Crispy Apple Rings with Rabdi

A unique twist on the traditional Indian dessert rabdi, this combination of rich, creamy, thickened milk and crisp rings of apple infused with syrup with rings of apple, blends the fruity flavors of apple with spicy cardamom to offer a perfect dessert for festive occasions or special gatherings.

Total Time: 1 hour 45 minutes

Serves: 6 people

Ingredients:

For Apple Jalebi:

• 2 large apples
• 1 cup all-purpose flour (maida)
• 2 tbsp cornflour
• 1 tbsp curd
• 1 pinch baking soda
• A few strands of saffron (optional)
• ¾ cup water (adjust for consistency)
• Ghee or oil for deep frying

For Sugar Syrup:

• 1 cup sugar
• ½ cup water
• ½ tsp lemon juice
• 1 inch cinnamon stick
• Few saffron strands

For Rabdi:

• 1 litre full-fat milk
• 2 tbsp sugar (adjust to taste)
• ½ tsp cardamom powder
• Few saffron strands
• 1 tbsp chopped pistachios/almonds (optional)
• Rose water – 2–3 drops (optional)

Instructions:
For making rabdi:

• Boil milk in a thick-bottomed pan while stirring and scraping from the sides of the pan to prevent it adhering to the sides. Keep stirring over low heat until the quantity reduces to half
• Add sugar, cardamom, saffron, and rose water. Cook for another 5–7 minutes, then remove the pan and set aside to cool. Once cool, garnish with nuts and refrigerate.

For jalebi batter

• Mix maida, cornflour, curd, saffron, and water into a slightly thick, smooth batter – Add baking soda just before frying.

For sugar syrup:

• Boil sugar and water together until it reaches a sticky consistency.
• Add the cinnamon stick, saffron, and the lemon juice to avoid crystallization. Set aside while keeping warm
• For apple slices:
• Wash and core apples. Slice into ½ cm thick rings.
• Pat dry with paper towels.
• Heat ghee/oil on medium flame.
• Dip apple rings in the jalebi batter, coat well, and fry till golden crisp.
• Dip the rings immediately in the warm sugar syrup for 10–15 seconds and remove.

For serving:

• Place the warm apple jalebis on a dessert plate.
• Drizzle chilled rabdi over or serve it on the side.
• Garnish with chopped nuts and dried rose petals (optional).

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com