For Punjabi Jabeli dough: Sieve plain flour.

In a bowl, add plain flour, yogurt, mix, add water mix, check the batter no lumps should be formed, cover and rest for 4 hrs. Make sure the batter is neither too thick nor too thin, it should be of flowing consistency.

In a sauce pan, add sugar, water, 2 pinch orange food colour, cook until it becomes sticky, test it by placing a drop of the syrup between your index finger and thumb, so when you move your index finger, you will feel like your fingers are sticky, remove from the flame, add cardamom powder and saffron strands mix gently,keep aside. Keep warm, later you will add fried jabelis in warm sugar syrup.

Heat oil, in the soaked batter add gram flour, baking soda, orange food colour mix well, add batter in squeeze bottle, check oil if it's hot, by dropping little batter, when it floats on top, oil is ready, squeeze bottle and shape into spiral shaped by moving it in circles,once you shape it into spiral shaped let the jabelis fry at medium low flame, until both sides are crispy, remove the jabelis from the frying pan and place them in the warm sugar syrup.

Dip the jabelis for a few seconds, then turn and dip another side too,both sides should be dip in the syrup and then place the jabelis on serving plate, garnish with sliced almonds, sliver paper, dried rose petals (if available).