Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mango jalebis with rabdi. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mango Jalebis With Rabdi is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Mango Jalebis With Rabdi is something which I have loved my entire life. They’re nice and they look fantastic.
Jalebi: Maida (All purpose flour), Baking Soda, Sugar, Salt, and Oil. Sugar Syrup: Sugar, Water, Cardamom, and Orange colour. Mango Rabdi: Condensed milk, Mango, Sugar, and Cardamom.
To begin with this particular recipe, we have to first prepare a few components. You can have mango jalebis with rabdi using 12 ingredients and 34 steps. Here is how you can achieve that.
The ingredients needed to make Mango Jalebis With Rabdi:
- Prepare 1 cup maida
- Prepare 2 ripe mangoes
- Get 2 tbsp besan
- Get 2 tbsp curd
- Prepare Pinch haldi
- Make ready Pinch baking powder
- Get 1 cup sugar
- Prepare 1/2 cup water
- Get 15-20 Saffron strands
- Prepare 1 tsp lemon juice
- Get Oil or ghee for deep frying
- Get Some mango balls for garnishing
Traditional Jalebi is an absolute favorite sweet of every Indian and is their go-to menu food. This Keseria Jalebi is a popular Indian dessert that is also known as zulbia and zalabia or commonly called as funnel cakes. These crispy Jalebis are the best combination with milk and rabdi malai. Heat desi ghee with the help of piping bag make round shape jalebis in ghee.
Instructions to make Mango Jalebis With Rabdi:
- Wash the mangoes nicely, then peel them and chop them into small pieces, put them in a mixer jar
- Grind them into a smooth paste
- Take out the paste in a strainer and strain it, so that all the fibres are removed
- Only the fibres are left after starting out the paste
- The strained out, smooth mango puree is ready
- Gather all the batter ingredients at one place like maida, besan, curd, haldi and mango puree
- In a mixing bowl combine together maida, besan, curd and haldi
- Mix them well with a spoon
- Now add mango puree little by little
- Mix well with a wire whisk
- Add all the mango puree and mix nicely
- Now strain out this mixture so that all the lumps are removed
- And we get a lump free smooth batter
- The consistency should be like this, medium thick
- Cover and leave it for 8 hours for fermentation
- After 8 hours uncover the lid and mix once again
- On the other hand prepare the sugar syrup, take sugar, water and saffron strands
- Combine sugar and water in a kadai and let it cook on low heat
- Let one boil comes then add saffron strands
- Add baking powder to the batter
- And mix nicely
- Heat oil in a flat bottomed pan, first on high flame, them make the flame low
- Now fill the batter in the bottle
- Cover it with a nozzle lid
- Now add lemon juice in the boiling syrup, to avoid crystalization of sugar and get rid of the impurities of sugar
- Cook the syrup until one and a half string consistency, and switch off the gas
- Now start making the jalebis, by pressing the bottle from the bottom, holding the bottle upside down, pour the batter in circular motion, giving it the shape of a jalebi
- Fry them on low heat, by turning them at regular intervals
- Fry them until becomes brown and crispy from both the sides
- Put the jalebi directly to the warm sugar syrup, dip the jalebis one by one in the syrup
- Dip for few seconds in the syrup and then take them out in a bowl, the mango jalebis are ready
- Arrange some the jalebis in a serving platter with mango balls
- Arrange few of them with kesariya rabdi, which we get by boiling milk with sugar and saffron strands into 1/4 of the quantity, milk should be cooked on lie heat, stirring in between. Garnish with some cut mango balls
- You can see both the platters here
Cook it from both sides till slightly crisp. Put it immediately in sugar syrup. For rabri: Heat in pan, both barfi and milk. Garnish with pistachios and serve with rabri. You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua.
So that’s going to wrap it up for this special food mango jalebis with rabdi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
