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

By Manisha Goyal  |  20th Aug 2015  |  
4.5 from 4 reviews Rate It!
  • Photo of Jalebi with Vanilla Rabdi by Manisha Goyal at BetterButter
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

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 sharma3 years ago

Very nice

Reena Andavarapu3 years ago

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

Preeti De3 years ago


bina bedi4 years ago

Awesome !!!! B