Traditional Jalebi with Rabri

Name: Traditional Jalebi with Rabri
Prep time: 30 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: North India
Ingredients: 150 g (1 cup) Maida (All Purpose Flour); 1 Litre Full Cream Milk (For Rabri); 450 g Sugar (For syrup & rabri); 2 tbsp each Cornflour & Curd; 1/4 tsp Baking Soda; Pinch each Saffron & Cardamom; 1 tsp Lemon Juice; 400 ml Pure Desi Ghee for frying

Pure Veg📍North India🍽️Dessert⏱️25 mins⚡Advanced👥Serves 4Dessert

Ingredients for Traditional Jalebi with Rabri

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Maida (All Purpose Flour)

150 g (1 cup)

Full Cream Milk (For Rabri)

1 Litre

Sugar (For syrup & rabri)

450 g

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Cornflour & Curd

2 tbsp each

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Baking Soda

1/4 tsp

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Saffron & Cardamom

Pinch each

Lemon Juice

1 tsp

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Pure Desi Ghee for frying

400 ml

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Prepare Rabri: Simmer 1 Litre full cream milk in a wide kadai on low heat, gathering cream layers (malai) to sides. Reduce to 1/3 volume, add sugar and cardamom, and chill.

Step-by-Step Instructions

Prepare Rabri: Simmer 1 Litre full cream milk in a wide kadai on low heat, gathering cream layers (malai) to sides. Reduce to 1/3 volume, add sugar and cardamom, and chill.

Prepare Sugar Syrup: Boil sugar, water, cardamom, saffron, and lemon juice until 1-string consistency; keep warm.

Prepare Jalebi Batter: Whisk maida, cornflour, curd, baking soda, and water into a smooth, thick, pourable batter.

Pour batter into squeeze bottle or piping cloth with small nozzle hole.

Heat desi ghee in a flat shallow kadai. Squeeze spirals from center outwards to form crisp concentric circles.

Fry until golden and crisp. Lift with tongs, drain 3 seconds, and immediately submerge in warm sugar syrup for 2 minutes until translucent. Serve hot paired with chilled malai rabri.