A traditional North Indian dessert known as rabri or rabdi is a rich, creamy, and just the right amount of sweet delicacy. Jalebi is a crisp and juicy dessert in the shape of a spiral that is created using all-purpose flour and sugar syrup made with Jivana sugar. When these two are combined, they create a delightfully sweet treat! Jalebi with Rabri is a widely popular sweet dish in India.
The two dishes are often served together, with the warm, crunchy jalebi topped with the cool and creamy rabri. This combination is a popular dessert for special occasions and festivals in India, and is loved for its perfect balance of sweetness, texture, and flavor. Additionally, the popularity of the dish may also be attributed to its cultural significance, as it is a staple dessert served during festivals and special occasions in India.
The vibrant color and attractive presentation of the dish also adds to its appeal. Overall, Jalebi with Rabri is a delicious and satisfying dessert that has won the hearts of many people across India. It's a must-try for those with a sweet tooth. Continue reading to learn how to prepare Jalebi with Rabri that has been seasoned with Jivana Sugar's delicious sweetness.
Published on: January 31, 2022
Here are the Ingredients & Steps for making a Jalebi with Rabris -
Combine all of the ingredients for the rabri in a sizable bowl that can withstand a microwave. Nuts should not yet be included in this recipe. Cook this mixture now, stirring every 2-3 minutes, for 8 to 9 minutes on high flame. Once it is prepared, you can add nuts and refrigerate it. It must be cooked uncovered.
Corn flour, flour, and baking soda should all be combined together in a bowl to make the jalebi. Now combine this combination with Plain Curd, Water, and Ghee to create a uniform mixture with no lumps. For fermentation, this combination must be stored overnight. If the mixture seems too thick, you can add a little water in the morning.
Make the syrup in a container with a sturdy metal bottom. When it begins to boil, add the water and sugar. Next, turn down the heat and stir in the saffron, lemon juice, and green elaichi powder. Continue to create the Jalebis while keeping the pot on low heat.
Warm up the oil in a flat frying pan. It is necessary to pour the batter that has been fermenting for the past 24 hours into a ziplock bag that has a hole cut out of one side. Use a piece of cloth with a hole cut out of one end.
As you use your hands to form the jalebi shape, squeeze and pour the mixture into the oil. The jalebis will rise immediately in the oil, and all they need to be completed is to be fried until they are crispy and golden. Make certain that both sides are equally fried and the same color.
Remove the hot, freshly fried jalebis and soak them for about a minute in the hot syrup. They are then ready after shaking off the excess sugar syrup.
Rabri is traditionally served with jalebis when they are served hot. Place the jalebi on the plate, then top with the cooled rabri. This is a tasty and satisfying dessert!
|Ingredients for the Jalebi
|1 cup all purpose flour
|¾ cup plain curd
|½ cup water
|½ tbsp ghee
|2 tbsp corn flour
|5 gms baking soda
|5 ml Rose water
|Sugar Syrup :-
|2 cups of Jivana Sugar
|150 ml water
|4 strands of Kesar
|⅛ tsp green elaichi powder
|½ tsp lemon juice
|For Rabri :-
|⅛ tbsp elaichi powder
|4 strands Kesar
|Raisins, cashew, Pistachios
|½ cup condensed milk