Kesari Jalebis with Rabdi

Recipe by
Total Time:
1 day
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For jalebis:
  • 200 g - plain flour (maida)
  • 20 g - gram flour (besan)
  • 200 g - sugar
  • A few drops of yellow food colour
  • 10 to 12 strands - kesar, dissolved in 1 tbsp of warm milk
  • 2 tbsp - milk
  • Ghee to Deep Fried
  • A plastic squeezy bottle
  • For rabdi:
  • 1 cup - strawberry pulp
  • 2 litres - full cream milk
  • 1 tsp - rose water
  • 1/2 tsp - strawberry essence
  • 1/4 cup - sugar
  • 1/4 cup - condensed milk
  • 10 to 12 - cardamoms peeled
  • 10 - almonds

How to Make Kesari Jalebis with Rabdi

  • Method for jalebis:
  • Sieve 100 g of maida and besan together.
  • Make a batter using warm water.
  • Keep aside for 24 hours.
  • Next day, add remaining maida, food colour and saffron and more warm water if required.
  • The batter should fall easily when poured - not too thick not too thin.
  • Keep aside.
  • Make syrup of the sugar by adding water and boiling.
  • Add the milk.
  • Make one string syrup.
  • Strain.
  • Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
  • Heat ghee in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
  • Fry till crisp and drop into hot syrup.
  • Drain with a perforated spoon and serve hot.
  • For rabdi, grind cardamom to rough powder.
  • Chop almonds into thin slivers.
  • Pour milk in a large heavy saucepan.
  • Bring to a boil and reduce till half the milk is left.
  • Keep skimming off the top cream every now and then.
  • Collect and keep aside in a separate container.
  • Add sugar, stir till dissolved.
  • Add all other ingredients, including saved top cream.
  • Stir and take off heat.
  • Cool to room temperature.
  • Refrigerate till well chilled.
  • To serve, pour rabdi in the serving plate.
  • Arrange jalebi over it.
  • Garnish with thin slices of strawberries and rose petals.