JALEBI WITH VANILLA RABRI INGREDIENTS - 11/2 cup - all purpose flour 2 tbsp - rice flour 1 cup - yogurt 1/4 tsp - baking soda A pinch of yellow food color Water as reqd Oil for frying FOR SUGAR SYRUP - 11/2 cup - sugar 3/4 cup - water 1/2 tsp - cardamom powder A few strands of Saffron A few drops of lemon juice METHOD - 1. In a bowl, combine all purpose flour, rice flour, yogurt and color. Mix well. 2. Add water, one tablespoon at a time and make a smooth and thick batter. Keep it in a warm place to ferment over night. 3. Next day, add baking soda to the batter and beat well. Let it rest for an hour. 4. Transfer the batter to a squeezy bottle with a pointed tip, a ketchup bottle will be perfect. FOR SUGAR SYRUP - 1. In a pan, add water and sugar till it dissolves well. Add cardamom, saffron strands and a few drops of lemon juice. 2. Boil until the syrup reaches almost one string consistency. Keep aside. MAKING JALEBIS - 1. Heat oil in a wide, flat pan. The oil should not be too hot. It should be hot enough that the batter bubbles up immediately. 2. Make round spirals in the oil and fry well on both sides till golden and crisp on both sides. 3. Take it out and transfer to lukewarm syrup for 30 seconds. Remove from the syrup. NOTES - 1. If the batter is thin, Jalebis will be flat. 2. If the batter is thick, add water and adjust the consistency. 3. If the batter is thin, add a tbsp of all purpose flour and mix well. VANILLA RABRI INGREDIENTS - 2 ltrs - milk 4 tbsp - sugar 2 drops - vanilla essence A few strands of saffron For garnishing, Silvered almonds and pistachios METHOD - 1. In a wide heavy bottom pan, boil the milk. 2. When milk starts boiling, add essence and a few saffron strands. 3. Keep stirring in between to avoid burning. 4. Reduce milk to 1/3. Scrape the sides occassionally. Let the milk thicken. 5. Add sugar, malai and let it cook for another 10 minutes on low flame. 6. Take it off the stove and cool it. NOTE 1. Keep stirring so that the milk does not get burnt. 2. Do not add more then 2 drops of vanilla essence, as it had a strong flavour which can spoil the dish. 3. Keep collecting the layer of cream which forms on the top of the milk while boiling. ASSEMBLING In a dish, arrange the jalebis and pour rabri over it. Garnish with silvered pistachios, almonds and saffron strands. Serve. HAPPY EATING:)) ENJOY!!
Posted on: Thu, 18 Sep 2014 01:59:54 +0000
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