Apple Jalebi

A fruity twist to India’s favorite jalebi

Prep Time 1 day min
Cook Time 4 min
Serving Size 4
Recipe Type Hob

Apple Jalebi adds a playful new note to the timeless Indian sweet. Fresh apple slices are transformed into golden rings of joy—dipped in a fermented batter, fried in ghee, and soaked in aromatic saffron syrup. The crisp, caramelized shell locks in the gentle tang of apple, creating a dessert that’s light, fragrant, and refreshingly different. The fusion of the apple’s natural tartness with the sweetness of syrup brings a delicate balance rarely found in traditional mithai. Perfect for festive spreads or winter evenings, Apple Jalebi celebrates indulgence with a hint of modern charm.

Ingredients

For Batter:

1/2 cup maida
¼ cup Besan
2 tbsp cornflour
2 tbsp yogurt
1 cup water
Pinch of turmeric

For Apples:

2 large firm apples
1 tsp lemon juice

For Sugar Syrup:

1 cup sugar
½ cup water
3–4 green cardamoms, lightly crushed
Few strands of saffron
½ tsp rose water or kewra water

For Frying:

Ghee
For Garnish:
Finely chopped pistachios & almonds

Method

Heat sugar and water in a pan. Add saffron & cardamom. Boil until slightly sticky (one-thread consistency). Add rose water and keep warm.
Mix maida, besan, cornflour, yogurt, and turmeric.
Add water gradually to make a smooth batter. Ferment 6–8 hrs for authentic tangy flavor.
Wash and core apples. Slice them into ½ cm thick roundels (like doughnut rings).
Dip slices in lemon water briefly, then pat dry.
Heat ghee in a shallow pan. Dip apple slices in the batter, coat evenly, and gently slide into hot ghee. Fry on medium flame until golden and crisp.
Immediately dip hot fried apple jalebis into warm sugar syrup. Let them soak for 20–30 seconds. Remove to a plate. Garnish with nuts.

Did you know?

Myth, science, and sweetness — few fruits have lived such stories . From the Trojan War to Himachal’s orchards, apples have travelled through time, trade, and temperance to reach your basket. Grafted, not born, they’re nature’s crafted perfection

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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