In a large bowl mix together flour,chickpea flour, baking powder and baking soda

Add yogurt, cardamom powder and mix

Add food colour and water to form a flowing consistency metter

The better should not be took thick or too thin. you may need up to 3/4 cup water depending on quantity of maida or Beason

Cover the better and let the better sit for 10-12 hours to ferment. Mine took 24 hours because I live in cold place. You see all the bubbles on the top of the better. Once it has fermented.

In morning, whisk the batter a little. You may need to add little water. If batter looks to thick and this point

Meanwhile add sugar to a pan. Add water and mix with sugar and let it all come to a boil

Once it comes to a boil, add cardamom powder, saffron strand and lemon juice

Let it simmer till syrup becomes sticky and form a one string consistency. Basically place a drop of syrup in between your thumb and index fingers away from each other, it should from single thread.

If you can't gust consistency. Just make it sticky. Keep the syrup warm while you make the jalabis

Transfer jalabi batter into a squeeze bottle. The one I used had a very small tip hence the thin jalabi

Heat oil or ghee in a pan or kadai. I used a combination of the two. Keep heat to medium- low

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 from the shape. If the better is dispersing in the oil may be it is too tin you need to add some flour to it. Once you have made the spiral shape with the batter, increase the heat to medium to haight

Fry till crisp from both sides. Remov form oil and immediately dip I warm sugar syrup, few seconds on eatch side I good enough

Remove jalabi form the syrup and transfer to the serving plate..now enjoy jalabi.