Add all dry ingredients to a bowl and give it a good mix. Slowly add in the water, to form a medium consistency pourable batter. Batter consistency should be like the one for dosas. Now add the food colour and Whisk until lump-free. You can use an immersion blender too. Once it is lump-free, cover the bowl with a lid. Keep the batter aside for 10-15 minutes to rest.

Heat water and sugar on medium flame. Stir occasionally. Once it comes to a boil, add some lemon juice. This will prevent sugar from crystalizing and give a tangy taste to the jalebis later. After a boil, cook the syrup for 2 minutes. Stir the syrup often. Switch off the flame and let the syrup temperature drop to warm. Add in cardomom powder for flavour.

Now heat ghee/oil in a wide bottom pan on medium flame. Fill a piping bag or ketchup bottle with the jalebi batter. Once the ghee feels warm enough, test by dropping a drop of batter.If the batter fluffs up gradually then the ghee is hot enough to make jalebis. If the batter takes time to float then let the ghee heat up well. Keep your piping bag upright and quickly pipe swirls. Make 3-4 jalebis at a time.

Lower the flame if needed. let it cook for 15-20 seconds undisturbed. Now turn the jalebis and cook on the other side until golden.

Once done, immediately soak them in the warm sugar syrup. Make sure that the sugar syrup isn’t completely cold nor it is too hot. Keep it warm at all times. Soak the jalebis in the syrup for 1 minute

Serve with hot tea garnished with chopped nuts.