Rabdi-Jalebi

Ingredients

• 1.5 litres full-fat milk (for rabdi)
• 1/4 cup sugar, 1/4 tsp cardamom, saffron, chopped nuts (for rabdi)
• 1 cup all-purpose flour, 2 tbsp yogurt, a pinch of baking soda (for jalebi)
• 1.5 cups sugar for syrup
• Oil/ghee for frying

Method

1. Simmer the milk on low heat, repeatedly scraping the cream that forms on the sides back into the pot, until reduced to about a third and thickened.
2. Sweeten the reduced milk with sugar, cardamom and saffron; chill the rabdi.
3. Whisk flour, yogurt and baking soda with water into a batter; rest 1-2 hours to lightly ferment.
4. Pipe the batter in spirals into hot oil, fry until golden, then dunk in warm sugar syrup.
5. Serve the warm jalebi with the chilled rabdi poured over, garnished with chopped nuts.