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Jalebi with Rabdi

Tanuja Keshkar
1440 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Jalebi with Rabdi RECIPE

In Every street, every corner, of every city or town in India one can find this, tastes like heaven as melts in mouth, with crispy exterior, and oozing sugar syrup interior....and addition of Creamy Rabdi makes it taste like heaven, balancing sweetness and texture.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Boiling
  • Chilling
  • Frying
  • Dessert

Ingredients Serving: 6

  1. For Jalebi
  2. 200 gram all purpose flour
  3. 50 gram Gram flour besan
  4. 50 gram curd
  5. 2 cups water
  6. A Pinch of salt
  7. For syrup
  8. 2 Cup sugar
  9. 1/1/2 cups water
  10. Saffron strands 9/10
  11. Orange food colour one teaspoon
  12. Hot frying jalebi 350 ml refined oil or ghee
  13. For Rabri
  14. 500 ml milk
  15. One tablespoon sugar
  16. 2 tablespoons chopped almonds
  17. 2 tbsp chopped pistachios
  18. 2 tablespoon Chopped cashew nuts
  19. 50 grams Khoya Mawa
  20. Half teaspoon cardamom powder


  1. For syrup
  2. Make to sugar syrup he top 10 adding the sugar and water while mixing well
  3. Boil it until sugar results then add the Kesar strains and food colour boil it
  4. Keep stirring until it becomes thick or one string consistency.
  5. Take it off the flame and keep the sugar syrup covered since we want hot sugar syrup for dipping the fried jalebis.
  6. For jalebi
  7. add the all purpose flour, besan, curd and water to a bowl and mix well.
  8. to make a pouring consistency batter so if needed add a little more water.
  9. Pour this batter into a jalebi maker and keep it ready to make the jalebi.
  10. Heat ghee in a pan and pour the jalebi batter from inside to outside to make perfect Jalebi shape
  11. Fry it from both sides until golden brown in color.
  12. Now carefully dip it into the sugar syrup for at least 30-40 seconds and with the help of splinter flip it and again dip it for another 10 seconds.
  13. Your jalebi is ready
  14. For Rabdi
  15. Take a pan adding milk and sugar
  16. Keep allowing the milk to boil until it becomes half to the original quantity
  17. Add the dry fruits and Mawa in it continuously stir
  18. Add cardamom powder stiring continuously when it becomes granny and thick take it off the flame
  19. Let it cool and chill it in the refrigerator
  20. Place the jalebis on the serving plate, and Pour chilled Rabri over it and serve.

Reviews (4)  

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supriya Malgi
supriya Malgi   May-22-2018

batter time?? when mix all . batter keep aside time plz

Shashi Dip
Shashi Dip   May-21-2018

Your efforts to make it perfect, authentic and understandable is excellent. Jalebi Rabadi jugalbandi has been our traditional sweet dish hence it's loved by most of the Indians and if it's homemade then what can be better than it. Kudos. Keep it up and keep innovating new recipies. God bless

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