Heat ghee in a pan,add makhana and roast in low flame till it become slightly golden and crispy,then keep aside.

In heavy bottomed pan heat milk for 5-6 minutes or till it become 3/4 in quantity, stir it frequently.

Add roasted makhana,cook it for another 5-6 minutes or till it done, stir it continuously.

Add grated mawa,mix and cook for couple of minutes and switch off the flame.

Add grated jaggery and green cardamom powder, combine it well.

Makhana kheer is ready, cool it down and refrigerate it for an hour.

In a large bowl mix together flour, gramflour, baking powder, baking soda, yogurt, mix it well, cover it and let the batter sit for 9-10 hours or overnight to ferment.

Now for sugar syrup,in a heavy bottomed pan put sugar, green cardamom pods and water together,let it all come to a boil.

Once boil add milk, give a quick mix, and boil for a minute.

All the dirt in the sugar syrup will separate, discard it.

Keep the syrup warm, while making jalebi, now transfer the jalebi batter into a squeeze bottle.

Heat oil in a pan, squeeze batter in hot oil, making spiral motion, shape it like jalebi, keep the flame at low.

Fry both sides till it become golden brown.

Remove from the oil and dip in warm sugar syrup, few seconds on each side.

Then remove it from sugar syrup, jalebi is ready.

For assembling the dish, in a serving glass fill half with chilled makhana kheer, then sprinkle some chopped dry fruits, topped it with handful jalebi pieces.

Enjoy chilled kheer with hot crispy jalebi.