Place the all-purpose flour in a large bowl. Gradually add water and mix with your hand to make a smooth batter. Cover the bowl and let the batter rest overnight.

In the morning, transfer the batter to a large mixing bowl. Whisk the batter with your hand for 5-6 minutes, moving your hand from the bottom to the top to aerate it.

Place a saucepan on the stove. Add the sugar and water, and cook to make a one-string consistency syrup. Stir in the food coloring and cardamom powder. Add 1 teaspoon lemon juice to prevent the syrup from crystallizing.

Transfer the batter to a piping bag or a plastic bag with a small hole cut in one corner.

Heat oil in a pan over medium heat. Make sure not to add too much oil, or the jalebi won't hold their shape. When the oil is medium hot,

Remove the jalebi from the oil and immediately dip them in the syrup. After 5 minutes, transfer them to a strainer. Repeat with the remaining batter to make all the jalebi.