Whole Wheat Apple Jalebi - Apple Doughnuts
I made this Apple jalebi with whole wheat flour and I have not used yeast for the batter. This jalebi will be crispy when it is warm but becomes soggy when cooled down. Still, there will be no compromise in the taste.
Servings: 8 pieces
Calories: 50kcal
Equipment
- Bowl
- Frypan
- Spatula
Ingredients
- 1 Apple
- Oil To deep fry
- Pistachios few chopped for garnish
For batter
- 1/4 Cup Whole Wheat flour
- 1 Tbsp. Yogurt
- Water approximate ¼ to ½ cup
- 1/2 Tsp Cardamom crushed
For sugar syrup
- 1/4 Cup Sugar
- 1/4 Cup Water
- 1/2 Tsp Cardamom Crushed
Instructions
- Make the batter using whole wheat flour, yogurt, and required water. The batter should be thick like pancake batter.
- Let it ferment for 6 to 8 hours or overnight.
- Once the batter is fermented, add crushed cardamom to it and mix.
- Make a sugar syrup by mixing 1 part of sugar to 1 part of water.
- Let it boil till the sugar dissolves and add crushed cardamom. You can also add saffron strands.
- Next, peel the apple skin, core the middle and cut into round pieces of ¼ inch.
- Dip the apple roundels in the batter and deep fry it till golden.
- Flip it carefully and cook completely. Once cooked drain it in the kitchen tissue.
- Dip the fried apple jalebi in the sugar syrup for 1 to 2 minutes.
- Drain and remove it to a plate.
- Add chopped nuts for garnish.
- Repeat the process with all other apple roundels.
- Serve warm.
Video
Notes
- Do not soak the fried apple rings in the sugar syrup for more than 2 minutes.
- It will become soggy. Serve the apple jalebi warm. If cooled, it will become soggy.
Nutrition
Serving: 1piece | Calories: 50kcal | Carbohydrates: 12.1g | Fat: 0.2g | Fiber: 0.95g | Sugar: 8.7g