In 1/2 cup lukewarm water, dissolve yeast with 1/4 tsp sugar. Keep it aside for 5 to 10 minutes. It will become frothy.
Step 2
:
In a mixing bowl, add maida, corn flour, sugar and salt. Mix well and add the yeast solution to it. Add ghee and water to make a thick batter. It should be a little less than 1/2 cup. Ensure the batter is thick and not too runny.
Step 3
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Cover it and keep it aside for an hour. Once done, mix it well to get a smooth batter.
Step 4
:
Boil water, add sugar and saffron to it. Boil it for around 8 minutes.
Step 5
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Once it has reached a string consistency, add 1/2 tsp lemon juice.
Step 6
:
Slice the apples into thin slices. Remove the center part of the apple and discard it.
Step 7
:
Heat oil in kadai, once hot, reduce the flame to medium. Dip the sliced apples in the batter to coat it evenly.
Step 8
:
Carefully drop the coated apple slices in the oil. Using a spoon pour the hot oil over the pieces while it gets cooked. Flip and cook on the other side until crispy and golden in colour.
Step 9
:
Soak it in warm sugar syrup. Let it soak until you add the next one. Flip the jalebi in the syrup once done on one side.
Step 10
:
Drain over a wire rack to let the excess syrup drop. Garnish it with pistachios.