Jalebi with Rabdi Recipe – Saffron Rosewater Indian Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Jalebi With Rabdi Recipe – Saffron Rosewater Indian Sweet Treat

Introduction

Oh, jalebi! Just the name conjures up images of vibrant festivals, bustling sweet shops, and that irresistible, crispy-chewy texture. This isn’t just a dessert; it’s a feeling, a memory, a little piece of India on a plate. I remember the first time I tried to make jalebi – it was a bit of a sticky situation (pun intended!), but the joy of finally getting it right was incredible. Today, I’m sharing my go-to recipe for Jalebi with Rabdi, a truly royal treat that’s surprisingly achievable at home. Get ready to impress!

Why You’ll Love This Recipe

This recipe isn’t just about making jalebi; it’s about creating an experience. The combination of the tangy-sweet jalebi and the creamy, subtly flavored rabdi is simply divine. It’s perfect for celebrations, special occasions, or just a weekend indulgence. Plus, the aroma that fills your kitchen while these are frying is absolutely intoxicating!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup plain Flour (120g)
• 3 tbsp Rice flour (30g)
• ?? cup plain Yogurt (approximately 1/2 cup, 120ml – adjust for consistency)
• ?? tsp Salt (a generous pinch)
• 2 cups Water (480ml)
• 10-15 Saffron strands
• a pinch Yellow coloring (optional, for a vibrant color)
• 1 tbsp Rose water
• a pinch Sugar
• ?? tsp Baking soda (about 1/2 tsp)
• as needed Vegetable oil (for frying)
• ?? cup Water (240ml, for sugar syrup)
• 1 cup Sugar (200g, for sugar syrup)
• 2-3 Cardamom pods
• 1 tbsp Rose water (for sugar syrup)
• 2 cups Milk (480ml)
• 3 tbsp raw Sugar (45g)
• 1 Vanilla pod (beans scraped)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in achieving that authentic jalebi texture and flavor.

• Flour Blend: The combination of all-purpose flour and rice flour is key. The rice flour gives it that lovely crispness. Don’t skip it!
• Yogurt: Use plain, full-fat yogurt for the best results. It adds a subtle tang and helps with fermentation.
• Saffron & Rose Water: These are the stars of the show! Don’t skimp on quality. A good saffron will impart a beautiful color and aroma. I love adding a generous splash of rose water – it just elevates everything.
• Cardamom: Freshly crushed cardamom pods are always best. The aroma is incredible.
• Rabdi Milk: Full-fat milk is essential for a rich and creamy rabdi.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Jalebi Batter: In a large bowl, whisk together the plain flour, rice flour, yogurt, salt, saffron strands, yellow coloring (if using), rose water, and sugar. Gradually add water, whisking until you have a smooth, lump-free batter. It should be pourable but not too runny.
2. Ferment the Batter: This is where the magic happens! Cover the bowl and let the batter ferment for at least 6 hours, or preferably overnight, in a warm place. You’ll notice it will bubble and become lighter.
3. Activate & Prepare for Frying: Just before frying, add the baking soda to the fermented batter and gently mix. Let it rest for 20 minutes. Transfer the batter to a squeeze bottle or piping bag fitted with a small round nozzle.
4. Make the Sugar Syrup: While the batter rests, prepare the sugar syrup. In a saucepan, combine sugar, water, cardamom pods, and rose water. Bring to a boil and simmer until you reach a two-string consistency (more on that in the FAQs!). Keep the syrup warm.
5. Fry the Jalebis: Heat vegetable oil in a wok or deep frying pan over medium heat. Pipe spiral-shaped jalebis directly into the hot oil. Fry until golden brown and crispy, flipping once.
6. Soak in Syrup: Immediately remove the fried jalebis and soak them in the warm sugar syrup for about 30 seconds.
7. Make the Rabdi: While the jalebis are soaking, let’s make the rabdi. In a heavy-bottomed pan, simmer milk with raw sugar and the scraped seeds from the vanilla pod. Stir frequently, scraping the bottom of the pan to prevent sticking. Continue simmering until the milk thickens to your desired consistency.
8. Serve & Enjoy: Serve the warm jalebis drizzled generously with the creamy rabdi. Garnish with a sprinkle of saffron or chopped nuts for a festive touch.

Expert Tips

• Batter Consistency is Key: The batter should be smooth and pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of flour.
• Oil Temperature: Maintain a medium heat. If the oil is too hot, the jalebis will burn on the outside before cooking through.
• Don’t Overcrowd the Pan: Fry the jalebis in batches to maintain the oil temperature.

Variations

• Vegan Adaptation: Swap the yogurt and milk for plant-based alternatives like soy yogurt and almond milk.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking.
• Spice Level: Adjust the amount of cardamom to your liking. My grandmother always added a tiny pinch of nutmeg too!
• Festival Adaptations: Jalebi is a staple during Diwali, Holi, and Eid. Feel free to add extra nuts and saffron for a more festive presentation.

Serving Suggestions

Jalebi with Rabdi is best served warm. It’s a delightful dessert on its own, but you can also pair it with a scoop of vanilla ice cream or a sprinkle of chopped pistachios.

Storage Instructions

Jalebi is best enjoyed fresh. However, you can store leftover jalebis in an airtight container at room temperature for up to 2 days. The rabdi can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• What is the ideal consistency for the jalebi batter? The batter should be smooth and pourable, similar to pancake batter. It should coat the back of a spoon.
• How do I know when the sugar syrup has reached the two-string consistency? Take a small drop of syrup between your thumb and forefinger. If it forms two distinct strings when you open your fingers, it’s ready.
• Can I make the rabdi ahead of time? Yes, you can! Rabdi can be made a day in advance and stored in the refrigerator.
• What type of oil is best for frying jalebis? Vegetable oil, sunflower oil, or canola oil are all good choices.
• How can I prevent the jalebis from breaking apart while frying? Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, practice piping consistent spirals!