Jalebi Rabri
Crispy fermented jalebi served warm with thick reduced milk rabri. Sagar halwai shops festive specialty.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Curd — 30 g (whole)
- All-purpose Flour — 120 g (whole)
- sugar — 0.5 cup (whole)
- Milk — 100 g (whole)
- salt (optional) (whole)
- Water — 100 ml (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Whisk the maida with curd, a pinch of salt, and water into a smooth, lump-free batter of thick pouring consistency.
- Cover and ferment the batter in a warm place for 6-8 hours (or overnight) until it turns light and slightly bubbly.
- Heat oil in a wide kadai on medium flame. Boil the sugar with a little water to a one-string sugar syrup and keep it warm.
- Pour the fermented batter into a piping bag or cloth with a small hole and pipe spiral shapes directly into the hot oil; fry until crisp and golden on both sides.
- Drain the fried jalebis and dip immediately into the warm sugar syrup for a few seconds; remove and set aside.
- Separately, simmer the milk with cardamom powder, stirring often, until it thickens into rabri.
- Serve the hot, syrup-soaked jalebis with the warm rabri poured over or alongside.
Common questions
- Jalebi Rabri ko English mein kya kehte hain?
- सागर जलेबी रबड़ी ko English mein Jalebi Rabri likhte hain.
- Ek plate Jalebi Rabri mein kitni calories hoti hain?
- 289 kcal per plate.
- Kitna time lagta hai?
- 75 min lagta hai — 60 min taiyari, 15 min pakana.