Rabri – Jalebi at home

Rabri - Jalebi at home

Rabri – Jalebi at home

For Jalebi

  1. All-purpose flour/Maida – 1 cup
  2. Besan – 2 tablespoons
  3. Eno fruit salt – 1 small packet
  4. Curd/Yoghurt – 1/4 cup
  5. Water as needed
  6. Ghee or oil for frying
  8. Sugar – 1 1/2 cup
  9. Water – 3/4 cup
  10. Kesar/Saffron strands – 12-15
  11. Rose essence – 1 teaspoon

For Rabri

  1. Milk – 250 ml
  2. Sugar – 1/4 cup
  3. Chopped almonds – 2 tablespoons
  4. Chopped pistachios – 2 tablespoons
  5. Chopped cashew nuts – 2 tablespoons
  6. Silver vark
  7. Homemade mawa/khoya – 4 tablespoons
  8. Cardamom powder – 1/2 teaspoon

For Rabri, 

Rabri - Jalebi at home

  • First, boil the milk in a pan with the sugar, then add the Mawa. Mix thoroughly.
  • Mix in the dry nuts well.
  • Continuously whisk in the rose essence and cardamom powder.
  • Allow this mixture to boil until it has reduced to half its original volume or has a gritty texture.
  • Remove it from the flame when it gets gritty and thick.
  • Allow it to cool before placing it in the refrigerator.

For Jalebi,

Rabri - Jalebi at home

  • To prepare the sugar syrup, boil a pan and add the sugar and water, stirring constantly.
  • Bring it to a boil until the sugar has dissolved. 
  • After that, add the kesar strands and the food colouring.
  • Continue to whisk until it reaches a thick, one-string consistency.
  • Remove the pan from the heat and cover the sugar syrup, since we want hot sugar syrup for dipping the fried jalebis.
  • To begin making the jalebi, whisk together the all-purpose flour, besan, curd, and water in a mixing dish.
  • We need to prepare a pourable batter, so add a bit more water if necessary.
  • Mix in the Eno fruit salt well.
  • Pour the batter into a jalebi maker and set it aside until ready to use.
  • To produce flawless Jalebi shapes, melt ghee in a pan and pour the jalebi batter from inside to outside.
  • Fry it until it turns golden brown on both sides.
  • Carefully dip it into the sugar syrup for at least 30-40 seconds, then flip it over and dip it for another 10 seconds with the assistance of a splinter.
  • Serve it on a plate. Silver vark and the remainder of the nuts go on top.
  • Serve with cold Rabri on top.
  • With this delicious quick jalebi and Rabri, you can enjoy your festivals in style.

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