Apple Jalebi with Rabri – Apple Fritters soaked in saffron flavored syrup, served with Sweet Cream. Vegan Diwali Recipe

I served these Jalebis and Rabri and the Gulab Jamuns to some unsuspecting People at a friends Diwali party. Everyone loved them and most didnt even realize that the GJs or the Rabri were dairyfree! Yay for more cruelty free Diwalis in the future!

Here is the plain Jalebi, fried batter through a batter press, in concentric circle shape, soaked in saffron flavored syrup. The Jalebi batter usually has yogurt. I use non dairy yogurt or skip it for a vegan version. I like the Apple Jalebi more, because it is easier and includes a Fruit:)

In case you missed the Diwali sweets and Savory snacks round up.. Check it out here.



Step by Step:

Mix all the ingredients for the batter, cover and let sit for half an hour to ferment.



Heat oil in shallow pan(atleast 1 inch oil) on medium till hot.
Dip apple slices in the batter and fry them on medium heat 2-3 minutes each side until golden brown. (Add in a few teaspoons more water if the batter is too thick.)



Remove from oil, drain on a paper towel and place the fritters in warm sugar syrup. Flip after half a minute so the other side can soak as well. Remove from the syrup after half a minute.
If the syrup cools down, start up the stove on low for half a minute and switch off. Continue for all Jalebis.
Top with chopped Pistachios and serve as is, or top with cold Rabri.



Eat me! 



Apple Jalebi with Rabri/Rabdi – Apple Fritters soaked in saffron flavored syrup served with Sweet Cream
Allergen Information: Dairy, Egg, soy free.
Serves 4-5

Ingredients:
Rabri:
Rabri is glutenfree. Can be made corn free.
1/4 cup ground raw cashews
1/2 cup almond milk
3 Tablespoons raw Sugar (or to taste)
1/4 teaspoon saffron strands
pinch of cardamom powder
pinch of salt
1-2 teaspoons cornstarch

Apple Jalebi:
1  large apple – Cored and sliced (I got 9 slices from the apple)
Organic canola oil for frying
Batter:
1/2 cup whole wheat flour
1/3 cup warm water
1 Tablespoon Almond milk (or coconut milk or water)
1/2 teaspoon yeast
1 Tablespoon ground raw sugar

Sugar syrup:
1/2 cup raw sugar
3/4 cup water
a generous pinch of cardamom powder

Method:
Rabri:
Blend all the ingredients in a blender, except cornstarch, and add to a pan.
Taste and adjust sweet and flavor.
Cook on low until hot. 2-3 minutes.
Meanwhile, In a Tablespoon of almond milk add 2 teaspoons(or more if you like it thicker) cornstarch or any starch to help thicken the Rabri.
Mix well and add to the hot Rabri. Whisk and continue to heat the Rabri till it just about starts to boil.
Take of heat. Cool and chill in the refrigerator for an hour before serving.
Tastes best the next day.

Apple Jalebi:
Sugar syrup: Mix all the ingredients and cook on medium heat until the syrup comes to a boil.
Keep cooking on low flame until a 1/2 thread consistency is achieved.

Mix all the ingredients for the batter, cover and let sit for half an hour to ferment.
Heat oil in shallow pan(atleast 1 inch oil depth) on medium till hot.
Dip apple slices in the batter and fry them on medium heat 2-3 minutes each side until golden brown. (Add in a few teaspoons more water if the batter is too thick.)
Remove from oil, drain on a paper towel and place the fritters in warm sugar syrup. Flip after half a minute so the other side can soak as well. Remove from the syrup after half a minute.
If the syrup cools down, start up the stove on low for half a minute and switch off. Continue for all Jalebis.
Top with chopped Pistachios and serve as is, or top with cold Rabri.

These Jalebis are being shared at Slightly Indulgent Tuesday, Ricki’s wellness weekend