Скачать или смотреть Jalebi With Rabdi this Diwali season?

Jalebi:-

Maida/ flour: 2 cups/ 240g
Water: 1 cup/ 240ml
Besan: 1-2 tbsp (optional for colour)
Yeast: 1/2 tsp
Ghee/oil: to fry

-add everything into a large bowl. Mix and whip it together using your hands till the batter is smooth and glutinous.
-cover it and let it rest for 24 hrs at room temperature.
-after the resting, mix the batter once again to deflate the air bubbles from the fermentation.
-add the batter into a piping bag and spin around to remove any bubbles.
-heat ghee in a flat bottom pan on low heat. The temperature of the ghee should be around 180 degree Celsius.
-pipe the jalebi in a circular ring to create around 3 rings per jalebi.
-once piped, let them fry till lightly golden and flip once in between.
-once golden, transfer them to the warm chashni. Soak them for 40-50 seconds and remove in a strainer to drain the excess.
-serve them hot and crisp along with some lachedaar rabdi.

Chashni:-

Sugar: 1 kg
Water: 750ml
Lemon juice: 1/2 lemon
Saffron strands: a pinch
Food colouring: as required (optional)

-add the sugar and water in a Kadhai on medium heat. Add lemon juice.
-Once the sugar dissolves, add the saffron and food colouring.
-stir occasionally and heat on low heat till the syrup reaches a single strong consistency.
-once ready set it aside and keep warm on low heat while you fry the jalebis.

Lachedaar rabdi:-

Full fat milk: 1 litre
Sugar: 4 tbsp
Cardamom powder: 1/4 tsp

-add the milk into a Kadhai on medium heat and bring to a boil. Reduce the heat and let it simmer.
-using a fork, remove the top layer of fat and stick it to the side of the Kadhai.
-keep on doing this for 35-40 minutes till your milk is reduced to 1/3 of its quantity.
-add the sugar and cook for 2-3 minutes. Then finally scrape the dried malai on the sides and gently mix it in.
-add the cardamom powder and turn of the heat when the desired consistency is achieved.
-cool in the fridge before using.

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