Name: Jalebi Rabri recipe by Kanchan Gola at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 1 cup flour( maida); 1 and 1/2 cup curd one day old; 2 cups sugar; 1 and 1/2 cups water; Few strands of saffron(kesar); 1tsp Lemon juice; 1/4 tsp mitha soda; 1 tbsp gramflour(besan)or 2 tbsp rice flour; Ghee for Deep Frying; Squeeze bottle

Ingredients Serving: 10

1 cup flour( maida)
1 and 1/2 cup curd one day old
2 cups sugar
1 and 1/2 cups water
Few strands of saffron(kesar)
1tsp Lemon juice
1/4 tsp mitha soda
1 tbsp gramflour(besan)or 2 tbsp rice flour
Ghee for Deep Frying
Squeeze bottle

Instructions

Mix flour and 1and 1/4 cup curd to make a thick,soft dropping consistency batter like pakoda batter. Add 1/4 cup more curd if the batter appears to be thick. keep the batter covered for 1-2 hours at room temperature for fermentation. In winter the batter should be kept in a warm place or in the sun.
For the sugar syrup, heat sugar and water till sugar dissolves. Add saffron & lemon juice. bring to a boil. cook for 7-8 minutes on medium heat till you get a sugar of a slightly sticky consistency. do not cook longer to get a thread consistency. Keep aside to cool down to room temperature.
Take a flat bottom pan,a medium size non stick pan works well. Pour enough oil/ ghee for frying.
Add besan and soda to the batter. Mix well and fill this batter in the squeeze bottle.
Make jalebi shape directly into the medium hot ghee. deep fry on medium heat for about 2-3minutes, turning sides with chimta till rich golden brown on both sides.
Take out the jalebi from the ghee and immediately dip into the sugar syrup at room temperature for 1 minute.
Serve hot with chilled Rabri, Or, hot milk

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