Toffee Apple

350 gms white sugar
50 gms water
50 gm glucose
In a pan add white sugar and water to heat , when sugar is melted anad caramel forms add the glucose to caramel  and heat till it colours (golden brown). Turn off gas and pour it into another pan to cool. Meanwhile
peel apple and using scooper (kind to scoop small watermelon balls) and scoop balls of the apple. Put a skewer through each balls.  When the caramel is poured into another pan a cooled just slightly, dip each ball in caramel and pull out. The caramel will coat the ball and form a drooling tail; allow excess sugar to fall off and u'll get candied apples. Pull them out of the skewer and allow to cool on a plate with tail side up.
Serve them as they are or use to garnish anything (dessert) you like.

Apple Jalebi

2 medium apples -peeled and cored-sliced into rings -about 15 -16 rings
Step 1 ingredients:
1/4 tsp of yeast
1/2 cup of water
1 cup maida/flour
1 tbsp melted ghee
1 tsp of sugar
oil for frying
Step 2 Ingredients:
1 cup water
1 cup sugar
a pinch of saffron melted in a spoon of warm milk
2 tsp rose water
Garnish:
blanched and sliced pistachios
cardamom powder
rose petals

Step 1:
 In a cup of warm water, add yeast and a pinch of sugar and a pinch of maida and keep aside. It will be ready to use when the mixture is frothy (about 5 min or so)
In a bowl mix together maida, melted butter and sugar. Then use the yeast mixture and some extra warm water with the maida mixture to form a thick batter. Rest the batter for 40-50 min. While the batter is resting; proceed with step 2.
Step 2:
Boil 1 cup sugar in 1 cup water then add the melted saffron and rose water. Keep the syrup warm. Syrup should be 1 thread consistency.
Step 3:
Heat oil for frying. Mix the rested mixture well. Dip the apple slices individually in the batter; coat slices well and fry in hot oil. Take them out and place them in sugar syrup. Soak for a minute and drain on to a serving dish. Garnish with pistachios, elichi powder and rose petals.