Rabdi Jalebi

  • Dessert
  • Servings
  • 1Spicy
  • Cook Time
  • Cuisine : North Indian
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  • All purpose flour/Maida - 1 cup
  • Besan - 2 tablespoons
  • Eno fruit salt - 1 small packet
  • Curd/Yoghurt - 1/4 cup
  • Water as needed
  • Ghee or oil for frying
  • Sugar - 1 1/2 cup
  • Water - 3/4 cup
  • Kesar/Saffron strands - 12-15
  • Rose essence - 1 teaspoon
  • Orange food color - 1 teaspoon (optional)
  • Milk - 250 ml
  • Sugar - 1/4 cup
  • Chopped almonds - 2 tablespoons
  • Chopped pistachios - 2 tablespoons
  • Chopped cashewnuts - 2 tablespoons
  • Silver vark
  • Homemade mawa/khoya - 4 tablespoons
  • Cardamom powder - 1/2 teaspoon


Step By Step Method

    1. To make the rabri, we heat milk adding the sugar in a pan and then add Mawa. Mix well.
    2. Add the dry nuts and mix well.
    3. Add the rose essence and cardamom powder, stirring continuously.
    4. Keep allowing this mixture to boil until it becomes half of the original quantity or grainy in texture.
    5. When it becomes grainy and thick take it off the flame.
    6. Let it cool and chill it in the refrigerator.
    7. Next, to make the sugar syrup, we heat a pan adding the sugar and water while mixing well.
    8. Boil it until the sugar dissolves. Then add the kesar strands and food color
    9. Keep stirring until it becomes thick or one string consistency.
    10. Take it off the flame and keep the sugar syrup covered since we want hot sugar syrup for dipping the fried jalebis.
    11. Beginning work on the jalebi, add the all purpose flour, besan, curd and water to a bowl and mix well.
    12. We have to make a pouring consistency batter so if needed add a little more water.
    13. Now add eno fruit salt and mix well.
    14. Pour this batter into a jalebi maker and keep it ready to make the jalebi.
    15. Heat ghee in a pan and pour the jalebi batter from inside to outside to make perfect Jalebi shape
    16. Fry it from both sides until golden brown in color.
    17. Now carefully dip it into the sugar syrup for at least 30-40 seconds and with the help of splinter flip it and again dip it for another 10 seconds.
    18. Keep it out in a platter. Garnish it with Silver vark and rest of the nuts.
    19. Pour chilled Rabri over it and serve.
    20. Enjoy your festivals with this wonderful instant jalebi and rabri.

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