just browsing through the facebook updates along with editing the images for
the post to come the next day….chat window in facebook popped up saying Salam
Lubna…..It was from Jehanne….I know Jehanne through my Ramadan event, Joy From
Fasting To Feasting and more through facebook. Jehanne is very talented or I
should say multi-talented…She is ‘heart’ doctor by profession, she is food
lover, she is recipe developer, she has got a monthly column in BBC Good Food
Asia, she is food photographer and stylist too, she is multilingual too…above
all she is loving mother, wife, friend and moreover super human
being…..Sometimes the charisma of person influence you so much that you fell in
love with them even though you are meeting them virtually…..
new leaf in her life, Jehanne has come up with four awesome mini
cookbooks…where each recipe is tried, tested and tasted in her own
kitchen…..along with developing heart healthy recipes, she has even done food
photography and styling to the recipes she has penned down in her mini cookbooks.
Every book have got 35 heart-healthy recipes…..The fabulous four cookbooks from
Jehanne Ali are,
pre-orders these fantabulous mini cookbooks from any part of the world through these
following sites Amazon, Guardian BookShop and TheBook Depository.
from being busy….she took out time and done this fabulous post for me….upon
single request….Thank you so much for being there in life….wish to meet you in
real someday and learn to make Macrons from you…..Do visit her space for drool
worthy recipes, pretty props and beautiful writings…Now directly digging into
today’s guest post from Jehanne Ali of The Cooking Doctor, Jalebi with Vanilla Flavoured Rabri, I know you started drooling over
by just reading the name of the recipe….then what are you waiting for scroll
down to drool more….Jehanne says,
mitthai-wallah pushing carts of sweets during tea time, but I grew up with an
adventurous mom who was willing to try out novel recipes in those heydays when
there was no internet, food blogs, let alone foreign recipe books. What she had
back then were good hearted neighbors who shared honest recipes that they
brought, together with their tradition to Malaysia. One such neighbor that
remains vivid in my memories is an old Punjabi lady, who would give us some
freshly made chapatti every time they passed by our house.
could never get her north Indian sweets in our little town. I obviously didn’t
even know then the difference on south versus north Indian sweet, but what I do
know is I loved her homemade sickeningly sweet creations- laddoos, gulab jamuns
and jalebis, so much so that these 3 sweets remain etched as my favourites till
date. Recently when Lubna asked me to write a vegetarian based guest post for
her gorgeous blog, Kitchen Flavours, I happily suggested that I gift her
readers with a sweet recipe, possibly Jalebis. Lubna was quick to warn me that
Jalebi is India’s national sweet, so I better get it right!
holes inside their spiral coils, so it can ‘trap’ and absorb the maximum amount
of sugar syrup- yes they are not healthy! Yet, may I justify just a piece for
celebration? To make them extra special, once fried and soaked in sugar syrup
they can be drizzled with the amazing flavour of slowly brewed sweetened milk
that thickens into smooth cream. The traditional flavour is usually infused
with cardamom and rosewater, but I have replaced the exotic spices with fresh
really well with vanilla flavour, and since the recipe yields more than your
fair share of ‘dietary requirement’, this sweet is perfect for special occasions
- 1½ cups
- 3 tbsp. Rice flour
- 1/2 cup plain Yogurt
- 1/2 tsp. Salt
- 2 cups Water
- 10-15 strands Saffron
- a pinch of Yellow coloring
- 1 tbsp. Rose water
- a pinch of Sugar
- 1/4 tsp. Baking soda
- Vegetable oil for deep frying
- 1 1/2 cups sugar
- 2/4 cup water
- 2-3 cardamom pods
- 1 tbsp. rose water
FOR VANILLA RABDI:
- 2 cups milk
- 3 tbsp. raw sugar
- 1 vanilla pod + beans scraped
prepared well ahead, preferably overnight:
flour, yogurt, rice flour, salt, sugar, saffron, colouring, rose water and
smooth and leave covered for 6 hours at room temperature or overnight in a
leave for around 20 minutes.
squeeze bottle with a pointed tip hole.
sugar with water and cardamom until 2 string consistency is formed (sugar syrup
should be thickened), let it simmer on low heat whilst the jalebis are fried.
Test the oil to be hot enough by frying small amount of batter, it should
bubble up immediately. Form spiral in the oil and fry until golden.
jalebis into the sugar syrup, soak for 30 seconds and transfer to a container.
vanilla beans and the pod in a milk pan on low heat.
let the milk thickens.
Thank you so much Jehanne for taking out time and doing this yummylicious post…..