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Jalebi with Oats Rabdi

Jul-26-2018
Poonam Kothari
1440 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Jalebi with Oats Rabdi RECIPE

Friends try these yummy crispi jalebis with very few ingredients and oats rabdi ,jalebi batter has to be made previous day and to be fermented for 24hours ,here all the ingredients are easily available at home ,and if we want to make for our guest the preparation is already done previous day ,rabdi and jalebis are the good combination ,rabdi also you can prepare previous day and keep in fridge so you can serve chilled rabdi with hot jalebis

Recipe Tags

  • Easy
  • Basic recipe
  • Snacks
  • Dessert
  • Breakfast and Brunch
  • Side Dishes

Ingredients Serving: 4

  1. Ingredients for jalebi
  2. 4tbsp all purpose flour
  3. 1tbsp curd
  4. 1tsp gram flour
  5. 1 tsp oil
  6. 1 cup sugar
  7. 1cup water
  8. Cardmom powder
  9. Pinch of saffron
  10. ghee for frying jalebis
  11. Ingredients for oats rabdi
  12. 1litre milk
  13. 100 gms of sugar
  14. 100 gms of oats
  15. Almond and pistachio flakes
  16. Cardmom powder1/2tsp
  17. Some rose petals

Instructions

  1. TAKE 4 TBSP ALL PURPOSE FLOUR, ADD 1 TBSP CURD, 1 TSP GRAM FLOUR
  2. ADD 1 TSP REFINED VEGETABLE OIL
  3. WHISK, ADD 2 CUPS LUKEWARM WATER TO THE FLOUR MIX
  4. MAKE A SMOOTH BATTER OF POURING CONSISTENCY LIKE THIS, COVER & SET ASIDE FOR 24 HRS IN A WARM PLACE
  5. FOR THE OATS RABDI - BRING 1 LITRE FULL CREAM MILK TO A BOIL, STIR AT REGULAR INTERVALS
  6. KEEP MOVING THE MALAI WHICH FORMS ON TOP TOWARDS THE SIDES LIKE THIS
  7. ADD 100 GMS SUGAR
  8. ADD 1 TBSP EACH OF ALMOND & PISTACHIO FLAKES, 1/2 TSP CARDAMOM POWDER
  9. ADD 100 GMS OATS TO A MIXER JAR, GRIND INTO A POWDER
  10. ADD THE OATS POWDER TO THE REDUCED MILK, STIR & SIMMER FOR 5 MINS
  11. THE OATS RABDI IS READY, ALLOW IT TO COOL, REFRIGERATE FOR 2-3 HOURS
  12. FOR THE SUGAR SYRUP - HEAT 1 CUP EACH OF SUGAR & WATER, BRING IT TO A BOIL
  13. ADD 1/2 TSP CARDAMOM POWDER, A PINCH OF SAFFRON, TAKE OFF HEAT WHEN THE SUGAR DISSOLVES
  14. STIR THE RESTED FLOUR BATTER
  15. ADD TO A CLEAN, SQUEEZY KETCHUP BOTTLE
  16. SQEEZE & POUR OUT THE BATTER IN CIRCLES INTO HOT GHEE TO FRY
  17. FRY THE JALEBIS ON MEDIUM HEAT UNTIL GOLDEN BROWN & CRISP FROM BOTH SIDES
  18. TAKE OFF HEAT WHEN DONE
  19. DIP THE JALEBIS INTO THE READY SUGAR SYRUP FOR 1-2 MINS
  20. REMOVE & DRAIN ON A WIRE RACK
  21. SERVE HOT WITH CHILLED RABDI, GARNISH WITH PISTACHIO & ALMOND FLAKES, FEW ROSE PETALS

Reviews (1)  

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Mani Kaur
Jul-26-2018
Mani Kaur   Jul-26-2018

Woww...Yummyy......

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