Ap­ple jalebi with date rabdi

Friday - - Leisure -

Prep time: overnight In­gre­di­ents For ap­ple jalebi 200g re­fined flour 30g yo­gurt 500g su­gar 400ml wa­ter 5 strands saf­fron

ghee (clar­i­fied but­ter), for deep fry­ing 2 red ap­ples, cored peeled and cut into rounds For date rabdi 1 litre milk 10 strands saf­fron su­gar, if re­quired ripe dates, pit­ted and chopped cin­na­mon pow­der pis­ta­chio sliv­ers, for gar­nish­ing 6 pinch

Cook­ing time: 45 mins

(serves 4) Method 1. To pre­pare jalebi bat­ter, whisk to­gether re­fined flour and yo­gurt with a lit­tle wa­ter, en­sur­ing there are no lumps. Cover and leave at room tem­per­a­ture overnight. Mean­while, to pre­pare rabdi, boil milk in a heavy­bot­tomed pan un­til it reaches a thick cream-like con­sis­tency. Stir con­stantly to en­sure milk does not scald. Add saf­fron, su­gar (if us­ing) and dates. Cook un­til dates are al­most mushy. Al­low to cool to room tem­per­a­ture, mix in cin­na­mon pow­der then re­frig­er­ate. The fol­low­ing day, boil to­gether su­gar and wa­ter In a heavy-bot­tomed pan over medium heat un­til it makes a syrup of one-string con­sis­tency. (To know if syrup is of right con­sis­tency, take a few drops in a spoon and let it cool down. Touch syrup with your in­dex fin­ger then let that fin­ger­tip touch the tip of your thumb. When you pull fin­gers apart gen­tly, you should be able to see syrup form one string.) Once syrup is right con­sis­tency, add saf­fron and set aside. Heat ghee in a deep fry­ing pan. Dip ap­ple in pre­pared bat­ter then slip into hot ghee. Deep fry in batches un­til golden brown. Do not over­crowd pan. Drain and dunk in warm su­gar syrup. Serve hot with cold rabdi, gar­nished with pis­ta­chio sliv­ers.

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