John Myers
Jalebi and Rasmalai on Pistachio Ice Cream with Exotic Fruits (Daniela Michalski)
The perfect jalebi and rasmalai on pistachio ice cream with exotic fruits (daniela michalski) recipe with a picture and simple step-by-step instructions.
- 1 Pc. Mango
- 200 g Sugar
- 50 ml Water
- 300 g Ghee
- Gold edible
- Jalebi mix
- 4 Pc. Pistacchio icecream
- Mix the jalebi mixture with water and pour it into a spray can / piping bag. (A piping bag is usually included with the mixture you buy.) Put the ghee in the pan and heat it up. When the ghee is hot, squirt the jalebi dough into the heated ghee in a donut shape. As soon as the jalebi have turned red-gold, remove them.
- At the same time, heat the sugar in a saucepan with water until the sugar has melted and pour over the baked jalebi. Carve the mango like a carpachio and arrange the thin slices on the plates. Put a scoop of pistachio ice cream on the mangocarpachio and top with the jalebi. Last but not least, sprinkle a little gold flakes on the individual dishes.
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