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.