Jalebi with Rabri is a divine combination, pairing the crispy, syrupy sweetness of jalebi with the rich, creamy rabri. This dessert is a crowd-pleaser at festivals and special occasions. Here’s how to make both from scratch:

Jalebi with Rabri

For the Jalebi:

Ingredients:

• 1 cup all-purpose flour (maida)
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp turmeric powder (for color) or a pinch of saffron strands
• 1 tbsp yogurt
• Water, as needed
• Ghee or oil for frying

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 tsp cardamom powder
• A few saffron strands (optional)
• 1/2 tsp lemon juice

Instructions:

1. Prepare the Batter:
   • In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and turmeric powder. Add the yogurt and gradually mix in water to make a smooth, thick batter (like pancake batter). Cover and let it ferment for 4-5 hours, or overnight for best results.
2. Prepare the Sugar Syrup:
   • In a saucepan, mix sugar and water. Heat over medium flame until the sugar dissolves and the syrup reaches a one-string consistency (about 8-10 minutes).
   • Add cardamom powder, saffron strands, and lemon juice (to prevent crystallization). Keep the syrup warm on low heat.
3. Fry the Jalebis:
   • Heat ghee or oil in a wide pan over medium heat. The oil should be hot but not smoking.
   • Pour the batter into a piping bag or a squeeze bottle with a small nozzle. Pipe the batter into the hot oil in spiral shapes, starting from the center outward.
   • Fry until golden and crisp, flipping once. Remove the jalebis from the oil and immediately immerse them in the warm sugar syrup for about 30 seconds.
   • Remove the jalebis from the syrup and let them drain on a wire rack.

For the Rabri:

Ingredients:

• 1 liter full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• A few saffron strands
• 2 tbsp chopped nuts (almonds, pistachios)
• 1 tsp rose water (optional)

Instructions:

1. Prepare the Rabri:
   • Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
   • Reduce the heat to low and simmer the milk, stirring occasionally and scraping the sides of the pan to incorporate the cream layer back into the milk. Continue this process until the milk reduces to about a third of its original volume (this can take 30-40 minutes).
   • Add sugar, cardamom powder, and saffron strands. Stir well and cook for another 5-10 minutes until the rabri thickens.
   • Add chopped nuts and rose water, if using. Remove from heat and let the rabri cool.

To Serve:

• Place warm or room-temperature jalebis on a plate.
• Pour chilled rabri generously over the jalebis.
• Garnish with more chopped nuts and a few saffron strands.

Enjoy this heavenly dessert that beautifully balances the crisp, sugary jalebis with the creamy, rich rabri!