Jalebi With Rabri | How to make Jalebi With Rabri

By Reena Dixit  |  10th Mar 2017  |  
4 from 1 review Rate It!
  • Jalebi With Rabri, How to make Jalebi With Rabri
Jalebi With Rabriby Reena Dixit
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

2

1

About Jalebi With Rabri Recipe

Jalebi is a popular sweet that is loved by all. Enjoy jalebi with rabri. It is a heavenly combination.

Jalebi With Rabri is an authentic dish which is perfect to serve on all occasions. The Jalebi With Rabri is delicious and has an amazing aroma. Jalebi With Rabri by Reena Dixit will help you to prepare the perfect Jalebi With Rabri in your kitchen at home. Jalebi With Rabri needs 30 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Jalebi With Rabri. This makes it easy to learn how to make the delicious Jalebi With Rabri. In case you have any questions on how to make the Jalebi With Rabri you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Reena Dixit. Jalebi With Rabri will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Jalebi With Rabri

Ingredients to make Jalebi With Rabri

  • For jalebi batter - 1 cup all purpose flour 
  • 2 tablespoon besan
  • 1/8 teaspoon turmeric powder
  • 1 pinch baking soda
  • 1 cup water 
  • sugar syrup - 1 cup sugar
  • ½ cup water
  • ¼ teaspoon saffron strands
  • oil for Deep frying
  • 1 cup rabri (homemade or store bought)

How to make Jalebi With Rabri

  1. For jalebis, in a mixing bowl, take 1 cup maida. add 2 tbsp besan or gram flour, a pinch of baking soda and 1/8 tsp turmeric powder. mix all the above dry ingredients with a spoon or a spatula.
  2. Then add water. the amount of water to be added depends on the quality of flour used. I added 1 cup water. Depending on the quality of flour and besan, you can add from ¾ to 1 cup water. With the spatula or spoon, first mix. break the small or tiny lumps with the spatula or spoon while mixing.
  3. Then in round circular directions stir the batter briskly for 4 minutes. This adds volume to the batter and makes it even and smooth. The batter should have a flowing consistency. cover and keep the batter to ferment in a warm place for 12 to 15 hours. I kept for 15 hours. if you live in a cold climate, you can keep for 20 to 24 hours.
  4. This is how the batter looks the next day. you will see small bubbles on the top. Stir the batter and if you carefully see, the batter would have become thinner than what it was before fermentation. So to thicken the batter again, add 1 to 2 tbsp of all purpose flour.
  5. Now pour this batter in the squeezy tomato ketchup bottles that we get in the market. you can also use coconut shell and make a small hole in it. you can also use a piping bag or make your own with butter paper. depending on the capacity of the bottle, you can pour less or more in it.
  6. Sugar syrup - Take 1 cup sugar in a pan. add 1/4 tsp saffron strands to it. do add saffron as it gives a nice orange yellow color and also a nice flavour
  7. Add 1/2 cup water. keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves. on a low to medium flame, cook the sugar syrup.
  8. Cook till you get one string consistency in the sugar syrup. once you get the one string consistency, switch off the flame and add 1/4 tsp lime or lemon juice. stir well. keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it.
  9. Frying jalebis - Heat oil for deep frying in a kadai or pan. You can also use ghee or 50% of both. Ghee gives a better flavor. To check the temperature of oil, add a tiny amount of batter to the oil. if it comes up quickly and gradually the oil is hot enough for the jalebis to be fried.
  10. Now squeeze the bottle and make concentric rings with the batter. Either start from the center and move outside be careful while making the jalebis as the oil is hot
  11. Once done form one side turn it to the other side and after frying dip it in chasini
  12. Serve hot jalebis with rabri

Reviews for Jalebi With Rabri (1)

Sheetal Sharma2 years ago

Jalebi and rabri together, sounds awesome!
Reply

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