MKR Episode 3 Recipe: Jalebi with Rabri

Jalebi with Rabri

Prep Time: 30 minutes + refrigeration.

Cook Time: 50 minutes.

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Serves six.

Ingredients

Dried rose petals, to decorate

Rabri

Butter, for greasing

1 ½ litres milk

10 saffron threads

4 tbs caster sugar

½ tsp ground cardamom

1 tsp rosewater

10 blanched almonds, coarsely chopped

20 skinless pistachios

1 tsp rosewater

Sugar Syrup (for jalebi)

220g white sugar

180ml water

1 pinch saffron threads

1 tsp lemon juice

¼ tsp ground cardamom

Jalebi

150g plain flour

2 tbs cornflour

½ tsp baking powder

Pinch ground turmeric

125g plain yoghurt

1 tsp lemon juice

125ml water

Vegetable oil, for deep frying

Method

1. To make the rabri, lightly grease a heavy-based or non-stick saucepan with butter.

2. Place the milk in the saucepan over a medium heat. Once warm, remove ¼ cup and place in a small bowl with the saffron threads. Set aside until required.

3. Bring remaining milk to a boil and wait until a layer of cream appears on the surface. Using a spatula, gently move the cream and stick it to the side of the pan. Repeat once. Using the spatula, stir the milk and base of pan to prevent sticking.

4. Repeat alternate process of allowing milk to form two cream layers, then stirring base of pan, until milk has reduced by half. Stir in sugar, cardamom and saffron mixture until sugar dissolves. Further simmer and once milk has reduced by about two thirds of its original quantity, scrape the cream layers off the side of the pan into the milk mixture, loosening with the milk if it has dried to the sides. Remove from heat and stir in rosewater and nuts. Cool to room temperature. Pour into serving glasses and refrigerate until cold.

5. To make sugar syrup, place sugar and the water in a medium saucepan over medium heat. Bring to a simmer. Simmer for about 10 minutes or until thickened. Remove from heat and stir in saffron threads, lemon juice and cardamom. Set aside.

6. To make jalebi, place plain flour, cornflour, baking powder and turmeric in bowl of an electric mixer fitted with a whisk attachment. Add yoghurt and lemon juice and mix to combine. With motor operating, gradually add enough of the water to form a thick batter. Mix until smooth. Pour mixture into a squeezy bottle.

7. Bring a deep fryer or large saucepan of oil to 180C. Squeeze the batter into the hot oil in a circular motion to form a spiral shape. Fry until dark golden and crisp.

8. Remove with a slotted spoon and transfer to the warm sugar syrup to soak for 2 minutes. Remove with a slotted spoon and transfer to serving plates. Repeat with remaining batter.

9. Decorate rabri with rose petals and saffron threads. Serve with jalebi.

Tips

You will need a squeezy bottle for this recipe, to squeeze the jalebi batter into the hot oil for deep frying.

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