Wednesday, January 23, 2013

Instant Jalebi n Rabri

Well, being a lazy lady I always look for substitutes that could cut my time and efforts and retain the original flavor and quality.

Jalebi as everybody knows, requires time for fermentation. But by this recipe I made these yummy jalebis quickly and retained the yummy crispy golden glazed flavor longer.
But how could you have Jalebis raw?Without Rabri? The perfect made for each other couple, right? I generally do not prefer rabris, but my husband does. Rather, he's the one who introduced me to this match!

I'd start with Jalebis, followed by Rabri recipe


For Jalebi

Plain flour - 1 cup
Gram flour(besan) - 1 tsp.
Fresh yeast - 1/2 tsp
Melted ghee - 1 tbsp.
Sugar - 1 tsp.
Yellow food colour(optional) - a pinch or 3 drops
Oil - for deep frying

For sugar syrup

Sugar - 1 cup
Lemon juice - 1/4 tsp



1. Sieve the flour and gram flour together to prevent lumps

2. Dissolve the yeast in 1 tsp. of warm water.

3. Mix the flour mix, yeast solution, ghee sugar and yellow food coloring with 2/3 cup of water to make a thick batter, making sure no lumps remain.

4. Keep aside for 10 minutes.

Meanwhile prepare the sugar syrup(Recipe below)

5. Heat oil in a deep frying pan. Oil should be 1" deep

6. Fill the batter in a piping bag with a tiny hole, or a thick cloth with a button stitch hole.

7. Squeeze out swirls quickly from outside towards the center. Keep your piping closer to oil.

8. Fry the jalebis till golden brown and transfer into the sugar syrup and drain immediately.

Serve Hot and Crispy

Sugar syrup

1. Dissolve the sugar with 1/2 cup of water and simmer for 5 minutes

2. Add the lemon juice and mix well.

3. Set aside to cool

>Click here for Instant Rabri recipe<