Jalebi Parfait with Rabri

Jalebi Parfait with Rabri is a delightful fusion dessert that combines the traditional Indian sweets, Jalebi and Rabri, in a modern parfait format. Jalebi, which are deep-fried spirals soaked in sugar syrup, add a crispy and sweet element. Rabri, a thickened and sweetened condensed milk dessert, brings a creamy and rich texture. In this parfait, layers of crispy Jalebi are alternated with creamy Rabri, often garnished with nuts or fruits. The result is a deliciously indulgent treat that offers a blend of textures and flavors, balancing sweetness and creaminess in every bite.

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Course: Dessert

Cuisine: American, French, Mexican

Keyword: Jalebi, Parfait, Rabri

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 450kcal

Author: Biryanibonanza

Ingredients

For Jalebi:

1 Cup All-purpose flour
2 tbsp Cornflour
1/4 tsp Baking powder
1/2 tsp Yeast (optional, for fermentation)
1/2 tsp Saffron threads or orange food coloring
3/4 Cup Water (adjust as needed)
Ghee or oil for frying
1 Cup Sugar
1/2 Cup Water
1/2 tsp Cardamom powder
A few saffron strands (optional)

For Rabri:

1 ltr Whole milk
1/4 Cup Sugar (adjust to taste)
1/4 tsp Cardamom powder
A few saffron strands (optional)
10-12 Chopped pistachios and almonds (for garnish)

For Parfait Assembly:

Fresh fruits (e.g., strawberries, mangoes, orbananas), chopped
Mint leaves for garnish (optional)

Instructions

Making the Rabri:

1. Boil the Milk:

In a heavy-bottomed pan,bring the milk to a boil over medium heat. Reduce the heat to low and simmer,stirring frequently, until the milk reduces to about one-third of its originalvolume. This process takes about 45 minutes to 1 hour.

2. Add Sugar and Spices:

Add sugar, cardamom powder,and saffron strands to the reduced milk. Stir well and continue to simmer foranother 10 minutes. Once done, let it cool to room temperature and thenrefrigerate for 2-3 hours until chilled.

Making the Jalebi:

3. Prepare the Batter:

In a mixing bowl, combineall-purpose flour, cornflour, baking powder, and saffron threads or foodcoloring. Gradually add water to make a smooth, thick batter. If using yeast,add it now and let the batter ferment for 1-2 hours (optional).

4. Make the Sugar Syrup:

In a saucepan, combinesugar and water. Bring to a boil and simmer until the syrup reaches aone-string consistency. Add cardamom powder and saffron strands if using. Keepthe syrup warm.

5. Fry the Jalebi:

Heat ghee or oil in a deepfrying pan. Pour the batter into a piping bag or squeeze bottle with a smallnozzle. Pipe the batter into the hot oil in spiral shapes. Fry until golden andcrisp. Remove from oil and immediately dip the fried jalebi in the warm sugarsyrup for a few seconds. Remove and set aside.

Assembling the Parfait:

6. Layer the Parfait:

In serving glasses, startwith a layer of chopped fresh fruits at the bottom. Add a layer of chilledrabri over the fruits. Break the jalebi into smaller pieces and add a layer ontop of the rabri.

7. Repeat Layers:

Repeat the layers offruits, rabri, and jalebi until the glass is full, ending with a layer ofjalebi pieces on top.

8. Garnish:

Garnish with choppedpistachios, almonds, and a mint leaf for a fresh touch.

9. Serve:

Serve immediately or chillfor an additional 30 minutes to allow the flavors to meld together.

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