Rabdi Jalebi Without Yeast
by Foodie #618649
Added to 4 cookbooks
This recipe has been viewed 6507 times
Best Enjoyed during winters breakfast.
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Rabdi Jalebi Without Yeast recipe - How to make Rabdi Jalebi Without Yeast
Preparation Time:    Cooking Time:    Total Time:
10 hours 30 minutesMakes 4 to 6 servings
- Heat milk in non-stick vessel on simmer. Let it boil.
- Once its boiled,let a spoon in it so it will not pour out. Add kesar, cardamom to it.
- Keep stirring in between, until it lessens to 1/4th of its quantity.
- Turn off the gas once it becomes thick like rabdi.
- Let it cool for 15-25 min then add milkmaid to it.
- Garnish it with dry fruits and serve hot with jalebis.
- Mix all the dry ingrdients in a bowl.
- Add water to make a thick batter. Water can be added if the batter is not thick enough as required for the jalebis
- Now let the batter for 12-14 hours.
- Combine the sugar and water in a broad non-stick pan so that you can easily soak the jalebi in the syrup without breaking them.
- Mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
- Take care as it should be not be more watery as it might loosen the jalebi or not too thick either.
- In case if you forget to add the color to the batter, you can also add it to the syrup.
- Be sure to make the syrup before you start on with the jalebi.
- Now, check the consistency of batter. If its too thick, add water. If its too watery, add little bit of all purpose flour or rice flour to it.
- Heat oil in the wide non stick pan. Add ghee to give you that ethnic flavour in jalebi. (you can use ghee instead of oil totally).
- Now pour the batter in the sauce bottle or any bottle with a small hole. Once the oil is heated,start making coil shaped jalebi in the pan.
- Deep fry the jalebis till golden brown.
- Remove from the oil and soak them in the syrup for a minute or two and remove.
- Garnish and serve hot with unsweetened rabdi or hot milk.
This recipe was contributed by Foodie #618649 on 01 Sep 2014
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