In a mixing bowl, take 1 maida. Add 2 tbsp besan, a pinch of baking soda and ⅛ tsp turmeric powder.

Mix all the above dry ingredients with a spoon

Then add water. The amount of water to be added depends on the quality of flour used.

With the spoon, first mix. Break the small or tiny lumps with the spoon while mixing.

Then in round circular directions stir the batter briskly for 4 minutes. This adds volume to the batter and makes it even and smooth.

The batter should have a flowing consistency. Cover and keep the batter to ferment in a warm place for 12 to 15 hours.

Now pour this batter in the squeezy tomato ketchup bottles that we get in the market.
You can also use a piping bag

Add 1/2 cup water.

Keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves.

Keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves.

On a low to medium flame, cook the sugar syrup.

Cook till you get one string consistency in the sugar syrup.

Heat oil for deep frying in a kadai

Now squeeze the bottle and make concentric rings with the batter.

When one side is partly cooked, turn over and fry the other side.

Fry till the oil stops sizzling and the jalebis are a light golden

Then immediately put the fried jalebis in the sugar syrup. The sugar syrup should be slightly hot or warm when you add the jalebis in it.

Turn over after after a minute so that both sides are coated with the syrup.

Serve jalebi hot, warm or at room temperature.