Jalebi With Rabdi

Jalebi With Rabdi

Ingredients:
    2 cups self raising flour
    1/2 tsp baking powder
    1 cup yogurt
    Vegetable oil for deep frying
    1 cup sugar
    Few strands saffron
    1/4 tsp cardamom powder
    2 drops orange food colour
   
Method
    Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
    Pour batter into a ketchup dispensing bottle.

    To make sugar syrup: 
     Melt the sugar and boil to get a one thread consistency. To check for                    
     one thread consistency, carefully dip the tip of your index finger into the syrup,
     touch your finger and thumb together and genly tease apart. If one thread is formed between
     your finger and thumb the syrup is done.
     Turn off fire, add the saffron strands and cardamom and stir well.
     Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount
     of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough.
     Keep the flame on medium at all times to ensure all round cooking of the jalebis.
     Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a
     wiggly, randomly coiled circle. Squeeze out several at a time.
     Fry till light golden and then remove and put directly into the sugar syrup.
    Allow to soak for 2-3 minutes and then remove.
    Serve warm.

Rabdi

Ingredients:

10 cups milk

4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Method

• Bring the milk to boil in a deep heavy pan.
• Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until 
• the milk is reduced to one quarter.
• Remove from the heat and add the kewra esscence.
• Sprinkle with the cardamom and pistachio powders and serve cold with Jalebi.