Rabdi Jalebi Without Yeast

Rabdi Jalebi Without Yeast

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Best Enjoyed during winters breakfast.

Rabdi Jalebi Without Yeast recipe - How to make Rabdi Jalebi Without Yeast

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 servings


For The Rabadi
3 cups milk
1 tbsp condensed milk
1 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
1/4 tsp chopped pistachios
1/4 tsp chopped almonds (badam)

For The Syrup
2 cups sugar
1 cup water
1 tsp cardamom (elaichi) powder
1 tsp saffron (kesar) strands

For The Jalebis
2 cups plain flour (maida)
1 tbsp corn flour or rice flour (chawal ka atta)
1 tbsp besan (bengal gram flour)
3 tbsp curds (dahi)
1/2 tbsp yellow color
1 1/2 cups lukewarm water

Other Ingredients
oil and ghee for deep frying

For Garnishing
1 tsp chopped almonds (badam)
1 tsp chopped pistachios

For the rabadi

    For the rabadi
  1. Heat milk in non-stick vessel on simmer. Let it boil.
  2. Once its boiled,let a spoon in it so it will not pour out. Add kesar, cardamom to it.
  3. Keep stirring in between, until it lessens to 1/4th of its quantity.
  4. Turn off the gas once it becomes thick like rabdi.
  5. Let it cool for 15-25 min then add milkmaid to it.
  6. Garnish it with dry fruits and serve hot with jalebis.

For jalebi batter

    For jalebi batter
  1. Mix all the dry ingrdients in a bowl.
  2. Add water to make a thick batter. Water can be added if the batter is not thick enough as required for the jalebis
  3. Now let the batter for 12-14 hours.

For the sugar syrup

    For the sugar syrup
  1. 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.
  2. Mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
  3. Take care as it should be not be more watery as it might loosen the jalebi or not too thick either.
  4. In case if you forget to add the color to the batter, you can also add it to the syrup.

How to proceed

    How to proceed
  1. Be sure to make the syrup before you start on with the jalebi.
  2. 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.
  3. 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).
  4. 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.
  5. Deep fry the jalebis till golden brown.
  6. Remove from the oil and soak them in the syrup for a minute or two and remove.
  7. Garnish and serve hot with unsweetened rabdi or hot milk.