Rabri – Jalebi at home

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Ingredients:-
For Jalebi

For Rabri

For Rabri,

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,

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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