Ingredients
100 gms refined flour
80 gms sugar
A pinch of saffron
A pinch of cardamom powder
40 ml water
2 cup milk
Dried raspberries for garnish
50 gms pistachios to garnish
1 edible silver leaf or warq for decoration
Ghee to fry the Jalebi
Method
Making the sugar syrup
1. To make the sugar syrup, heat water in a pan over a medium flame. Add sugar and mix until it is fully dissolved.
2. Boil the syrup and add saffron to give it colour and flavour. This will be used to soak the Jalebi to give it sweetness.
Making the Jalebi
1. Take refined flour, saffron and water and mix it very well until it is semi-thick in consistency.
2. Keep it aside at room temperature for 5 to 6 hours to ferment. This step is important to give that unique crispness to the Jalebi.
3. After the batter has fermented, heat ghee in a pan over medium flame, fill the Jalebi batter in a muslin cloth (or piping bag or squeeze bottle) and pierce a small hole in the cloth. Now squeeze the muslin cloth to make circles.
4. Fry till the Jalebis are crispy in texture and golden in colour.
5. Soak the Jalebis for 3 to 4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the Jalebis soft. Don't soak the Jalebis for too long if you wish to retain their crisp exterior.
Making the Rabri
1. Pour the milk into a heavy bottom pot and bring it to a boil on medium flame, add sugar and cardamom powder and keep stirring.
2. Turn off the flame when the mixture reduces to half its quantity then take off the Rabri mixture from the pot and cool it down, later place in the refrigerator.
3. Take a serving plate and spoon the cold Rabri onto it and assemble the fried Jalebi on it and garnish with nuts, silver leaf and crispy raspberries.
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