SHI VAA JI
VAA YI LE
JI LE BI
( Meaning - Jilebi in Shivaaji's mouth! )
This Word Square in Tamil which amazed me in my childhood , springs up in my mind whenever I see a Jilebi or even hear the word Jilebi.
Now a days the traditional sweets have started to undergo a total makeover under the efficient hands of expert halwais / sweets makers. I was excited to hear about the Apple Jilebi served at a wedding party which my brother attended.
Here is my Apple Jilebi for this Deepaavali.
Maida ( plain flour ) - 2 cups
Split black gram dal - 3 tbsps
Curd - 2 cups
Ghee - 2 tsps
Edible Saffron colour or any colour of your choice - 1 pinch
Cooking soda - 1 pinch
Oil - for frying
Firm apple - 1
Sugar - 2 cups
Edible colour - 1 pinch
Vanilla essence - a few drops
Lime juice - a few drops
1. Dry grind split black gram dal into a fine powder.
2. Sieve maida, 2 tbsps of black gram flour, colour and cooking soda together.
3. Add ghee and curds and beat it thoroughly into a smooth batter. Add little water to get the consistency of a thick dosa batter.
4. Cover it with a lid and allow it to ferment overnight.
5. The batter will have turned sour and small bubbles may be seen on the next day.
6. Wash, wipe and slice the apple into thin pieces.
7. Add 2 cups of water and edible colour to the sugar and boil it till the syrup reaches one thread consistency. Add lime juice and essence.
8. Heat oil in a kadai.
9. When the oil is hot decrease flame to medium.
10. Dip the apple slices one by one in the jilebi batter and gently drop them into the oil.
11. Fry till they become golden in colour flipping them now and then, drain and then drop them in the sugar syrup.
12. When the jilebis have absorbed the syrup, after three or four minutes, remove from syrup and arrange them on a plate.