Vegetable/canola/sunflower cooking oil for deep frying
1 cup sugar
Few strands saffron
1/4 tsp cardamom powder
2 drops orange food colour
2 tbsps rose water
Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
Pour batter into a ketchup bottle.
To make sugar syrup: Melt the sugar with the rose water 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.
Turn off fire, add the saffron strands and cardamom and stir well.
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 all round cooking of the jalebis.
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.
Fry till light golden and then remove and put directly into the sugar syrup.