# Rabri With Jalebi & 6 More Classic Pairings By Rahul Gupta, Rabri and More, Paschim Vihar, West Delhi Last updated: 22 October 2026 Hot, crisp jalebi with cold, creamy rabri. In many Delhi homes, that one plate meant a festival had arrived. Rabri with jalebi is still the easiest festive sweet to get right. In our family, we always celebrate festivities with rabri and jalebi. Diwali falls on Sunday, 8 November 2026 ([Incredible India](https://www.incredibleindia.gov.in/en/festivals-and-events/diwali)). Here are seven pairings, how to serve each one, and whether rabri should be hot or cold. **The short answer:** Serve chilled rabri over hot, crisp jalebi, right at the table. Then try it with gulab jamun, malpua, ghewar, kulfi falooda, puri or fresh fruit. Keep the rabri cold and the partner warm, and pick a rabri with minimal sugar so the plate stays balanced. **In this guide** - Why rabri with jalebi works - 7 classic rabri pairings - Should rabri be served hot or cold? - How to plate a Diwali rabri spread - Why minimal-sugar rabri suits sweet pairings - Order homemade rabri in Paschim Vihar - FAQ ![Chilled rabri spooned over hot jalebi on a Diwali plate](/images/rabri-with-jalebi-diwali.jpg) ## Why is rabri with jalebi such a loved pair in Delhi? Rabri with jalebi works because the two are opposites: jalebi is hot, crisp and full of syrup, while rabri is cold, thick and milky. Each bite gives you crunch and cream, warm and cool. [News9](https://www.news9live.com/lifestyle/food-drink/make-delhis-beloved-rabri-jalebi-at-home-this-festive-season-2893195) calls rabri jalebi one of Delhi's most cherished desserts. A few serving rules make it work: - **Jalebi first, rabri at the table.** Don't mix them early. Spoon the rabri on just before the first bite, so the jalebi stayed crisp. - **Rabri stays in the coolest spot.** Take it out only when the jalebi is on the plate. - **Small katoris.** Serve small and let people ask for seconds. - **Don't sweeten what's already sweet.** The jalebi brings the syrup. The rabri brings the milk. ## 7 classic rabri pairings (and how to serve each) Start with the table. The notes for each pairing follow. | Pairing | Serve the partner | Serve the rabri | Good for | | --- | --- | --- | --- | | Jalebi | Hot, fresh from the halwai | Chilled, spooned on top | Diwali mornings, any festival | | Gulab jamun | Warm, syrup drained | Chilled, as a pool | Family dinners | | Malpua | Straight from the pan | Chilled, on the side | Festive brunch | | Ghewar | Room temperature | Spread on top | A showpiece platter | | Kulfi falooda | Frozen kulfi, cold falooda | Chilled, layered | Guests who love cold desserts | | Puri | Hot and puffed | Chilled or warm | A sweet festive meal | | Fresh fruit | Cut just before serving | Chilled | A lighter bowl | ### 1. Jalebi The one most of us grew up on. Buy jalebi hot from your local halwai and plate it within minutes. Spoon cold rabri over just before eating. Want to fry jalebi at home? [News9 has a full recipe](https://www.news9live.com/lifestyle/food-drink/make-delhis-beloved-rabri-jalebi-at-home-this-festive-season-2893195). ### 2. Gulab jamun If you grew up going to family functions, you remember the gulab jamun bowl. Warm the jamuns, drain most of the syrup, and sit them in a pool of chilled rabri. Eat them before they cool. ![Warm gulab jamun sitting in a bowl of chilled rabri](/images/rabri-with-gulab-jamun-bowl.jpg) ### 3. Malpua Malpua is a fried pancake soaked in syrup. Serve it straight from the pan with rabri on the side for dipping. The crisp edges soak up the cream. ### 4. Ghewar Ghewar is a Rajasthani sweet with a honeycomb texture ([Times Now](https://www.timesnownews.com/web-stories/food/8-dishes-to-pair-with-rabdi-to-try-this-summer-season/photostory/151611232.cms)). Spread rabri over the top and cut it into wedges. Not every mithai shop keeps ghewar all year, so call ahead. ### 5. Kulfi falooda Layer falooda noodles, a slice of kulfi and a spoon of rabri in a tall glass, then add a little rose syrup. It's a summer favourite, but plenty of guests will ask for it in November too. ![Kulfi falooda layered with rabri and rose syrup in a tall glass](/images/rabri-kulfi-falooda-glass.jpg) ### 6. Puri Rabri with puri is a traditional sweet meal ([Dassana's Veg Recipes](https://www.vegrecipesofindia.com/rabri-recipe-rabdi-recipe/)). Tear the hot puri and scoop up the rabri. Keep the puris small so they stay puffed. ### 7. Fresh fruit For a lighter bowl, add mango in summer, or figs and pomegranate in winter. Add the fruit just before serving so the juice doesn't thin the rabri. ## Should rabri be served hot or cold? Serve rabri chilled when you pair it with hot sweets like jalebi, malpua or gulab jamun. The cold, thick rabri against a warm partner is the whole point. Warm rabri is lovely on its own on a winter night, or scooped up with hot puri. Rabri also thickens as it cools ([Dassana's Veg Recipes](https://www.vegrecipesofindia.com/rabri-recipe-rabdi-recipe/)). If you like it thick, chill it longer. If you like it softer, take it out a few minutes early. ## How do you plate a rabri dessert spread for Diwali guests? Here's the order we'd follow: 1. **Order the rabri before guests arrive** and put it straight in the fridge. 2. **Pick two or three partners**, not all seven. Jalebi plus one more is plenty. 3. **Buy jalebi last** so it is still hot when you serve. 4. **Use small katoris** and set the rabri in one big bowl so guests help themselves. 5. **Garnish at the last minute.** Chopped pistachios or a few rose petals, if you like. 6. **Keep a fruit bowl** for guests who want something lighter. 7. **Put the rabri back in the fridge** between rounds. ![Diwali dessert spread with rabri, jalebi, katoris and diyas](/images/rabri-diwali-dessert-spread.jpg) ## Why does minimal-sugar rabri suit sweet pairings? Jalebi, gulab jamun, malpua and ghewar are already soaked in sugar syrup. Pour a very sweet rabri over them and the plate turns heavy fast. A rabri with minimal sugar added keeps the balance, so you taste the milk next to the syrup, not sugar on sugar. That's how we make ours. Our rabri is made from fresh milk, cooked to the right time until it gets the desired texture and layers, with minimal sugar added. It's a generations-old family recipe, just like grandma made. The rest stays in the family. ## Order homemade rabri in Paschim Vihar [Rabri and More](https://rabriandmore.com/) is a 100% vegetarian cloud kitchen in Paschim Vihar, West Delhi. Alongside rabri, we make Kadhai Milk, cold coffees and shakes. See them all on [our menu](https://rabriandmore.com/catalogue). **[Order rabri on Swiggy](https://www.swiggy.com/menu/1452809) and pick up hot jalebi from your local halwai.** Enter your address on Swiggy to check if we deliver to you, or [find us on Google Maps](https://share.google/RXzqRsAhnVupXB9As). Zomato is coming soon. Every way to order is on [our order page](https://rabriandmore.com/order), and after your order you can [tell us how it went](https://rabriandmore.com/feedback). ## Rabri with jalebi FAQ **Is rabri the same as rabdi?** Yes. Rabri and rabdi are two spellings of the same North Indian milk dessert ([Swasthi's Recipes](https://www.indianhealthyrecipes.com/rabri-recipe-video/)). **Do you eat rabri with jalebi hot or cold?** Hot jalebi, cold rabri. Spoon the rabri over just before eating so the jalebi stays crisp. **What else can you eat with rabri?** Gulab jamun, malpua, ghewar, kulfi falooda, puri and fresh fruit. Rabri is also good on its own, chilled. **Can I order rabri with jalebi from Rabri and More?** Not right now. Rabri and More doesn't sell jalebi at the moment; we make the rabri. Pick up jalebi hot from your nearest halwai and [order the rabri on Swiggy](https://www.swiggy.com/menu/1452809). **How do you serve rabri at Diwali?** Keep it chilled, pair it with one or two hot sweets, use small katoris and garnish at the last minute. ## About the author Rahul Gupta is part of the family behind Rabri and More, a homemade rabri kitchen in Paschim Vihar, West Delhi. The rabri follows a generations-old family recipe, the way grandma made it.