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Best Easy Jalebi Rabri Recipe

Name: Best Easy Jalebi Rabri Recipe
Total time: 90 min
Yield: 160 g
Ingredients: all-purpose flour 1.5 cups; plain yogurt 0.25 cups; cornstarch 2 tbsp; warm water 0.75 cups; whole milk 4 cups; slivered almonds 2 tbsp; pistachios, chopped 2 tbsp; ghee or vegetable oil 2 cups; sugar 2.5 cups; cardamom powder 0.5 tsp; lemon juice 1 tsp; saffron threads 0.25 tsp; rose water 1 tsp

Jalebi Rabri is a crispy, spiral-shaped Indian sweet soaked in fragrant sugar syrup until golden and glistening. This iconic street dessert is a family breakfast treat and festive celebration essential.

Cook 90 min Difficulty HARD 340 kcal

#indian dessert #jalebi nutrition #breakfast sweets #jalebi vs rabri

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Ingredients

Main ingredients

all-purpose flour 1.5 cups
plain yogurt 0.25 cups
cornstarch 2 tbsp
warm water 0.75 cups
whole milk 4 cups
slivered almonds 2 tbsp
pistachios, chopped 2 tbsp
ghee or vegetable oil 2 cups

Seasonings/Sauce

sugar 2.5 cups
cardamom powder 0.5 tsp
lemon juice 1 tsp
saffron threads 0.25 tsp
rose water 1 tsp

Nutrition summary

Carbohydrates 55 g 65%

Protein 7 g 8%

Fat 10 g 27%

Serving size 160g

Cooking steps

1

Begin by making the Jalebi batter: In a mixing bowl, combine the all-purpose flour, cornstarch, and plain yogurt. Gradually add warm water, stirring to form a thick, smooth batter. Cover and let ferment in a warm spot for 8–10 hours or overnight.
2

For the Rabri: Pour whole milk into a wide, heavy pan. Cook over medium-low heat, occasionally scraping sides, until reduced to half (35–40 minutes), stirring to avoid burning. Stir in half the sugar, cardamom powder, and saffron; cook for 5 minutes more.
3

Prepare the sugar syrup for Jalebi: In a saucepan, dissolve the remaining sugar with 1 cup water over medium heat. Add lemon juice to prevent crystallization, simmer until a one-string consistency is achieved. Add rose water and set aside, keeping syrup warm.
4

Heat ghee or vegetable oil in a wide pan over medium-high heat. Pour the fermented batter into a squeeze bottle or thick piping bag. Pipe spirals onto the hot oil, frying until they puff and become golden and crisp on both sides. Regulate heat to prevent burning or undercooking.
5

Immediately remove the fried Jalebis and dip them for 30–40 seconds each in the hot sugar syrup, ensuring even soaking. Arrange Jalebis on a platter. Serve warm topped with chilled Rabri, slivered almonds, and chopped pistachios.

Personalized Q&A

Q. What's the key ingredient in this Jalebi Rabri recipe?

The base of Jalebi is made from all-purpose flour (maida), which gives the spirals their structure and crispness. Pairing it with whole milk, reduced into a thick Rabri, and flavoring each with sugar, cardamom, and saffron makes these ingredients the backbone of both taste and texture.

Q. Which step is crucial for achieving the perfect texture in Jalebi?

Proper fermentation of the batter (8–10 hours) is essential for lightness and crisp bubbles. Frying at a steady medium-high heat ensures the Jalebis become golden and super crisp without absorbing excess oil.

Q. How do I prevent undercooking or overcooking the Rabri or Jalebis?

For Rabri, slow reduction over medium-low heat with frequent stirring prevents sticking and burning. For Jalebis, avoid very high heat to prevent browning too quickly before they cook through, and ensure oil is hot enough to instantly sizzle the batter.

Q. How many calories and what nutrition breakdown per serving?

Each 160g serving contains about 340 kcal, with 55g carbohydrates (65%), 7g protein (8%), and 10g fat (27%). This dessert is high in carbohydrates and sugar, with moderate fat and low protein.

Best Easy Jalebi Rabri Recipe

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