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Photo of Jalebi with Vanilla Rabdi by Manisha Goyal at BetterButter

Jalebi with Vanilla Rabdi

Manisha Goyal
0 minutes
Prep Time
30 minutes
Cook Time
8 People
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Festive
  • Indian
  • Dessert

Ingredients Serving: 8

  1. 11/2 cup - all purpose flour
  2. 2 tbsp - rice flour
  3. 1 cup - yogurt
  4. 1/4 tsp - baking soda
  5. A pinch of yellow food color
  6. water as required
  7. oil for frying
  8. 11/2 cup - sugar
  9. 3/4 cup - water
  10. 1/2 tsp - cardamom powder
  11. A few strands of saffron
  12. A few drops of lemon juice
  13. 2 ltrs - milk
  14. 4 tbsp - sugar
  15. 2 drops - vanilla essence
  16. A few strands of saffron
  17. Silvered almonds and pistachios (for garnishing)


  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!

Reviews (4)  

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arvind sharma
arvind sharma   Mar-09-2017

Very nice

Reena Andavarapu
Reena Andavarapu   Nov-23-2016

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

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