Method:-For syrup
Make sugar syrup adding saffron and colour until it becomes sticky. Add lemon juice so it doesn’t crystallised. Syrup should be of no strings.
Sugar syrup should be warm not boiling hot when dipping jalebi

Method:- For batter
In a large bowl mix together flour, corn flour, baking powder and baking soda. Add yogurt and mix. Add food color and water to form a flowing consistency. To make batter add 1/4 cup of water first. Slowly add further 1/2 cup.
Add eno last but do not over beat
You can also add baking soda or papad kharo.

On medium heat, add oil to tawa and heat. Pour batter in a squeeze bottle and close lid. Squeeze batter in hot oil, making spiral motion from inside to outside. Remember to keep at low heat else you won’t be able to form the shape.

Start making jalebi and fry until crispy from both sides turning the flame to medium. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough. Dip it straight in sugar syrup. or so. Garnish with nuts or rose petals.
For those who are diabetic or don’t like sugar syrup just sprinkle sriracha and enjoy the nice crispy jalebis.