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Festival Recipes, INDIAN SWEETS

Apple jalebis ( An exotic Indian dessert)

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Apple Jalebis can be best described as apple wafers dipped in flavorful sugar syrup. However, This is a modified version of Jalebis. They taste best when served hot. Apple jalebis are prepared by deep frying apple pieces and soak in sugar syrup. Moreover, These jalebis look like sugar doughnuts and it is a yummy and mouthwatering dessert for kids.

Moreover, Apple jalebis taste best with rabri if you haven’t tried this combination of Apple Jalebi with  Rabri.  I suggest you try this and I bet you all will love this. It tastes sooooooo delicious and it just melts in your mouth. Apple Jalebi with Kesari Rabri tastes awesome.  You can also have Apple Jalebi without Rabri as well.  Serve crispy and warm Apple Jalebi with cold Rabri and enjoy !!! I make apple jalebi with yeast and without yeast also, sharing both the recipes with you all because I want you to get the perfect results.

This is a tried and tested recipe, I have been making these jalebis for a long time now. However, I found these recipes a long time back on the internet, I don’t remember the site but I really wanted to thank that Blogger for sharing such a good recipe with us. recipe with yeast is a little time-taking because you have to wait for fermentation the other version is very simple and quick, but the taste is superb either way …

Finally, I would like to suggest you more interesting recipes from my blog

An Indian sweet Apple jalebi

Apple jalebis ( without yeast )

Ingredients :

 1 large Apple  

1/2 cup Refined flour (maida)  

Cornflour/ corn starch  2 Tbsp

Semolina (Rawa/suji) 2 tbsp

Vinegar   2 tbsp

 Baking soda a pinch  

 Oil for frying    

2 cup Kesari Sugar syrup  


For sugar syrup 

Take 2 cups water and 1 3/4 cup sugar in a pan bring it to boil, add  5-6 strings of saffron keep boiling till one string of consistency forms. Now Kesari sugar syrup is ready to use.
For apple jalebis  In a glass bowl add maida, cornflour, suji, vinegar, baking soda. Add sufficient water and whisk together to make a batter. Slice the apple into thick roundels and remove the seeds. Heat sufficient oil in a skillet.  Dip the apple roundels in the batter and slide them in the hot oil and deep-fry till golden and crisp. Drain and dip into the sugar syrup. Strain from the sugar syrup, and serve hot     

Apple jalebis ( with yeast)


  2 apples peeled and sliced in thick roundels

3/4  cup all-purpose flour (maida ) 

1/2  teaspoon dry yeast

1/2  teaspoon sugar

1 tablespoon oil Oil to fry

For Syrup:  

1 1/4 cup sugar

1 cup water

1/4 teaspoon lemon juice

1/4  teaspoon cardamom powder

5-6 strings saffron 

For Garnish:  

Chopped almonds ……as required Silver foil……2  



Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes. Furthermore, Mix the flour and oil together. Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix. Set the batter aside and let it sit in a warm place for half-hour. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be a little lacy.


In the meantime, Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing  

Making the jalebis:

Firstly, Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in colour right away. Then, dip the apple slices into the batter one at a time, making sure the slice is covered with the batter.

Then, slowly drop the slices into the frying pan. Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the jalebi until both sides are golden brown. ThenTransfer them into the warm syrup. Let jalebi soak in the hot syrup for a few seconds and take it out over the wire rack so excess syrup can be dripped from jalebi. Garnish with sliced almonds and silver foil. Serve hot.  


  1. This is interesting.

  2. Thanks Namrota …keep visiting 🙂

  3. Can I make the Jalebis the previous night? If so, will it become stale within 24 hrs? Please let me know. Thanks.

  4. Hi Deepak Elango sorry for delay!! Thanks for visiting my space… It is advisable that you make jalebis 1/2 n hour before you want to serve to retain the crispness.. But if you are running short of time then don't dip jalebis in syrup store it in airtight container when cold heat the syrup nicely, when you wanted to serve dip jalebis.

Did you try the recipe? please review it :)