In a bowl , take 3 tablespoons lukewarm water , add 1 teaspoon dry yeast and whisk .
Add 1 tablespoon flour . Mix . Cover and leave it for 5-7 minutes for the yeast to activate . Activated yeast will give a frothy solution .
Once the yeast is activated , add he remaining flour to the yeast mixture , add a teaspoon sugar , melted ghee and lukewarm water to mix into a thick batter . The batter should stick to the Apple rings . Tats the consistency . Shouldn’t be too tight nor watery .
Cover the batter for an hour .
Meanwhile prepare sugar syrup . Dissolve 1 cup sugar in 1/2 cup water . Boil till the sugar syrup attains 1 string consistency . Add the saffron infused milk to the sugar syrup .
Add rose water .
Add half of the chopped pistachios .
Switch off the flame .
Cut an apple into medium thickness rings .
Rings shouldn’t be too thin as it can’t hold batter . Apple ring would rip off easily .
Heat oil in a wok .
Heat sugar syrup to keep it warm .
Now dip each Apple ring in the fermented batter . See that the Apple ring is coated well with batter both sides .
Place it in the hot oil and deep fry into golden colour jalebis .
Drain out excess oil .
Drop every Apple jalebi into the warm saffron flavoured sugar syrup .
Likewise, repeat the process .
Soak the Apple jalebis in sugar syrup for 1 minute . Flip both the sides . allow jalebis to soak .
Take out the soaked Apple jalebis .
Transfer to a plate . Garnish with chopped pistachios .
Serve . Relish and enjoy .