First thing you need to do is make the batter. For that, in a small bowl take 1/2 cup of water and add 1/4 tsp of sugar and then the yeast. Stir to dissolve and then keep it aside for 10 minutes.
In the meanwhile, in a larger mixing bowl, take the flour, ghee, corn flour, 1 tsp sugar and salt. After ten minutes of the yeast activating, just stir it and add that to the flour.
Using a whisk or a fork, mix the batter. Keep half a cup of water in a mug and slowly add to the batter to have a nice thick consistency. The batter should be thick enough to coat a slice of apple. Add more or less water as per the consistency.
Once the batter is smooth, cover and keep it aside for an hour. After an hour, the batter is ready .
While the batter is resting, make your sugar syrup. In a sauce pan or a kadai, take the sugar, water and saffron and turn the heat on. Stir to melt the sugar and then let it boil for about 8 minutes. When the syrup has thickened (one string consistency), add the lemon juice and the rose water and turn off the heat.
Slice the apples into approx 5 mm thickness. Discard the seeds using a knife and it will create a hollow in between.
In a kadai, take oil for deep frying. Using a whisk, smooth the batter once more. Take one apple slice at a time and dip into the batter and then slowly slide into the hot oil.
Keep a check over the heat since too much will turn the jalebis brown too soon. You want a nice golden brown colour to the jalebis. Flip the jalebis to cook the other side. Once the jalebi has become golden brown, using a spatula, shake off the excess oil and dunk it in the sugar syrup. Stir it around in the syrup for a little more than a minute and then take it out and keep on a serving plate.
Repeat the process with all the apple slices. Finally add chopped pistachios on top to garnish.
The apple jalebis are ready to be served and can be had hot. In fact it tastes best when its hot. Serve it with some vanilla ice cream to elevate the level of oomph.
The batter can be made in advance and kept. I kept it for 6 hours and it worked fine. Make the jalebis just when you want to have them.
The jalebis can be kept in the fridge and it retains the crisp but if microwaved, they become soggy.
You can deep fry in ghee instead of oili if you wish to.