Jalebi Pudding Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and bring it to a boil.
• STEP 2.In a separate bowl, mix cornstarch with a little water to make a slurry.
• STEP 3.Add the cornstarch slurry to the boiling milk and stir continuously until the mixture thickens.
• STEP 4.Remove from heat and let it cool.
• STEP 5.In a separate pan, heat oil for frying the jalebi.
• STEP 6.Prepare the jalebi batter by mixing all-purpose flour, yogurt, and water to make a smooth batter.
• STEP 7.Transfer the batter to a squeeze bottle or a piping bag with a small hole.
• STEP 8.Squeeze the batter into the hot oil in a circular motion to make jalebi shapes.
• STEP 9.Fry the jalebi until golden brown and crispy.
• STEP 10.Remove the jalebi from the oil and soak them in sugar syrup for a few minutes.
• STEP 11.In serving glasses or bowls, layer the jalebi and the cooled pudding.
• STEP 12.Repeat the layers until all the jalebi and pudding are used.
• STEP 13.Refrigerate the pudding for a few hours to set.
• STEP 14.Serve chilled and garnish with chopped nuts before serving.

Cooking Tips

• Make sure the milk is fully cooled before layering it with the jalebi.
• For a richer flavor, you can add a pinch of cardamom powder to the pudding.
• To make the jalebi extra crispy, you can add a little rice flour to the batter.
• You can adjust the sweetness of the sugar syrup according to your preference.

Storage and Serving

• Store the leftover pudding in an airtight container in the refrigerator for up to 2 days.
• Serve the jalebi pudding chilled as a dessert after a meal.
• You can garnish the pudding with saffron strands for an added touch of elegance.