Ingredients

• 200g/7oz raw shelled pistachios
• 150g/5½oz raw shelled green Iranian pistachio nuts (see tip)
• ½ vanilla pod
• halved and seeds scraped
• ¼ tsp sea salt
• ¼ tsp ground cardamom
• 600ml/20fl oz pistachio milk (as above)
• 1 large avocado
• stoned and chopped
• 200g/7oz raw shelled green Iranian pistachio nuts (see tip)
• half chopped
• 100ml/3½fl oz organic maple syrup
• 100g/3½oz white urid dal
• rinsed
• 125g/4½oz plain flour
• 1/3 tsp baking powder
• 2 pinches saffron
• 500g/1lb2oz caster sugar
• large pinch ground green cardamom
• oil
• for deep-frying
• 2 tbsp golden syrup
• to serve (optional)

Directions

• For the pistachio milk
• place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature.
• Drain the nuts
• rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds
• salt and cardamom. Blitz until a smooth paste is formed.
• Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill
• you will use some for the ice cream below.
• For the pistachio ice cream
• combine the milk
• avocado
• whole pistachios and maple syrup in a blender or food processor. Blend until smooth.
• Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight.
• When ready to serve
• remove from the freezer and leave to thaw for 10–15 minutes
• or until soft enough to scoop.
• For the jalebi
• soak the urid dal in hot water for 2 hours
• or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste.
• Place the flour
• baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle.
• Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils
• add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat.
• Heat the oil to 165C in a large
• deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown
• remove using a slotted spoon and drain on kitchen paper.
• Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup
• if desired.