Mango Jalebi with Rabdi

For the batter: First make the mango puree.

Peel the mangoes and chop them into small pieces

Grind them in a mixer grinder into a smooth paste

Now strain the mango puree , so that all the fibres are removed

The mango puree is ready , with two mangoes we get 1 cup of puree , which is sufficient for the batter

Now take a mixing bowl and put together maida , besan , haldi and curd , mix nicely

Now add mango puree little by little , and mix well with a wire whisk , until a smooth batter

If there are any lumps then strain the batter , otherwise it may cause difficulty while making the jalebis

The batter should not be very thin or thick

Cover and leave the batter for 4- 6 hours for fermentation

For the sugar syrup: Take a pan and put together sugar and water

Let one boil then add saffron strands

Cook on medium heat , add lemon juice while boiling , so that all the impurities of sugar go away and also it doesn’t crystallize

Cook further , until the syrup comes to a 11/2 string consistency

For rabdi: Boil 500 ml milk with 4 tbsp of sugar and 15 saffron strands in a heavy bottom pan , until it becomes thick , on low heat

Stir in between so that it doesn’t stick to the bottom

When done then let it cool down completely , then add cooked mango puree , chill it in the refrigerator for 2 hours

Heat oil in a flat bottomed pan or kadai , first on high then make it medium

Now uncover the batter and again mix well , add a pinch of baking powder and mix nicely

Fill the bottle with the batter and start making jalebis , by pressing the bottle and pouring the batter in circular motion , making the shape of jalebis

Cook until it becomes light brown , by turning at regular intervals

When done put the jalebis directly in the syrup , soak them for a while and take them out on a serving plate

The syrup should be warm not cold.

Serve hot jalebis with chilled mango rabdi , garnish with finely chopped pistachios and saffron strands and mango