A night before you prepare the dish, combine the flour, cornflour, 2 tbsp caster sugar and curd in a bowl.
Whisk these ingredients well together until you have a thick batter like a pancake. Pour in a little water if the batter is too thick but make sure that it is not runny.
Cover the bowl and set it aside to ferment overnight. Depending on the weather, it can take 12- 24 hours for your dough to get bubbly.
To make the rabdi ice-cream, pour the milk in a thick bottomed pan.
Bring it to a boil, then reduce the heat to a simmer and continue cooking while stirring frequently till the milk is reduced to half. This could approximately take 30-40 minutes.
Coarsely grind the pistachios and almonds and add to the milk along with 50 grams sugar. Mix it well.
Continue cooking until the milk is reduced to 1/3rd of the original quantity and is quite thick.
Once cooked let it completely cool down. Then let it chill in the fridge.
Churn this chilled milk in your ice cream maker, then transfer it to a freezer bowl and keep it in the freezer until you are ready to plate.
To make the caramel sauce, put 1 cup caster sugar and vinegar in a thick bottomed saucepan along with 1/4 cup water.
On a medium heat, stir this mixture until the sugar dissolves, then let it bubble until the mixture turns into an amber color.
Then turn off the heat and immediately pour in the orange juice.
This mixture will now bubble up. Once the bubbles die down, stir to ensure there are no lumps of sugar left.
Heat oil as required to fry in a pan. Put your jalebi batter in a piping bag, snip off the end and pipe rounds directly into the hot oil.
Fry until they turn golden brown on both sides and serve immediately with a scoop of rabdi ice cream and a drizzle of caramel sauce.
Serve more sauce on the side to dip the jalebis in.