Jalebis have been described as golden spirals, fried and then soaked in sugar syrup......another mouth watering sweets of Indian tradition.

For the batter : Make this a day ahead 
1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red

Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup
1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water

Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel, add a little milk until the saffron dissolves. Add to the syrup. Add the rose water. 

After making sugar syrup by adding little bit say one spoon of honey can prevent crystalization of the syrup. The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis
  1. Heat the oil in a wok.
  2. Beat the batter vigorously again before starting to fry jelebis. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils.  
  3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
  4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1 minute.
  5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
  6. Enjoy them warm. Store in an air-tight container.