Preheat oven to 400 F (200 C).

Line a baking sheet with parchment paper.

In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.

Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment.

To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved.

Incorporate the cold buttermilk and knead gently to bring it together. Refrigerate the dough for 10 minutes.

Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.

Meanwhile cut the Mozzarella cheese in pieces.

Now, heat ghee in a pan over medium flame for deep frying.

Dust the working surface with flour and roll the dough into rectangle.

Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.

Place a piece of cheese in the middle of each piece of dough and wrap the dough around the cheese making sure the edges are well sealed. Roll in your hands to form a ball and place in the prepared baking sheet.

Soak The Jalebis In Sugar Syrup for 2-3 Minutes garnish with dryfruits.

Serve Warm With Rabri.

Bake for about 15-18 minutes until golden brown.

While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute.

Remove from heat.

Brush the tops of the cheese bombs with butter mixture and serve hot.