Vegan Jalebi with Rabri

South Asians are famous for their sweet tooth. And amongst the multitude of desserts that continue to astonish foodies in every nook and corner of the region, the legendary jalebi, which traces its origins to erstwhile Persia, is by far one of the most popular. This deep-fried, sugar-soaked spiral pretzel made from flour is often relished with a thick, creamy delight called rabri.

But with veganism finding flavour with today’s millennials, we approached the corporate chef from Atmosphere Hotels & Resorts Maldives, Arun Katoch, to create a vegan version. Chef’s not only replaced the milk in the rabri with coconut milk, but has added a fruity touch to the recipe by crafting out jalebis from a bunch of juicy apples.

Here’s chef’s Apple Jalebi with Coconut Pista Rabri 


2 apples

125 gms all-purpose flour

200 ml cooking oil – to deep fry

For Sugar Syrup

300 gms sugar

250 ml water

A sprinkle of saffron strands

2-3 drops of rose water

2 cardamom pods

For Coconut Pista Rabri

200 ml coconut milk

50 gms coconut milk powder

3-4 almond slivers

3-4 pistachios

A few drops of rose water

A few saffron strands

2-3 green cardamom pods

For Garnish

A handful of pistachios, almond sliver and saffron strands


In a mixing bowl add all-purpose flour, water and mix well to make a thick batter. Let it rest for 5 to 6 hours. Make sugar syrup by adding sugar, water, saffron, rose water and green cardamom in a saucepan. Make it little thick (2 strings consistency).

Take a plate and add 1 tablespoon all-purpose flour, 1 tablespoon cinnamon powder and mix well.

Peel the skin of an apple, scoop out the seeds, and cut it into roundels. Coat the apple slices in the flour and cinnamon powder. Next dip the apple slices in the batter and deep fry in hot oil over a low flame till they are light golden. Next, soak them in sugar syrup for only 2-3 minutes. Garnish with nuts and saffron.

For Coconut Pista Rabri

Soak saffron in 2 tbsp Coconut milk. Take a heavy bottom pan and add coconut milk to it and bring it to a boil. Lower the heat and keep stirring and cook for 15-20 mins, till it is reduced to quarter. Add Coconut Milk Powder, saffron soaked in milk and rose water, transfer in a serving bowl. Garnish with almond and pistachio slivers.

Relish apple jalebis with rabri!!

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