For making the cottage cheese, bring the milk to boil. While the milk is boiling, add lemon juice in it.

Once the milk curdles up, drain the content through a clean muslin cloth.

Tie the cloth and hang it for 2 hours so that the water completely drains away.

Transfer the cottage cheese to a bowl, where you can knead it well.

Add all purpose flour, cardamom seeds and baking powder to the cottage cheese mixture.

Knead it well until the mixture turns into a smooth dough. Make sure there are no crack marks on the kneaded dough. Refrigerate the mixture for about 20 minutes.

Divide the mixture into 10 equal portions and make smooth balls.

Roll out long ropes out of the balls and swirl them up in the form of jalebis.

Now put a pan over the heat and pour ghee to fry the jalebis.

In the meantime, prepare the sugar syrup. In a heavy-bottomed pan, add the sugar and water, boil it until you get the desired consistency. A medium consistency is required.

Once Jalebis are fried till golden brown on both sides, transfer them to the sugar syrup.

Garnish with pistachio.