Jalebi with Vanilla Rabdi | How to make Jalebi with Vanilla Rabdi

By Manisha Goyal  |  20th Aug 2015  |  
4.5 from 4 reviews Rate It!
  • Jalebi with Vanilla Rabdi, How to make Jalebi with Vanilla Rabdi
Jalebi with Vanilla Rabdiby Manisha Goyal
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About Jalebi with Vanilla Rabdi Recipe

A famous Indian delicacy made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup served with Rabdi which is a perfectly proportioned combination of milk, vanilla and sugar, thickened in a broad-bottomed vessel

Jalebi with Vanilla Rabdi is one dish which makes its accompaniments tastier. With the right mix of flavours, Jalebi with Vanilla Rabdi has always been everyone's favourite. This recipe by Manisha Goyal is the perfect one to try at home for your family. The Jalebi with Vanilla Rabdi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Jalebi with Vanilla Rabdi is few minutes and the time taken for cooking is 30 minutes. This is recipe of Jalebi with Vanilla Rabdi is perfect to serve 8 people. Jalebi with Vanilla Rabdi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Jalebi with Vanilla Rabdi. So do try it next time and share your experience of cooking Jalebi with Vanilla Rabdi by commenting on this page below!

Jalebi with Vanilla Rabdi

Ingredients to make Jalebi with Vanilla Rabdi

  • 11/2 cup - all purpose flour
  • 2 tbsp - rice flour
  • 1 cup - yogurt
  • 1/4 tsp - baking soda
  • A pinch of yellow food color
  • water as required
  • oil for frying
  • 11/2 cup - sugar
  • 3/4 cup - water
  • 1/2 tsp - cardamom powder
  • A few strands of saffron
  • A few drops of lemon juice
  • 2 ltrs - milk
  • 4 tbsp - sugar
  • 2 drops - vanilla essence
  • A few strands of saffron
  • Silvered almonds and pistachios (for garnishing)

How to make Jalebi with Vanilla Rabdi

  1. Combine flour, rice flour, yogurt and color in a bowl. Mix well.
  2. Add water, one tbsp at a time make a smooth and thick batter. Keep it in a warm place to ferment over night.
  3. The next day, add baking soda to the batter and beat well. Let it rest for an hour.
  4. Transfer the batter to a cake pipe or a squeezy bottle with a pointed tip, a ketchup bottle will be perfect.
  5. Add water and sugar in a pan and cook till sugar dissolves completely.
  6. Add cardamom, saffron strands and a few drops of lemon juice. Boil until the syrup reaches almost one string consistency. Keep aside
  7. Heat oil in a wide, flat pan. Make round spirals in the oil and fry well on both sides till golden and crisp on both sides.
  8. Take it out and transfer to lukewarm syrup for 30 seconds.
  9. Boil the milk in a wide heavy bottom pan, Remove from the syrup.
  10. When milk starts boiling, add essence and a few saffron strands. Keep stirring in between to avoid burning.
  11. Reduce milk to 1/3. Scrape the sides occassionally. Let the milk thicken.
  12. Add sugar, malai and let it cook for another 10 minutes on low flame.
  13. Take it off the stove and cool it.
  14. Place jalebi in a serving dish and top with vanilla rabdi. Enjoy!

My Tip:

The oil should not be too hot. It should be hot enough that the batter bubbles up immediately.

Reviews for Jalebi with Vanilla Rabdi (4)

arvind sharma10 months ago

Very nice

Reena Andavarapua year ago

Superb!! You should ve named it shahi jalebi :)

Preeti Dea year ago


bina bedi2 years ago

Awesome !!!! B