Jalebi- Mix the ingredients and let rest overnight (10 to 12 hours) now put the batter into a cotton cloth and make a tiny hole and deep fry until golden brown and transfer to the sugar syrup.

Sugar syrup - In a pan add water and sugar and saffron petals and cook up to 2 string consistency of the syrup.

Rabddi- Take a thick base pan and add milk stir on medium flame and add cardamom and once the layer of cream starts to form stick it to the sides of pan with the help of spatula and once the milk reduces and attains the proper consistency add sugar and at last add 3 to 4 drops of rose essence refrigerate for some time or serve hot with jalebi.