apple jalebi

Ingredients:

2 apples peeled and sliced them in thin rings
3/4 cup all purpose flour (plain 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
For Garnish:

1 tablespoon blenched and sliced pistachios
Method:

Batter:

Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
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 little lacy.
Syrup:

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:

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 color right away.
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.
Transfer them into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebi.
Garnish with sliced pistachios.
Serve hot.
Variations:

Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.