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Close 01 Sep 2014 This recipe has been viewed 18727 times Rabdi Jalebi Without Yeast recipe - How to make Rabdi Jalebi Without Yeast Tags Rajasthani Mithai, SweetsRabdiHoli recipesIndian Breakfast Recipes for Kids Preparation Time: 10 hrs Cooking Time: 30 mins Total Time: 63010 hours 30 minutes 5Makes 4 to 6 servings Ingredients For The Rabadi3 cups milk1 tbsp condensed milk1 tsp cardamom (elaichi) powder1/4 tsp saffron (kesar) strands1/4 tsp chopped pistachios1/4 tsp chopped almonds (badam)For The Syrup2 cups sugar1 cup water1 tsp cardamom (elaichi) powder1 tsp saffron (kesar) strandsFor The Jalebis2 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 color1 1/2 cups lukewarm waterOther Ingredients oil and ghee for deep fryingFor Garnishing1 tsp chopped almonds (badam)1 tsp chopped pistachios Method For the rabadiFor the rabadiHeat 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.For jalebi batterFor jalebi batterMix 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 jalebisNow let the batter for 12-14 hours.For the sugar syrupFor the sugar syrupCombine 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.How to proceedHow to proceedBe 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.