Jalebi Rabri

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   First, make the rabri. Pour the whole milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat.

   Ca. 5 min.

   Kokkens note: Using a heavy-bottomed pot prevents the milk from scorching.

2. 2

   Reduce the heat to low and let the milk simmer, stirring occasionally.

3. 3

   As a layer of cream forms on the surface, gently push it to the sides of the pot with a spatula.

   Kokkens note: Don't stir the cream back in; let it collect on the sides.

4. 4

   Continue simmering and pushing the cream aside for 60-70 minutes, until the milk has reduced to about one-third of its original volume.

   Ca. 1 t. 5 min.

5. 5

   While the milk reduces, prepare the jalebi batter. In a large bowl, whisk together the all-purpose flour, chickpea flour, active dry yeast, sugar, and optional turmeric powder.

   Ca. 5 min.

6. 6

   Add the yogurt and warm water, whisking until you have a smooth, thick, lump-free batter.

   Ca. 5 min.

   Kokkens note: The batter should be the consistency of thick pancake batter.

7. 7

   Cover the bowl and let the batter rest in a warm place for 60 minutes, or until it's slightly bubbly and fermented.

8. 8

   Once the milk has thickened, stir in the sugar, crushed saffron, cardamom powder, slivered almonds, and slivered pistachios.

   Ca. 2 min.

9. 9

   Scrape the collected cream from the sides of the pot back into the milk and stir gently to combine. Turn off the heat and let the rabri cool, then chill in the refrigerator.

   Ca. 3 min.

   Kokkens note: The rabri will thicken further as it cools.

10. 10

    To make the sugar syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves completely.

    Ca. 5 min.

11. 11

    Simmer for 4-5 minutes until the syrup slightly thickens to a 'one-string' consistency. Stir in the cardamom powder, lemon juice, and optional rose water. Keep the syrup warm over very low heat.

    Ca. 5 min.

    Kokkens note: Lemon juice prevents the syrup from crystallizing.

12. 12

    Heat the vegetable oil or ghee in a wide, shallow pan or skillet over medium heat. The oil should be about 1-inch deep.

    Ca. 5 min.

    Kokkens note: The oil is ready when a small drop of batter sizzles and rises to the top immediately.

13. 13

    Pour the jalebi batter into a squeeze bottle or a piping bag with a small round tip. Pipe the batter into the hot oil in circular, overlapping motions to create spirals.

    Ca. 5 min.

    Kokkens note: Don't overcrowd the pan; fry a few jalebis at a time.

14. 14

    Fry for 1-2 minutes per side, until light golden and crisp. Use a slotted spoon to remove the jalebi from the oil.

    Ca. 5 min.

15. 15

    Immediately immerse the hot jalebi into the warm sugar syrup for about 30-60 seconds, ensuring it's coated on both sides.

    Kokkens note: Soaking for too long will make the jalebi soft.

16. 16

    Remove the jalebi from the syrup and place on a wire rack. Serve warm, topped with the chilled rabri and a sprinkle of chopped pistachios.