Wintery Joy – with Rabari Jalebis

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Come winter or close to it, it is the time for the delicious combination of wholesome Rabari Jalebis. Easy to make and good to have on cold winter mornings, it is familiar and one of the favorites of most in the Northern belt. So if you want to experiment and savor the hot-hot combination of piping hot Jalebis and hot rabari or like some who prefer hot jalebis and cold rabari, brought to devouring temperatures, wait no further!

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Getting it ready :

• Boil the milk in a pan.
• When it comes to a boil scape gently the malai or cream formed at the edges back into the milk and stir.
• Continue the boiling till the level of the milk reaches to 1/3 the original level.
• Stirring gently now and then to avoid getting the malai stuck at the bottom and burnt.
• Keep the flame low. Let the milk boil till it thickens and the cream has formed a pile of paste at the sides.
• Add sugar now and see that it dissolves completely stirring gently and continuously.
• Cut the pistachios and almonds and add to the milk. Put some and stir gently to mix well.
• Now put the collected cream on the sides into the centre of the milk and stir well.
• Sprinkle elaichi powder on the Rabari which is ready and later when it cools top up with the remaining almonds and pistachios.
• Delicious aroma of the hot rabari should tell you that you are in for a feast.
• Cool to room temperature put in fridge for later.

courtesy – nishamadhulika.com[/vc_column_text][/vc_tab][vc_tab title="Rabari ( the more elaborate way )" tab_id="1419934982-2-68"][vc_column_text]But if you are keener on getting it done in a more detailed and telling manner and have the time, take this route.
Getting it ready :

• Heat the milk in a non-stick. allow it to come to a boil.
• Once it reaches a boil, put a spoon in, so that it does not spill out.
• Put in the kesar or saffron and the cardamom or elaichi into it.
• Keep up the stirring at intervals gently, till it reaches upto 1/4^th the original quantity.
• Allow the milk to get thick then shut off the gas.
• Let it cool a little, add the condensed milk, garnish with the pistachios and almonds, and then enjoy it hot with hot jalebis.

Courtesy – www.tarladalal.com[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][vc_column width="1/3"][vc_column_text]

Rabari ( the simple way )

Ingredients :
Milk – 1 L
Sugar – 50 gm to ¼ cup
Almonds – 4 or 5
Pistachio – 5 or 6
Elaichi – 4

Rabari ( the more elaborate way )

Ingredients :
Milk - 3 cups
Condensed milk - 1 tbsp
Cardamom (elaichi) powder - 1 tsp
Saffron (kesar) strands - 1/4 tsp
Chopped pistachios - 1/4 tsp
Chopped almonds (badam) -  1/4 tsp[/vc_column_text][vc_gallery type="flexslider_fade" interval="3" images="7029,7031,7026,7027,7028,7004,7002" onclick="link_image" custom_links_target="_self" img_size="300*300"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
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Now for the sweet Jalebis!

 Jalebis Ingredients :

 Syrup :

Sugar  - 2 cups                                                                                                                    
Water - 1 cup 
Cardamom (elaichi) powder - 1 tsp 
Saffron (kesar) strands - 1 tsp 

Getting it ready :

• Pour water in a broad pan, add the sugar to it. this will allow the jalebis to fit in it without having to break the jalebis while soaking them.
• Mix well till the sugar has dissolved. Put pan on high flame for five or seven minutes.
• Let the sugar syrup thicken slightly like a liquid molten mass or about 1 thread consistency.
•  Mind you that the thickness should not be too thin or too thick – just right!

In case colour has not been added to the batter, it can be added to the syrup as well.
Ingredients :

Plain flour (maida) - 2 cups                                                                                         
Corn flour or rice flour (chawal ka atta) - 1 tbsp 
Besan (bengal gram flour) - 1 tbsp 
Curds (dahi) - 3 tbsp 
Yellow color - 1/2 tbsp

Lukewarm water - 1 1/2 cups  

Oil and ghee for deep frying

Getting it ready :

 Batter

(generally prepared before hand, some prepare about 4 to 6 hours before, others prefer to keep it ready overnight)

Take all the dry ingredients in a large bowl and pour the water over the mix.

Mix well to a good thick consistency, adding more water only if required to make it as desired for making the jalebis. Let this batter be kept aside overnight for at least 12 to 14 hours.

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Jalebis

• Before starting the syrup should be ready.
• Check consistency of the batter, if too thick add water. If too thin add purpose flour or rice flour and mix well for good consistency.
• Heat oil in a wide non-stick pan.
• Some prefer to add ghee for local flavor and some even go to the extent of replacing the oil with ghee totally.
•  Pour the batter in a small bottle like a ketchup bottle with a small hole. This is for nicely bringing out the coil shape of the jalebi just when the oil is heated sufficiently.
• Deep fry the jalebis to a golden brown.
• Remove from the oil and onto the syrup solution in the wide based pan. Soak for a minute or two. Remove and keep it aside separately in a strainer type vessel or just place them on a broad plate.
• Admire your work.
• Serve lovingly or consume with relish along with the Rabari.

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Courtesy – www.tarladalal.com

Happy Eating!

 Helpful tips :

• Not much to say by way of health. The sugar of the jalebis can be reduced a little for the diet conscious and for including the border case diabetics and the rabari can be non-sweetened just that bit to include. However with so much milk, it is definitely nutritive and protein filled.
• Batter prepared overnight for the jalebis always helps for the preparation to come out more or less as anticipated. To make it as crisp as needed, semolina or powdered rice is adjusted initially.
• The servings could be from 4 to 6 on an average. Increasing batter proportionately with ingredients modified accordingly could increase the servings but needs a little practice for perfection.
• For those who like Rabari with other combinations, why not start with hot mal puwas? and of course jalebis are enjoyed very much with hot milk in winters.
• And for those partial to Rabari, the instant mixes are easily available in the market which are quickly and easily prepared to be enjoyed immediately. There is also the advantage of storing in an airtight container for at least six months, to be prepared whenever and with whatever.
• Some add yeast in the batter to get it well fermented and for that twangy taste.

 Now you get down to planning and executing for your benefit, I am off to enjoy my already prepared portion of the steaming jalebis and hot rabari.

   

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