Wash the mangoes nicely, then peel them and chop them into small pieces, put them in a mixer jar

Grind them into a smooth paste

Take out the paste in a strainer and strain it, so that all the fibres are removed

Only the fibres are left after starting out the paste

The strained out, smooth mango puree is ready

Gather all the batter ingredients at one place like maida, besan, curd, haldi and mango puree

In a mixing bowl combine together maida, besan, curd and haldi

Mix them well with a spoon

Now add mango puree little by little

Mix well with a wire whisk

Add all the mango puree and mix nicely

Now strain out this mixture so that all the lumps are removed

And we get a lump free smooth batter

The consistency should be like this, medium thick

Cover and leave it for 8 hours for fermentation

After 8 hours uncover the lid and mix once again

On the other hand prepare the sugar syrup, take sugar, water and saffron strands

Combine sugar and water in a kadai and let it cook on low heat

Let one boil comes then add saffron strands

Add baking powder to the batter

And mix nicely

Heat oil in a flat bottomed pan, first on high flame, them make the flame low

Now fill the batter in the bottle

Cover it with a nozzle lid

Now add lemon juice in the boiling syrup, to avoid crystalization of sugar and get rid of the impurities of sugar

Cook the syrup until one and a half string consistency, and switch off the gas

Now start making the jalebis, by pressing the bottle from the bottom, holding the bottle upside down, pour the batter in circular motion, giving it the shape of a jalebi

Fry them on low heat, by turning them at regular intervals

Fry them until becomes brown and crispy from both the sides

Put the jalebi directly to the warm sugar syrup, dip the jalebis one by one in the syrup

Dip for few seconds in the syrup and then take them out in a bowl, the mango jalebis are ready

Arrange some the jalebis in a serving platter with mango balls

Arrange few of them with kesariya rabdi, which we get by boiling milk with sugar and saffron strands into 1/4 of the quantity, milk should be cooked on lie heat, stirring in between. Garnish with some cut mango balls

You can see both the platters here