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


Happy Diwali to all who are celebrating!
I decided to make another non laddoo sweet. Apple Jalebis! These Jalebis are served warm topped with chilled Rabri. Apple Jalebis are Apple fritters soaked in saffron(kesar) flavored sugar syrup. Apple slices are dipped in a wheat flour batter, fried and soaked for a minute in the syrup and voila, you have one delicious dessert. Use fusion flavors like cinnamon, pumpkin pie spice in the syrup instead of saffron, to match your holiday menu!

I baked 2 apple slices(I’d rather eat something baked, so I try to find a baked alternative). The one at the bottom in the below Picture is baked. The baked ones took 40 minutes because of all the juice from the apple leaking out. The edges also got over baked. Another baking experiment for another day. Of course, it is hard to beat the deep fried spell on the taste buds.



You can eat these Apple fritters as is, or load them with some chilled Creamy Rabri/Rabdi. 
Rabri is usually made by cooking milk on low flame for hours, until it thickens and produces a little cream. It is flavored with the usual saffron and/or cardamom flavors or rose essence, and served as is or with any fried sweet. My version has ground cashew, almond milk, a bit of cornstarch to help with the thickening. It also takes just 10 minutes. Cant get easier than this :)

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

Vegan Richa: Aple Jalebi with Rabri

Comments

  1. says

    What a creative recipe, so full of gorgeous flavors!! I love this recipe so much more than those horrible deep fried fritters:-) Yum, Hugs, Terra

  2. says

    I always past the shops in London with all the treats like these in the window and drool, and I never know if they were vegan. Good to know there are lovely vegan alternatives out there, particularly anything with cardamom.

    Happy Diwali!

  3. says

    I wish I was celebrating Diwali, at least based on all of these treats you’re sharing! I’ve got to file this idea away for next year’s Rosh Hashana though, because it sounds like the perfect change of pace. Rather than the standard apples and honey, I love the idea of serving apple fritters and cardamom syrup. :)

  4. says

    I really like the idea of baked fritters!Beautiful, Richa. Saffron and cardamom always get my vote. Happy Diwali. What a great idea Hannah has.

  5. Anonymous says

    Richa, I used ur rabri recipe for fruit salad, I used almond coconut milk. It turned out really great. My husband and my friend loved it a lot.
    Thanks,
    Mukta.

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