Warm Jalebi with Rabri & Pistachio Ice Cream

Ingredients

• 1200g plain flour (maida)
• 21 tbsp chickpea flour
• 31/2 tsp dry yeast
• 41/4 tsp turmeric
• 5250ml water (for batter)
• 6Oil for deep frying
• 7300g sugar, 200ml water, few saffron strands (for syrup)
• 8500ml full-fat milk (for rabri)
• 93 tbsp sugar
• 101/4 tsp cardamom
• 112 scoops premium pistachio kulfi ice cream
• 12Slivered pistachios and rose petals for garnish

Instructions

1. 1Prepare jalebi batter: mix flour, chickpea flour, yeast, turmeric, and water into a smooth, slightly thick batter. Ferment for 1-2 hours until slightly bubbly.
2. 2Make saffron syrup: dissolve sugar in water, add saffron, and simmer until one-string consistency. Keep warm.
3. 3For rabri: simmer full-fat milk in a wide pan, reducing by two-thirds while stirring often and collecting cream layers. Add sugar and cardamom. Keep warm on very low heat.
4. 4Fill a squeeze bottle with batter. Pipe spirals into hot oil, fry until crispy and golden. Immediately dip into warm saffron syrup for 30 seconds.
5. 5Serve hot jalebis alongside warm rabri and a scoop of pistachio kulfi. Garnish with slivered pistachios and rose petals.