To enjoy jalebi with rabdi, start by placing a few pieces of warm jalebi on a plate or in a bowl. Rabdi, a thickened and sweetened milk-based dessert, is traditionally served alongside jalebi. Pour the chilled rabdi generously over the warm jalebi, allowing it to soak into the crispy jalebi. The contrast of hot jalebi and cold rabdi enhances the flavors and textures of both desserts. Each bite combines the crunchy sweetness of jalebi with the creamy richness of rabdi, creating a delightful and indulgent treat.

Rabdi, a milk-based dessert popular in Indian cuisine, can be beneficial for digestion in moderation. It contains probiotics from fermented dairy, which can promote gut health by supporting beneficial gut bacteria. Additionally, the spices often used in rabdi, such as cardamom and saffron, can aid digestion and provide soothing effects. However, due to its richness and high fat content, excessive consumption of rabdi may lead to digestive discomfort for some individuals, especially those with lactose intolerance or sensitivity to dairy products. Enjoying rabdi in moderation as part of a balanced diet can provide both flavor and potential digestive benefits.

One of the most famous types of rabdi in India is the Malai Rabdi, which originates from Rajasthan and Gujarat. Malai Rabdi is known for its rich and creamy texture, achieved through slow-cooking full-fat milk until it thickens and reduces significantly. It is traditionally flavored with cardamom and garnished with chopped nuts like almonds and pistachios. Malai Rabdi is often served chilled as a dessert or paired with sweets like jalebi or malpua, making it a beloved treat during festive occasions and celebrations across the country.

The exact origins of rabri (also known as rabdi) are unclear, but it is believed to have originated in the Indian subcontinent, particularly in the regions of Rajasthan, Gujarat, and Uttar Pradesh. Rabri is a traditional milk-based dessert made by simmering full-fat milk for an extended period until it thickens and reduces significantly. The slow-cooking process allows the milk solids to caramelise, imparting a rich, creamy texture and a slightly sweet flavor. Over time, variations of rabri have evolved with different regions adding their own twists, such as incorporating spices like cardamom or saffron, and serving it alongside various sweets or as a standalone dessert.

Rabri, while rich and delicious, is not considered a health food due to its high calorie and fat content. It is made from full-fat milk, which contributes to its creamy texture and flavor but also increases its calorie density. Rabri is also sweetened with sugar, adding to its calorie count. While it provides some calcium and protein from milk, its high saturated fat content may not be ideal for those watching their cholesterol levels or trying to maintain a balanced diet.