Friday, March 11, 2011

Pineapple Jalebi


Pineapple, thinly sliced: 12-15

Maida: 1 cup

Curd: 1/2 cup

Warm water: 3 tbsp

A few drops of yellow colour

Oil for frying

For the syrup

Sugar: 1 cup

Water: 2 cups

Pineapple essence: 1/2 tsp


Mix maida and curd. Add water and yellow colour to make a batter of smooth flowing consistency.

Leave it to ferment for eight to 10 hours.

Mix the sugar and water, and boil.

Get a syrup of one-thread consistency. Add pineapple essence.

Dip the pineapples in the batter, and deep fry in oil. Immerse the fried jalebi in the syrup, and serve.