Firstly make sugar syrup add water and sugar in a pan and put it on a flame. Stir continuously until the sugar dissolves and it comes to a boil. Now lower the flame and add cardamom powder to it. Cook it for 10 mins on low flame and it will become thick. Make a 1 thread consistency syrup. To check it take a small drop of batter on your thumb and stick it to the index finger when you will open the finger it will become like a thread it means the syrup is done. Immediately off the flame.

For the batter take a big bowl add all the dry ingredients and mix well then add oil and food colour(optional) to it and make a smooth and lump free batter by adding the lukewarm water to it. The batter should not be thick or too thin. Whisk it for a while to make it smooth. Now transfer it to the sauce bottle with a nozzle or simply put it in a neat and clean polythene bag and cut the pointed end to pour out from there. Now heat up oil in a flat pan then start to maje jalebis.

Press the bottle or polythene and move your hand in a circular motion just like a swirl. Make sure the flame it on medium else the jalebis will cook from outside and will be uncoojed from inside. Flip over to the other side when the first side is done. Make the size of the jalebis as you like small or big. Once done from both side transfer it to the hot sugar syrup. Leave it there for a minute flipping ti over and then take it out. Like so make all the jalebis and the crispy jakebi is ready.

Enjoy it with your loved ones as it is or with milk or yoghurt or as the way you like.

Tips
Make a smooth batter and whisk it for a while.
Don't add too much eno or baking powder/soda else it will taste saur.
Remember that the sugar syrup will get thicker as it will start to cool down so immediately make the jalebis and put in it otherwise it will nit absorb the sugar syrup. If you find the syrup too much thick then add 2-3 tbsp water and heat it then it will be perfect.
Happy Cooking