Jalebi with pistachio ice cream

1. 1

   For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature.

2. 2

   Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed.

3. 3

   Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below.

4. 4

   For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth.

5. 5

   Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight.

6. 6

   When ready to serve, remove from the freezer and leave to thaw for 10-15 minutes, or until soft enough to scoop.

7. 7

   For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste.

8. 8

   Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle.

9. 9

   Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat.

10. 10

    Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper.

11. 11

    Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.