Cinnamon Glazed Apple Jalebi

An Indian twist to an All American apple fritter! Cinnamon glazed apple fritters deep fried with a jalebi style batter. Serve piping hot with a cup of chai or joe!


Jalebis are a popular sweet from the Northern region of India. They are made with a slightly  fermented batter piped directly into hot oil with the help of a cloth into small concentric circles (very similar to funnel cakes). They are fried till crisp and then coated with sugar syrup. Sweet and crisp with a tinge of sourness!



Apple slices are dipped in the same batter, deep fried till crisp and then coated with a cinnamon glaze instead of the traditional sugar syrup. These have to be eaten piping hot! The jalebis will get soft due to the moisture in the fruit. So, gather everyone around!

We mix the batter with a spoon for few minutes to develop gluten. So, do not skip this step. The batter needs to be left at room temperature for a few hours to get the authentic sourness.



-Temperature of oil (320 degrees F)  is critical to obtain a crisp jalebi. A good deep fry thermometer comes handy.

– Leaving the mixed batter for a few hours at room temperature gives the traditional sourness

– Batter consistency has to be slightly thick but free flowing.

featurejal1Cinnamon Glazed Apple Jalebi


Apple jalebi

1/2 cup all purpose flour

2 tablespoons cornstarch

2 teaspoons besan or chick pea flour

1/2 teaspoon salt

1/2 cup buttermilk

4 – 5 tablespoons water

2 large apples, gala / fuji / granny smith

vegetable or corn oil, for deep frying

Cinnamon glaze

3/4 cup confectioners sugar

3 teaspoons cinnamon powder

1 pinch salt

2 tablespoons water


To make apple jalebi,

Combine first 6 ingredients in a medium bowl, mix with a spoon for 4 minutes. Cover bowl and let sit at room temperature for 4-6 hours.

Heat vegetable or corn oil in a large dutch oven over high heat until moderately hot (320 degrees F). Core apples and slice into 1/4-inch thick rounds.

When oil reaches 320 degrees F, dip few apple slices in the batter, until well coated on both sides, and gently drop into the hot oil. Do not overcrowd the pan. Fry until the bottom is golden (about 2-2 1/2 minutes), gently turn each apple slice and continue cooking until other side is golden brown (about 4- 4 1/2 minutes total). Drain on a wire rack and repeat with remaining apples.

To make cinnamon glaze, 

Stir together all ingredients in a medium bowl. Dip one side of each apple jalebi in the glaze and place back on the rack. Let glaze set for a minute and serve hot.

Best served piping hot!

Makes about 16 jalebis




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