Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, singadaflour jalebi with malai kesariya rabdi. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Singadaflour jalebi with malai kesariya rabdi is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Singadaflour jalebi with malai kesariya rabdi is something that I have loved my entire life. They are fine and they look fantastic.

#malairabadijalebi #rabadijalebirecipe #jalebirecipe This Video is About how to make Malai Rabdi Jalebi at Home. Instant jalebi with moment Rabdi, u can. Easy to make n satisfying recipe for your tastebuds. made with few.

To get started with this recipe, we must prepare a few components. You can cook singadaflour jalebi with malai kesariya rabdi using 16 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Singadaflour jalebi with malai kesariya rabdi:

1. Make ready Singada flour
2. Make ready Curd
3. Get Fennel powder
4. Prepare Milk
5. Prepare Ghee for frying
6. Take For rabdi ingredients.
7. Prepare Milk
8. Get Malai
9. Make ready Kesar
10. Take Sugar
11. Prepare Chopped dry fruits
12. Make ready Rose essence
13. Get Some pomegranate for garnish
14. Get For sugar syrup ingredients.
15. Take Water
16. Prepare Sugar

The flour, which is actually a starch rather than a flour, is bright white fine powder. It's primary use is as a thickener. Water Chestnut Flour is made from dried, ground water chestnuts. Rabdi with little boondis of jalebis on top.

Steps to make Singadaflour jalebi with malai kesariya rabdi:

1. For jalebi..method..
2. Take a bowl
3. Add singada flour, curd, fennel powder in it and mix it well
4. Then add milk in it and make fine batter..
5. Then fill it into jalebi maker bottle..
6. Heat the ghee
7. Make round jalebi with the help of jalebi maker bottle
8. And deep fry all jalebi on medium flame
9. When it become golden brown, it's done..
10. Then take a wok..
11. Put milk in it and boil it on slow flame
12. When it become almost half,add malai in it and mix it well
13. Then add rose essence, kesar, sugar, chopped dry fruits in it..
14. Then boil it for 7mins on slow flame..
15. Rabdi is ready..
16. Then take a wok..
17. Add water and sugar in it and boil it for 7 mins on slow flame..
18. Sugar syrup is ready..
19. Put all jalebies in it,
20. Soak it into chasni for 1/2 and hour..
21. Then serve with malai kesariya rabdi😊😊
22. Garnish it with some pomegranate..and it's done😊

Singoda flour is made from dried water chestnuts, and is also called Water Chestnut Flour. It is generally used in the place of chick pea flour (besan) during fasting. Luckily this grain-free, seed-free recipe is soft, moist, versatile and healthy. The subtly sweet butternut squash flour balanced with savory Indian water chestnut flour can compliment morning bacon and eggs or an evening meal. This Bengali malpua is made with rice flour, naturally gluten free and is made with fermented process, the original way of maling malpua. sweet syrupy malpua served with apple rabdi.

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