First Up: Wash, Clean, Peel off & Scour the Apples…Cut them into moderate Roundels- Not much thicker nor thinner…Apply some salt & fresh lemon juice over them quickly & set aside for about 10-15 mins time

We’ve to apply this citric acid to prevent them from getting blackish post cutting them- Since Apples contain in itself- Melic Acid too…Alternatively, instead of the fresh lemon juice, we can use White Vinegar (need to use it very little if using it- 1/2 quantity of the fresh lemon juice)

In another mixing bowl: Add in the aforementioned all the dry ingredients- Sieve all of that nicely 1-2 times (I meticulously follow this step while preparing Sweets/Deserts, Bakery items, Patisseries/Rotisseries or even at times certain Savoury items too), in order to generate sufficient air into it- which’s VVI in any such dishes

Now, into it add in the milk gradually and not the entire liquid altogether- We need to keep the batter semi-thick…as exactly we keep while deep frying our savoury items of similar sort- Refer to the pics given below 👇🏻

Once done- Cover it & rest it aside for about 15-20 mins time, to bloom a bit in order to get more aerated and fluffy…

Post the given time period: Mix it up well again, to incorporate more air into it & at this point we’ll notice that the batter has thickened a bit due to blooming- At this point, add into it a little bit of water (RT), to get back to its right consistency for deep frying

Cover & allow it to sit for another 10-15 mins time while in the interim: We need to prepare the sugar syrup for the same: Heat up a saucepan over the high heat with the measured aforementioned ingredients for the same & add in the saffron strands, cinnamon stick & the spilt green cardamoms & cook it until a couple of boils & the sugar & water get dissolved- Turn off the flame to let it cool down a bit (it need be warm & not completely cooled down)

Now, heat up a frying pan over the low-medium flame: Add in the sufficient cooking oil or ghee or admixture of both (I did so) & time to deep fry the marinated apple pieces/roundels in it- Dip each one of the Apple Roundels into the batter, well coat it from both the sides & drop it down carefully into the pan

Don’t clutter the pan with many pieces altogether since they need enough space to puff up & easily be turned to the other side as well- Fry them in a few batches…Don’t put more than 3-4 pieces together (Depending on its sizes & also the size of your frying pan)

Fry them until they’re nicely golden brown in colour- Strain & transfer them into a separate plate/dish lined with kitchen towels or maybe a flat colander kind- (as I’ve used), allow them to cool down just a bit & not much while we’re frying the rest of the batches

Both the fritters & the sugar syrup need be quite moderately warm enough while dipped into it & in order to be well soaked into the fritters…If you want a bit crispy (which I do always), just dip it for about 1-2 mins time & then take it out of the sugar syrup while you can dip them for some more time if you want it softer & absolutely tender

Once done Transfer them onto the serving platters: Garnish it your ways…& have it absolutely freshly cooked & almost melting into the mouth itself & just chillax with a cuppa