Warm, sweet syrup dripping down your fingertips as that crispy deep-fried spiral melts in your mouth. Ahhhh. The wondrous garma-garam jalebi!
Part of what makes biting into the sugar-soaked desi dessert even more delightful is watching the halwai swirl the smooth batter from his piping bag , into a cavernous kadai filled with hot ghee. He then skillfully fries the concentric circles of dough till they are honey brown in all sides. He scoops up the freshly fried jalebi from the kadai and plunges it in a thick sugar syrup before they land up on your plate.
Every region in India has a way of making jalebi their own. There are different partners-in-crime to the loopy dessert. Gujaratis lover their jalebis with fafda, while people in parts of Uttar Pradesh start their mornings with doodh jalebi and jalebi with poha is a popular variation in Madhya Pradesh; there just is no wrong way to relish this dessert.
But, there is one combination which has a revered position amongst desi gastronomes, jalebi rabdi! This duo even has following in the tinsel town—a little birdie told us that Bollywood actor Shilpa Shetty digs into this combo!
Even our friends on Twitter and Instagram can’t seem to get enough of the winning jalebi-rabdi combination. We even took a poll to verify the epic status of combination:
Biting into crispy jalebis served with a generous serving of creamy rabdi is an arousing interplay of textures. Nothing is quite reviving as the sugar-hit of a garama garam jalebi soaking in a bed of rabdi, topped with saffron and almonds as its topping. Warm rabdi jalebis during winters, come highly recommended.
One of the best places to spoil yourself with a mean serving of jalebi-rabdi is Old Delhi’s Old Famous Jalebi Wala. Nestled in the lanes of Dariba Corner, Dariba Kalan, Chandni Chowk, they’re touted as the best jalebi-makers in Delhi. Now you know why they’ve been in business for almost a century. Be warned, jalebis are best eaten when hot and fresh off the kadai.
Know Your Rabdi
Rabdi or rabri is a luscious and creamy dessert made by simmering milk on a slow flame. Some of the best halwais will tell you that the secret to a rich and creamy rabdi lies in the slow reduction of milk over a period of time, allowing the milk to evaporating all its water content to leave behind a thick and creamy mixture. Health freaks tend to substitute full-fat milk with low-fat milk and use natural sugar substitutes.
While rabdi in its original avatar plays the best supporting role to a jalebi, but rabdi variations are a common sight these days. From fruit-based renditions such as custard apple rabdi, orange rabdi to some unique ones such as chenna rabdi and angoori rabdi, the variations go on. For a back to basics guide, give this rabdi recipe a try, and save yourself from the trap of store-bought rabdi.
We, however, like our jalebis with the OG rabdi. Let us know in the comments below how you prefer your jalebis.