One fine evening….sipping my tea…I was 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…..
Adding a new feather and turning on 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,
You can pre-orders these fantabulous mini cookbooks from any part of the world through these following sites Amazon, Guardian BookShop and TheBook Depository.
I am really honored to have such a multi-talented personality in my life….and happier to have her today on my blog…..Apart 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,
I did not grow up with memories of 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.
She used to complain that she 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!
Jalebis that I know are crunchy with 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 vanilla bean.
Saffron from the jalebi pairs 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 and gatherings.
- 1½ cups plain flour
- 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 (optional)
- 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
- The jalebi batter needs to be prepared well ahead, preferably overnight
- In a bowl, combine the plain flour, yogurt, rice flour, salt, sugar, saffron, colouring, rose water and water.
- Whisk until the batter is smooth and leave covered for 6 hours at room temperature or overnight in a fridge.
- Add in the baking soda, and leave for around 20 minutes.
- Transfer the batter into a squeeze bottle with a pointed tip hole.
- In a separate pan, heat the 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.
- Heat the oil in a large wok. 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.
- Immediately transfer the jalebis into the sugar syrup, soak for 30 seconds and transfer to a container.
PREPARE THE RABDI:
1. Simmer the milk with sugar, vanilla beans and the pod in a milk pan on low heat.
2. Scrape the sides occasionally, let the milk thickens.
Serve the jalebis with drizzles of rabdi.Thank you so much Jehanne for taking out time and doing this yummylicious post…..