Tuesday, 26 August 2014

SAFFRON APPLE JALEBI WITH VANILLA ICE CREAM


SAFFRON APPLE JALEBI WITH VANILLA ICE CREAM

INGREDIENTS

Vanilla Ice cream                                                                2 scoops
Apples
4 nos
Refined flour
½ cup
Baking pdr
¼ tsp
Eno fruit salt
¼ tsp
Salt
A pinch
Milk / water
½ cup approx.
Oil
For deep frying
SUGAR SYRUP
sugar
1 cup
water
½ cup
Saffron
4 – 5 strands


METHOD:

1.       Peel and core the apples. Slice into rings of ½ inch thickness. Since I didn't have an apple corer I used a small katori to push out holes, or you can use a coin sized any cutter available.
        Keep the slices in water with a few drops of lime juice to prevent discolouration. Before use just remove them from the water and pat dry with a napkin.



2.       Mix together refined flour, baking pdr and salt and make batter which is thick but of pouring consistency.


3.       Add fruit salt at the end moment and mix well. You will see bubbles forming in it. 

4.       Dip the sliced apples in the batter to coat them evenly and deep fry till golden brown on both sides. Make sure your saffron flavoured sugar syrup is ready and simmering by this time.


5.       Immediately put them into saffron flavoured sugar syrup and coat well from both sides. Remove and serve hot jalebis with scoops of vanilla ice cream.




SUGAR SYRUP

6.       Put the sugar in a thick and wide bottomed pan. Add water to it and bring to boil.

7.       Simmer till it forms one string when pressed between two fingers or drop in a few drops of syrup in cold water, if it forms a soft ball then it is of one string consistency or at the soft ball stage.

8.       Add in the strands of saffron and allow the flavour to permeate into the syrup. Keep warm till further use.