Republic Day Special – Kesaria Jalebi with Rabdi

Two days back while going to sleep, I asked my husband what should I make on the occasion of Republic Day? Something that has Tricolor theme – saffron, white and green color.

Our discussion led to some quite interesting ideas, he is quite creative in such suggestions. We discussed everything from starters to desserts, like tiranga-dhokla to tirangi-kheer to so many more tempting food combinations.

However, I liked the idea of combining kesaria-jalebi and white rabdi garnished with pistachio (to add the green color).

celebrating Republic-Day with jalebi and rabdi

Picking the challenge of making jalebi also meant getting out of bed at that very instant and mixing the batter and leaving it to ferment.

Actually, rabdi being my hubby’s favorite, he suggested this jalebi-rabdi combination. And later I realized, in order push me to finalize this dessert, he tricked me by challenging if I would be able to make jalebis. After all, he is very well aware that I am always ready for such challenges. 🙂

Just to add, Rabdi undoubtedly elevates the royal quotient of any dessert, be it gulab-jamuns, gajar ka halwa etc.

Ok, below I have explained the recipe for jalebi. You can also go through my rabdi post for its recipe.


For jalebis:

  • All-purpose flour (maida): ½ cup +1 spoon
  • Sour curd: ½ cup
  • Ghee for frying

For Sugar syrup

  • Sugar: 3/4 cup
  • Water: 3/4 cup
  • 2-3 pieces of lemon wedges or 3-4 tsp of milk

For garnishing

  • Saffron: few strands
  • Pistachio: 1 tbsp
  • Milk: 1 tbsp

Beforehand Preparations

  • Mix ½ cup all-purpose flour and curd, and make a batter. If the curd is too thick you can add little water.
  • Whisk the batter for 10-15 minutes and you will notice it has become smooth.
  • Cover it and keep aside for 24 hours. In this course of 24 hours, batter will ferment and become light and fluffy.

Making Jalebis

  • After 24 hours, you will notice batter has a sour smell which is a good sign, as it shows it has fermented well. You will notice batter to be thin in consistency. Add 1 spoon of all-purpose flour and whisk for 5 minutes. Now the batter will be in pouring consistency and ready to make jalebis.

batter of jalebi

  • Pour the batter in a piping bag. Heat the ghee in a flat bottom pan and make the jalebis on medium flame. Fry the jalebis and cook on both the side till they get nice golden color. I use home-made ghee and home-made butter in all my preparations.

frying jalebis

  • After taking out from ghee, straight away dip it in warm sugar syrup. Let it soak in the syrup for 2 minutes before serving.

kesaria-jalebiSugar Syrup with Saffron

  • Take sugar and water in a heavy bottom vessel and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes. You can either add lemon wedges or milk drops in this syrup. This helps in accumulating dirt from sugar syrup and gives nice transparent color.
  • Collect the dirt forming on the top and discard it. Another advantage of adding milk or lemon wedges is that it prevents syrup from solidifying on cooling.
  • Soak the saffron in warm milk and cover it for 5 minutes. Rub the saffron with fingers this will result in lovely color and fragrance of saffron. Add this saffron along with milk in the syrup and keep it aside.

It’s time to serve

I arranged the jalebis in bowl with rabdi and sprinkled generous amount of pistachio to get tricolor effect. However, jalebi by itself is aromatic and delicious.

jalebi with rabdiP.S: I would also like to mention for my non-Indian readers that there is no specific term for jalebi in English, just like paani-puri/gol-gappa is universally called paani-puri. 🙂

So, how do you like jalebi with rabdi, or you have your some other favorite combination? Did you like my Tricolor special for Republic Day? I would love to know your thoughts. Do leave your comments here.

Thanks for giving your valuable time and reading. Hope to see you again.

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Coconut Delight – The Blend of Flavors

This dessert is my trial dessert and I’m happy that I took a risk of experimenting. The outcome was so satisfying and I was so delighted that I named it “Coconut-Delight”. 🙂


It so happened that I had fresh coconut and some whipped-cream lying in my fridge. I had to make some use of it. I was in no mood to make coconut ladoos as I had already made them last week. Wanted to try something else. I was browsing internet for some recipe which had coconut and cream in it.

Then my husband said why don’t you try something new. Create something of your own, your innovation. He always encourages me to try on new things, be it cooking or art. He gives correct and helpful reviews which help me in improvising further.

This made me think what can be made, which flavors will blend with coconut. As its festival time, so was in mood to try something sweet.

coconut delight dessert

After some thinking, finally came-up with this dessert and it was liked by everyone in family.

I have added orange flavor in it and it added a twist to this dessert. I myself was pleasantly surprised how well the orange, saffron and coconut flavors blended together.

As you take a spoon in mouth, orange bursts first, then you are greeted by saffron and cardamom and then you’ll feel the texture of coconut. Finally comes a sweet smile on your lips by realizing how well they all taste together. 🙂

coconut delight

So with no further delay here is the list of ingredients and the procedure I followed.


  • ½ cup thickened milk/ condense milk
  • 1 cup whipped cream/ fresh cream
  • 3 tbsp powdered sugar
  • 1 cup fresh coconut, grated
  • 1tsp clarified butter ( ghee)
  • 1tsp orange essence
  • 1 tbsp saffron and cardamom syrup
  • Few strands of Saffron and some cardamoms for garnishing


  • In a heavy bottom vessel, add milk and bring to boil and reduce the flame. On the low heat let the milk simmer for 15 minutes. It should reduce to half cup. Do remember to stir it in between. If you boil ½ liter of milk it will give you ½ cup thickened milk. Keep aside and let it cool. Alternatively condense milk can also be used.
  • In another pan heat ghee and roast grated coconut on low flame till it turns pink. Add sugar and mix well, switch-off flame after a minute. Let it cool.
  • In a bowl combine everything together – roasted coconut, thickened milk, cream, orange essence, saffron and cardamom syrup. Keep folding till everything gets mixed well.
  • The saffron and cardamom syrup gives it a nice flavor and happy yellow color. Saffron and cardamon powder can also be used by dissolving few strands of saffron in warm milk instead of ready-made syrup. Increase the quantity of sugar to 4 tbsp if doing so.
  • Keep the mix in fridge for some time. It tastes awesome on cooling. Serve it little cold for warm compliments. Sprinkle some saffron and cardamom just before serving.

coconut delight

Do try it bhaili. Trust me it really tastes good and is super easy to make. You will love it if you love coconut or orange or both. 🙂