Banarasi Rabri Jalebi
Veg
The quintessential Banarasi pairing — hot crispy jalebi served with a generous ladle of cold, thick rabri (slow-reduced milk). The contrast of temperatures and textures is the defining Banarasi sweet moment.
Cuisines
Banarasi
Best for
Breakfast
Snacks
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | yogurt |
| 1/2 teaspoon | baking powder |
| 1 cup | sugar |
| 1 cup | water |
| 1/4 teaspoon | cardamom powder |
| 1/2 teaspoon | saffron strands |
| 1 liter | full-fat milk |
Instructions
- 1 In a bowl, mix all-purpose flour, yogurt, and baking powder to form a smooth batter. Let it ferment for 6-8 hours.
- 2 In a pan, boil sugar and water to make a one-string consistency syrup. Add cardamom powder and saffron strands. Keep warm.
- 3 In a heavy-bottomed pan, boil milk and reduce it to half its original volume, stirring frequently. Add sugar and rose water. Simmer until thickened to make rabri.
- 4 Heat ghee in a pan. Pour the batter into a piping bag with a small nozzle.
- 5 Pipe the batter into the hot ghee in circular motions to form jalebis. Fry until golden and crisp.
- 6 Soak the fried jalebis in warm sugar syrup for a few minutes, then remove.
- 7 Serve the jalebis warm, topped with chilled rabri and garnished with pistachios.
Tips
Ensure the sugar syrup is warm, not hot, when soaking the jalebis to maintain their crispiness.