Apple jalebi with gulab with ice creamIngredients

For apple jalebi:

2 medium apples

1 cup refined flour

1 cup + 1 tsp sugar

A few saffron strands

Ghee for deep-frying

1/4 tsp green cardamom powder

1/2 tsp dry yeast

1 tsp rose water

Sliced pistachios for garnishing

Fresh rose petals for garnishing

For gulab ice-cream:

100 gms fresh rose petals

200 ml vanilla ice cream

2-3 Tbsp rose petal jam(gulkand)

3/4 cup chopped pistachios and almonds  

Method

For apple jalebi:

Core apples and cut into thin slices.

Combine sugar and water in a deep non-stick pan and boil.

Add saffron, mix and boil for about 10 minutes or till the sugar dissolves

completely and syrup gets thick.  

Heat sufficient ghee in a kadahi.

Combine yeast and lukewarm water in a bowl, mix well.

Let the yeast dissolve completely. 

Combine flour, cardamom powder, dissolved yeast and sugar in a bowl.

Add water and mix well to make a thick batter.

Set aside for 15 minutes.

Add rose water to sugar syrup and mix well.

Cook further till done.

Dip apple slices in the batter and deep-fry in ghee till golden.

Transfer apple jalebis in the sugar syrup and soak them for a minute.

For gulab ice-cream:

Combine ice cream, rose petals, rose petal jam and chopped nuts in a

blender jar and blend well.

Transfer the mixture into a silicon container, cover with the lid and freeze

till set.

Plating:

Transfer some apple jalebis on a serving dish.

Top it with a scoop of gulab ice cream, follow with another apple jalebi,

garnish with pistachios and rose petals and serve. 

Key Ingredients: apples, refined flour, sugar, saffron,clarified

butter, yeast, rose water, pistachios, almonds, vanilla ice cream

Apples are dipped in sweet batter and deep fried to a golden perfection. Team this sugary delight with the brilliance of rose ice-cream. This one isn't to be missed, take a plunge!