Jalebi Rabri

Name: How to cook Jalebi Rabri - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 Persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Jalebi Rabri

Happy Independence Day 🇮🇳 On Independence Day, my grandpa always used to get Samosa, Jalebi , Imriti, Gajja, Balusahi, Kachori to celebrate the day.

Ingredient

Food ration :

3-4 Persons

1 cup

Few drops of orange gel food color (optional)

1/2 Cup

Crushed Green Cardamom (Optional)

as required

Pistachio Powdered / Slivers (optional)

As required

Cooking instructions

* Step 1

For Sugar Syrup : Mix everything except lemon juice, when it starts boiling add in the lemon juice (The lemon juice prevents syrup from crystallising), cook till it reached one string consistency. I add saffron in the beginning to get intense color of it. Keep it aside. When you dip the fried Jalebi, it should be at least lukewarm and not totally cold.

* Step 2

For Jalebis- Mix in all ingredients except the water, keep for 5-10 minutes. Then add water and make a lump free freeflow batter but not runny and whisk it to incorporate air and make it light and fluffy.

* Step 3

Heat a mix of ghee and oil in a shallow wide pan. Pour the batter in a squeeze bottle or a piping get and make a small cut at the end. Squeeze out the batter and form swirls, round and round and try to give it the Jalebi shapes. Flip and fry on both side till it's crispy and gets an orangish golden color. Take the help of wooden chopsticks/ skewer and slotted spoon to flip and fry.

* Step 4

Immediately dip it in sugar syrup for 3-4 minutes, flipping sides. Drain the excess syrup before placing on the plate. Serve warm with milk or Rabri or have it alone by itself. Garnish with Pistachio and edible silver leaf (optional). Note: If you want another design you can make that too. Do not overheat the ghee/ oil.