Ingredients

Jalebi

1 cup maida
1 tbsp besan
1/4 tsp (level) soda bicarb
1/2 tbsp oil
1/2 cup thick curd
3/4 cup warm water oil or ghee for frying

Syrup

11/4 cups sugar, 3/4 cup water, 2 to 3 pinches orange-red colour

Method

Sieve maida, besan and soda. Add curd and oil. Add enough warm water (about 3/4 cup) to make a batter of a soft dropping consistency.

Beat batter well till smooth. Cover and keep aside for 30 to 40 minutes.

Heat oil or ghee in a frying pan till medium hot. Put the batter in a piping bag and make circles within circle, starting from outside.

Reduce heat. Fry them golden brown on low heat on both sides, turning carefully with a pair of tongues ( chimta). Remove from oil, drain excess oil and keep aside.

For the syrup, boil sugar, water and colour in a kadhai. After the first boil keep on low flame for 5to 7 minutes till a stringy syrup is attained.

At serving time, dip 4-5 jalebis at a time in the hot syrup for 1 minute, take out and serve them hot with rabri.

4 cups full cream milk
75 gms khoya -- grated (1/2 cup)
2 tbsp sugar
6 - 8 pistas chopped
3 chhota illaichi ( green cardamoms) -- powdered rose petals or silver foil (varq)

Method

Boil milk in a heavy bottomed kadhai. Add khoya and sugar.

Simmer on low-medium heat for about 40 -- 45 minutes, scraping the sides till the quantity is reduced to almost half and the mixture turns thick with a thick pouring consistency. Remove from fire. The rabri turns thick on keeping.

Add some chopped pistas and cardamom powdered into the mixture.

Transfer to a serving dish and garnish with pistas and rose petals.

Chill and serve plain by itself or with jalebis or with some fruit.

Ingredients

1 Kg (4cups) full cream milk
s A few strands of kesar (saffron)
1/4 cup sugar
2 tbsp cornflour
75 gms fresh khoya -- grated and mashed slightly (3/4 cup grated)
1 tbsp pista -- very finely cut
1 tbsp almonds -- very finely cut
3 -- 4 crushed chhoti illaichi (green cardamoms)

Method

Dissolve cornflour in 1 cup milk and keep aside.

Boil the rest of the milk with kesar in a kadhai till it is reduced to half in quantity, for about 25 to 30 minutes on medium fire, scraping the sides.

Add sugar and cornflour paste. Boil. Cook for 2 to 3 minutes more till the sugar is well dissolved.

Remove from fire. Cool slightly.

Add khoya, almonds, pista and crushed illaichi.

Fill the mixture in the kulfi moulds. Freeze for 6 to 8 hours or overnight.