 Cup Corn Flour
- 1 Cup Yogurt (thick and kept at room temperature)
- 1 Tablespoon Oil Slightly Hot
- pinch Food Color Red or Orange
- 1/4 teaspoon Cinnamon Powder only for apple Jaleebi
For Syrup
- 1 Cup Sugar
- 1 Cup Water
- 4 Green Cardamoms (Elaichi)
- 2 Star Spice (Badiyan Khatai)
- 1 Cinnamon Stick
- 2 Cloves
- 1 Tablespoon Lemon Juice
- pinch Salt
Servings:
Instructions
For Jaleebi
- Beat together all ingredients mentioned in "For Jaleebi Batter" section except for Cinnamon and food color preferably with electric beater. Quantity of yogurt would seem less in the beginning but as you continue beating it changes into thick elastic batter
- Add 1 Tablespoon slightly hot OIl and beat again. Cover the bowl with lid and let it rest for overnight for fermentation. (Appx more than 12 hours)
- Prepare sugar syrup by cooking all ingredients mentioned in "For Syrup" section
- After fermentation batter will become thin, Beat it again till it gains its elasticity once again
- Add pinch food color and mix
- For Jaleebis fill the batter in plastic bag as shown in picture
- Heat the oil, and when it is hot turn the heat to low. Make a small cut on the edge of plastic bag and pipe out jalebis in hot oil as shown in pictures
- Turn the heat to medium low and cook the Jaleebis till golden on both sides
- Dip the fried Jaleebis for few seconds in sugar syrup and take them out
For Apple Jaleebi
- Add cinnamon powder to the batter. Dip peeled and sliced apple in it
- Fry them over medium heat till both sides are golden
- Dip in sugar syrup for few seconds and take out.
- Serve hot with ice cream scoop
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