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Dessert: Classic Jalebi

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Ingredients

- 1 cup all-purpose flour (maida)
- 2 tbsp besan (gram flour) optional for crispness
- 1/2 cup plain yogurt
- 1/3–1/2 cup water (to make a thick pouring batter)
- 1/4 tsp baking soda (or 1/4 tsp active dry yeast, activated)
- 1 1/4 cups sugar
- 3/4 cup water (for syrup)
- A few strands saffron soaked in 1 tbsp warm milk
- 1/4 tsp ground cardamom
- 1 tsp lemon juice
- Ghee or neutral oil for deep frying

Instructions

1. Whisk maida, besan (if using), yogurt and water to a smooth, thick but pourable batter. Cover and let rest/ferment 4–6 hours (or overnight) until slightly bubbly.
2. If using yeast, activate it first and mix; if using baking soda, add just before frying.
3. Make sugar syrup: boil sugar with 3/4 cup water until one–thread consistency, add saffron-milk, cardamom and lemon juice; keep warm on low.
4. Heat oil/ghee in a wide pan over medium heat. Transfer batter to a squeezable bottle or piping bag with a small round nozzle.
5. Squeeze batter into hot oil in concentric spirals to form jalebis; fry until golden and crisp on both sides.
6. Immediately plunge fried jalebis into warm syrup for 20–30 seconds, then transfer to a rack or plate.
7. Serve hot or warm—best enjoyed with rabri or plain.

Dessert: Rabri (Rabdi)

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Ingredients

- 2 liters (8 cups) full-fat milk
- 1/3–1/2 cup sugar (adjust to taste)
- 4–6 green cardamom pods, crushed (or 1/2 tsp ground cardamom)
- A pinch saffron strands (soaked in 1 tbsp warm milk)
- 2 tbsp chopped pistachios
- 1 tbsp slivered almonds
- 1 tsp rose water (optional)

Instructions

1. Bring milk to a gentle boil in a heavy-bottomed pan; reduce heat to low–medium.
2. Simmer uncovered, stirring and scraping the sides frequently to form cream layers (malai); continue until milk reduces to about one-fourth or desired thickness (1–1.5 hours).
3. Add sugar, crushed cardamom and saffron-milk; simmer another 5–10 minutes, stirring to dissolve sugar and combine flavors.
4. Stir in half the nuts and cook 1–2 minutes; remove from heat and add rose water if using.
5. Cool to room temperature and refrigerate to thicken further; garnish with remaining nuts before serving.
6. Serve chilled or slightly warm; excellent with jalebi or malpua.