Preparation time : 15 minutes + soaking of batter for 50 minutes
Cooking time : 10 minutes
Serves : 4 – 6 members
Description
As a kid Jelebi was one sweet that I used to wonder, how on earth do they knot this sweet up together. Each one has its own pattern which was something like magic to me. But my doubt was put to an end when there was a wedding in the family. We had people who make authentic sweets like laddo, jelebi and Mysore pak in large quantities at the back yard of my grand mothers place. The entire house used to be festive with the aroma of pure ghee being heated up for the sweets. The scent of the sweets did automatically drive me to the back yard and there I was amazed with the procedure of how these sweets were made. To much happening at the back yard as I was confused where and what to take note of. And then I saw a man with a cloth piping bag which he beautifully moved over hot boiling ghee. I didn’t know why or what was happening but loved every second of watching him do that. After some time there were some things popping out of the hot ghee and that is when I realised that all this is done to get the knot of the jelebes. The million dollar mystery was broken with the jelebi knot along with a free update of laddos as well. I remember my aunt’s chasing me away from there as the huge kadai of boiling ghee was not safe for me to be around. I would go then but my mind would always stay in the backyard resulting in me being there in a few minutes time. Me and my crazy breed nostalgic memories of food. Now coming to this dish, it was just a try done at home for an evening high tea spread which was a super hit. I was confused to name this dish. As I was like these look like doughnuts and how can I name them jelebi. Then I settled down with jelebi as fusion dishes are so in. I hope this dish is a fusion with out confusion ..
Ingredients | Quantity |
|---|---|
| Apples | 2 peeled , cored in the centre and cut into rings of 1/4 inch thick and immerse in a bowl of water |
| Oil | to deep fry |
Batter ingredients
Ingredients | Quantity |
|---|---|
| Flour | 1 cup |
| Instant yeast | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Melted ghee | 1 tablespoon |
| Baking powder | 1/4 teaspoon |
| Warm water | as needed |
| Salt | to taste |
Sugar syrup ingredients
Ingredients | Quantity |
|---|---|
| Sugar | 1 cup |
| Water | 3/4 cup |
| Saffron strands | 1/2 teaspoon |
| Rose water | 2 teaspoons |
| Milk | 1 tablespoon |
Ingredients to garnish
- Pistachio silvers
- Almond silvers
- Rose petals
Method
- Combine all ingredients mentioned for the batter together to get a thick flowing consistency batter with no lumps. Set aside for 50 minutes.
- Boil sugar and water for five minutes until it gets to one thread consistency. Add milk, saffron and rose water. Mix and remove from heat. Set aside.
- Heat oil to deep fry in a heavy bottomed pan. Dip Apple rings into the batter and drop into medium hot oil.
- Deep fry to golden and crisp on both sides. Drain. Dip into sugar syrup and Remove. Garnish with nuts and rose petals.
- Serve warm immediately.
