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Tuesday, March 22, 2016

Easy and delicious apple jalebi recipe for Holi festival! I have tasted jalebi only twice from sweet shops. Though Jangri (Imarti) is my first preference, I love Jalebis too. I had this idea of posting apple jalebi for this holi. Very easy yet a rich sweet to celebrate the occasion. The fruity flavor from apple blends well in this sweet. I love the flavor that apple lends in any sweet. Yet, after apple custard, this is my next favorite one. we all liked it though we are tasting this for first time. I adapted the recipe from Tarla Dalal. You can refer my Jalebi method also to make the same recipe.

How to make apple Jalebi video :

Apple Jalebi recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time 1 Hr batter resting time    |  Cook time: 30 mins     Makes: 12


Apple – 2

All purpose flour – 1 cup

Corn flour – 2 tsp

Active dry yeast – 1/2 tsp

Clarified butter / Ghee – 1 tbsp

Sugar – 1 tsp

Salt – A pinch

Water – As needed

Oil / ghee – To deep fry

Pistachios, chopped – 1 tbsp

For sugar syrup

Sugar – 1 cup

Water – 1 cup

Saffron – Few strands

Lemon juice – 1/2 tsp


  1. In 1/2 cup luke warm water, dissolve yeast with 1/4 tsp sugar. Keep aside for 5 to 10 minutes. It will become frothy.
  2. 1-dissolve
  3. In a mixing bowl, add maida, corn flour, sugar and salt. Mix and add the yeast solution to it. Add ghee and more water to make a thick batter. Little less than 1/2 cup approx.
  4. 1-batter
  5. Keep aside for an hour covered. After an hour, mix well to get a smooth batter.
  6. 2-batter
  7. Boil water and add sugar, saffron to it. Boil for 8 minutes approx.
  8. 3-boil
  9. Once one string consistency is reached, Add 1/2 tsp lemon juice.
  10. 4-one-string
  11. Slice the apples into thin slices. Remove the seeds part and discard it.
  12. 5-slice
  13. Heat oil in kadai, once hot, put the flame to medium. Dip the sliced apples in the batter to coat it evenly everywhere. Carefully drop in the oil. Pour the hot oil over while it gets cooked. Flip and cook other side too until crispy and golden.
  14. 7-fry
  15. Soak it in warm sugar syrup. Let it soak until you add the next one. Flip the jalebi in the syrup between. Drain over wire rack to let the excess syrup drain. Garnish with pistachios.
  16. 8-ready


  • Instead of adding yeast, you can also let the batter sit overnight and use it same way as mention.
  • Adjust water quantity as per the consistency  of the batter – the batter should not be too runny. It should be thick enough to coat the apples.
  • Lemon juice prevents from crystalizing of sugar syrup.
  • Do not slice the apples too thin or too thick. Refer my video for guidance.
  • Regulate the heat so that you get golden crisp jalebis.
  • I recommend ghee for deep frying, so that oil smell doesn’t comes. But if you want, you can add few drops of rose essence or powdered cardamom in the syrup.

Enjoy it hot! You can also serve it with rabdi/ rabri. Refer my malpua post for rabri preparation.

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  1. Mouthwatering Jalebi....

  2. nice .. why you make pics so small i have to zoom too much ...

    1. Which pictures are you referring about?

  3. I use yoghut instead of yeast and water, that works well.

    1. Yes I have done that in my Jalebi recipe. Its an alternative for those who do not have access to Yeast.

  4. yumm.. wish I could taste it..

  5. How many days ahead of a party can you make this?

    1. Best when had warm like regular Jalebi.

  6. Wow..looks super yummy. Never had it before.

  7. Wow..looks super yummy. Never had it before.

  8. I make jilebi with pineapple in same way.

  9. Hi raji can I make this jalebi before night and serve for next day morning party by warming in microwave will that work???

  10. It will stay crisp sure. But when you microwave it will not be good.

  11. If I have to do this gluten free, what can I use instead of Maida?

    1. You can try using urad dal batter.


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