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Rabdi Jalebi & Besan Ke Ladoo Recipe

Rabdi Jalebi & Besan Ke Ladoo Recipe

Also known as - Jalebi & Ladoo Recipe

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Ajay Chopra
Besan ladoo and rabdi jalebi are much-loved popular Indian desserts. Chef Ajay Chopra presents the recipe for these decadent desserts.
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Serves

4

Cooking Time

18-20 Min

Meal Type

sweet

Preparation Time

6-10 Min

Difficulty

MEDIUM

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Ingredients for Rabdi Jalebi & Besan Ke Ladoo Recipe

  • For besan mixture

    • 1/2 cup ghee

    • 1 cup coarse besan

    • 2 tsp cardamom powder

    • chopped pistachios for garnish

  • For tagar or boora

    • 1 cup sugar

    • 1/2 cup water

    • 1 tbsp ghee

  • For the jalebi mix

    • 1/2 cup water

    • 2 tsp yeast

    • 4 - 5 tbsp besan

    • 1 cup refined flour (maida)

  • For chashni

    • 1 cup sugar

    • 1 cup water

    • 1 tsp saffron water

    • few green cardamoms

How to make Rabdi Jalebi & Besan Ke Ladoo Recipe?

  1. 1

    In a kadhai, heat ½ cup ghee and add one cup besan and cook well till the besan becomes golden brown.

  2. 2

    Add cardamom powder and keep cooking it on slow flame, till it turns golden brown.

  3. 3

    In another pan, mix one cup sugar with ½ cup water and boil. Add a spoon of ghee and cook.

  4. 4

    Once the sugar syrup cooks and reaches a boiling stage (bubbling effect) put off the gas and let it cool down.

  5. 5

    As it cools down the colour turns white and it will take a powdered form.

  6. 6

    Add the powdered sugar to the besan batter and let it cool.

  7. 7

    Pour the besan mixture into a plate and let it cool.

  8. 8

    Once the mixture cools make round ladoos.

  9. 9

    Garnish the besan ladoos with chopped pistachios.

  10. 10

    In a bowl mix sugar and yeast and let the yeast activate.

  11. 11

    Add some besan and maida and use as much water as needed for a smooth batter. Let this batter ferment overnight (or for 12-24 hours) until a slightly sour flavour develops.

  12. 12

    To make jalebis, use the jalebi cloth or piping bag; start making round shapes in the hot pan of ghee.

  13. 13

    Cook both the sides of the jalebi- let it turn crispy!

  14. 14

    In a heated pan, add one cup sugar and one cup water to form a sugar syrup. Add some saffron strands and cardamom

  15. 15

    Once the jalebi is ready, remove it from the ghee and put it into hot chashni (make sure the chashni isn’t cold).

STEP BY STEP

In a kadhai, heat ½ cup ghee and add one cup besan and cook well till the besan becomes golden brown.

In a kadhai, heat ½ cup ghee and add one cup besan and cook well till the besan becomes golden brown.

Add cardamom powder and keep cooking it on slow flame, till it turns golden brown.

Add cardamom powder and keep cooking it on slow flame, till it turns golden brown.

In another pan, mix one cup sugar with ½ cup water and boil. Add a spoon of ghee and cook.

In another pan, mix one cup sugar with ½ cup water and boil. Add a spoon of ghee and cook.

Once the sugar syrup cooks and reaches a boiling stage (bubbling effect) put off the gas and let it cool down.

Once the sugar syrup cooks and reaches a boiling stage (bubbling effect) put off the gas and let it cool down.

As it cools down the colour turns white and it will take a powdered form.

As it cools down the colour turns white and it will take a powdered form.

Add the powdered sugar to the besan batter and let it cool.

Add the powdered sugar to the besan batter and let it cool.

Pour the besan mixture into a plate and let it cool.

Pour the besan mixture into a plate and let it cool.

Once the mixture cools make round ladoos.

Once the mixture cools make round ladoos.

Garnish the besan ladoos with chopped pistachios.

Garnish the besan ladoos with chopped pistachios.

In a bowl mix sugar and yeast and let the yeast activate.

In a bowl mix sugar and yeast and let the yeast activate.

Add some besan and maida and use as much water as needed for a smooth batter. Let this batter ferment overnight (or for 12-24 hours) until a slightly sour flavour develops.

Add some besan and maida and use as much water as needed for a smooth batter. Let this batter ferment overnight (or for 12-24 hours) until a slightly sour flavour develops.

To make jalebis, use the jalebi cloth or piping bag; start making round shapes in the hot pan of ghee.

To make jalebis, use the jalebi cloth or piping bag; start making round shapes in the hot pan of ghee.

Cook both the sides of the jalebi- let it turn crispy!

Cook both the sides of the jalebi- let it turn crispy!

In a heated pan, add one cup sugar and one cup water to form a sugar syrup. Add some saffron strands and cardamom

In a heated pan, add one cup sugar and one cup water to form a sugar syrup. Add some saffron strands and cardamom

Once the jalebi is ready, remove it from the ghee and put it into hot chashni (make sure the chashni isn’t cold).

Once the jalebi is ready, remove it from the ghee and put it into hot chashni (make sure the chashni isn’t cold).

Besan ladoos are made with roasted besan (gram flour), powdered sugar and ghee and are flavoured with cardamom and garnished with nuts. Its deliciousness comes from the besan roasted in ghee - the longer the besan is roasted, the better the taste of the ladoos.

Rabdi Jalebi is nothing but a combination of thickened sweetened milk (whole fat milk reduced by boiling on a slow) garnished with almonds, pistachios, saffron and crispy, round jalebis deep fried in ghee and dipped in sugar syrup. 

The chilled rabdi and the crispy hot jalebis complement each other perfectly. Every bite of this dessert will give you a  burst of flavour.

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