Jalebi Rabdi is Rajasthani dish..Paan Rabadi is my innovative recipe as I have used Nagarvel leaves in Rabadi and Jalebi is made from wheat flour and rice flour.
STEP 1.To make rabdi:
First heat the milk in a pan to make ashes. When there is a surge of milk, slow down the gas flame and collect the whipped cream on the side.
STEP 2.When the milk is half a liter out of a liter, add sugar and sugarcane. Now add two teaspoons of milk powder and dried fruit powder and mix well. Now add leaf paste in it. Let it simmer for ten minutes. Ready Pan Rabdi ..
STEP 3.To make jalebi:
In a large bowl, add wheat flour, rice flour and baking powder and mix well. Now add yoghurt and prepare batter with water as required. (Cover and let it rest for 10 minutes.)
STEP 4.To make the syrup: Mix sugar and water in a skillet and prepare less than one string of syrup. Once the syrup is done, add orange food color. When the syrup is ready, take it to the side.
STEP 5.Heat oil in a pan. Better a poor at all Fill in the piping bag. Cut as needed and fry in hot oil till jalebi is crispy. Leave this jalebi in hot syrup for one minute and now take it in a plate.
STEP 6.Ready pan rabdi and jalebi .. Garnish with cashew nuts and pistachio slices and serve.
Nutrition value
1355
calories per serving
12 g Fat34 g Protein273 g Carbs10 g FiberOther
Current Totals
12 g Fat
34 g Protein
273 g Carbs
10 g Fiber
MacroNutrients
Carbs
273 g
Protein
34 g
Fiber
10 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
110 mg
Iron
13 mg
Vitamin A
8 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
219 mg
Manganese
3 mg
Phosphorus
543 mg
Selenium
5 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
