Ingredients:

• For jalebis:
• 200 g – plain flour (maida)
• 20 g – gram flour (besan)
• 200 g – Sugar
• A few drops of yellow food colour
• 10 to 12 strands – kesar, dissolved in 1 tbsp of warm Milk
• 2 tbsp – Milk
• Ghee to Deep Fried
• A plastic squeezy bottle
• For rabdi:
• 1 cup – Strawberry pulp
• 2 litres – full Cream Milk
• 1 tsp – rose water
• 1/2 tsp – Strawberry essence
• 1/4 cup – Sugar
• 1/4 cup – condensed Milk
• 10 to 12 – Cardamoms peeled
• 10 – Almonds

Method:

1. Method for jalebis:
2. Sieve 100 g of maida and besan together.
3. Make a batter using warm water.
4. Keep aside for 24 hours.
5. Next day, add remaining maida, food colour and saffron and more warm water if required.
6. The batter should fall easily when poured – not too thick not too thin.
7. Keep aside.
8. Make syrup of the sugar by adding water and boiling.
9. Add the milk.
10. Make one string syrup.
11. Strain.
12. Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
13. Heat ghee in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
14. Fry till crisp and drop into hot syrup.
15. Drain with a perforated spoon and serve hot.
16. For rabdi, grind cardamom to rough powder.
17. Chop almonds into thin slivers.
18. Pour milk in a large heavy saucepan.
19. Bring to a boil and reduce till half the milk is left.
20. Keep skimming off the top cream every now and then.
21. Collect and keep aside in a separate container.
22. Add sugar, stir till dissolved.
23. Add all other ingredients, including saved top cream.
24. Stir and take off heat.
25. Cool to room temperature.
26. Refrigerate till well chilled.
27. To serve, pour rabdi in the serving plate.
28. Arrange jalebi over it.
29. Garnish with thin slices of strawberries and rose petals.

Recipe courtesy of Saroj Kering