Firstly, take 1 cup sugar in a pan and add 1/4 cup water.

Keep stirring on low flame, so that sugar dissolves.

Boil the sugar syrup and add saffron and rose water.

Once one stirring consistency is attained, switch the flame and 1/2 tsp lemon juice and cardamom powder.

For jalebi batter :

Firstly, in a mixing bowl, take ½ cup all-purpose flour or maida, 1 tsp cornflour, 1 tsp curd, and 1/8th tsp of food colour.

Mix all the above ingredients with a spoon.

Then add half tsp vinegar and 5 – 6 tsp water. the amount of water to be added slowly and as required.

Whisk well for 5 minutes.

Now add 1/4 tsp pf baking soda and give a gentle mix.

Further small bubbles appear on the top. stir the batter lightly and it should have a flowing consistency.

Now pour this batter into the tomato ketchup bottles carefully.

Frying jalebi:

firstly, heat oil in a pan and add 1 tbsp of ghee. ghee gives a better flavour. make sure your pan is not too shallow and should be approximately 1 inch deep for frying jalebis.

Now squeeze the bottle and make round spirals with the batter.

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

Also, fry till the jalebis is lightly golden. remove with tongs and shake to drain the extra oil.

Then immediately drop the fried jalebis in the warm sugar syrup.

Dip and turn over so that both sides are coated with the syrup and remove shake lightly and place them on a plate.

Finally, serve the jalebi recipe hot, warm, or at room temperature. store the leftovers jalebi in an airtight container and refrigerated them.