Chasni/Syrup:
Boil the first four ingredients to one string consistency

If adding rose essence can add now with lemon juice then mix well and keep aside.

Make chasni just before frying jalebis, should be warm chasni.

Batter:
In a big bowl mix dry ingredients well, add ghee and yogurt with little water, beat well till you get thick consistency (can add water)

Let it ferment for six hours then fill in a tomato ketchup squeezer bottle

Deep fry in ghee or oil making spirals, to crispy jalebis

Remove on a plate, when all done put them in chasni

Cover the jalebi in chasni and remove on platter (using skimmer)

Sprinkle some almonds flakes