2 Granny smith apples, cored and sliced in thin rings
3/4 cup all purpose flour
1/2 teaspoon dry yeast
1/2 teaspoon sugar
A pinch of salt
1 tablespoon oil
Oil to fry
1 1/4 cup sugar
1 cup water
1/4 tsp lemon juice
1/4 tsp cardamom powder
1/4 tsp Cinnamon powder
1/4 tsp Nutmeg powder
a pinch of Kesar powder for color
1/4 tsp Mixed fruit essence
1 tablespoon sliced Almonds
Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
Mix the flour and oil together.
Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
Set the batter aside and let it sit in a warm place for max.half hour.
Boil the sugar and water together. Add the lemon juice to avoid crystallization of sugar and all the spice powders, kesar powder and the fruit essence. Boil the sugar
syrup for about 10 min until syrup is about ½ thread.
Making the jilebis:
Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come
without changing in color right away.
Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
Fry the jilebi in small batches. The jilebi will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the jilebi until both sides are golden-brown.
Transfer them into the warm syrup.
Let jilebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jilebi.
Garnish with sliced Almonds.
Serve hot as is or with Vanilla icecream