Jalebi - Indian Celebration Sweet

Gather the ingredients. The Spruce / Teena Agnel Mix the flour, baking powder, yogurt, and food coloring into a batter and keep aside for 24 hours to ferment. The Spruce / Teena Agnel Pour batter into a ketchup dispensing bottle. The Spruce / Teena Agnel To make sugar syrup, melt the sugar with the rosewater in a small saucepan and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb, the syrup is done. The Spruce / Teena Agnel Turn off the fire, add the saffron strands and cardamom and stir well. The Spruce / Teena Agnel Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure thorough cooking of the jalebis. The Spruce / Teena Agnel Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time. The Spruce / Teena Agnel Fry till light golden and then remove and put directly into the sugar syrup. The Spruce / Teena Agnel Allow to soak for 2 to 3 minutes and then remove. The Spruce / Teena Agnel Serve warm. The Spruce / Teena Agnel